Did I screw up my yeast?

[hotbeer]

The specs on that yeast say you can direct pitch to the wort. That's what I do so I can simplify brew day. You might give it some thought unless you feel you really get better control and/or beer by making a starter.

https://www.lallemandbrewing.com/wp-content/uploads/2021/02/TDS_LPS_BREWINGYEAST_WINDSOR_ENG_A4.pdf

 

[GrowleyMonster]

I just always dump the packet in. A starter is fine too. 1.065 isn't even that high. "Multiple packets" is suspect. Sometimes it seems, from what I've read, that kits err on the side of caution telling you that you need to do things you don't necessarily need to.

Agreed. I have used dry yeast quite a bit and my beers usually run about 1.070 to 1.075 OG. Of all the various dry yeasts I have used I have never had a stuck ferment just sprinkling a single standard pack on top of 5 gallons of wort and closing it up. I'm not gonna step out on a limb and say it's foolproof or optimum, and I do ferment at around 73 degrees, but there is obviously considerable wiggle room. The kit vendors have a vested interest in making darn certain that as little as possible is left to chance so the instructions are probably going to have a tendency to err on the side of caution. Just please nobody sue me because your beer didn't ferment when you followed my example. I have only been doing this a couple of years and still waiting for the other shoe to drop.

Yeast that has not been well stored could fail, though. I get mine right from the big suppliers and avoid what is on sale (maybe they just want to give you a good deal, or maybe they want to get rid of yeast past its prime), and store it in the fridge.