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OG = 1.080?
Although you use dry yeast I would still aerate (or oxygenate) it right before pitching the yeast. And perhaps again 12 hours later, before fermentation starts.

One pack should suffice, but 2 won't be overkill.

You know you can save and reuse yeast cakes from previous fermentations, right? This would be a good case for doing that.
 
There is probably sufficient yeast in that package to do the job but there isn't any reason you can't let the yeast propagate in the fermenter to get more cells. All the yeast need for that is in your wort except oxygen so aerate the wort before pitching. It may take a little longer to get started but should finish just fine.
 
The real question is pitch rates. The calculator I use indicates an optimum pitch rate of 288 billion cells. I believe that Safale US-05 in 11 gram packets are said to contain about 200 billion cells. So one pack is underpitching but not by a lot.

Will it ferment? Even if you used 1/10 of the pack it would probably ferment. What comes into question is will there be any off flavors produced while the yeast propagate to cell counts sufficient to ferment the wort?

This is of course assuming a 5 gallon batch....
 
I would like to thank everybody for your input I just pitched a one panic so we'll see how that goes
 
Dry yeast is pretty inexpensive. I would just use 2 for good measure.
 
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