When Jamil’s calculator recommends the amount of dry yeast, my assumption is that the recommended amount is for yeast rehydrated before added to wort. Can anyone confirm this? So, if you prefer to sprinkle the yeast directly into the wort would you recommend adding 30% to the calculated amount, assuming that 30% of viability is lost if not rehydrated? Thanks.
No. I just sprinkle in one pack for 5 gallons and call it good. I do not rehydrate. I have never had any problems with dry yeast. It is extremely reliable, even if half the yeast cells die on impact – who cares if it still works great 100% of the time. My advice is to make things easy and just sprinkle in one packet and call it good. The only time I might use 2 packs is if I am making a huge beer of more than like 1.085 or so. Otherwise one pack is good.
+1.060
Really? For a number of years I have based my approach on the science of pitching yeast to ensure having a sufficient number of healthy cells, so as to prevent unwanted esters (when unwanted) or other off flavors, associated with insufficient population, too high cell growth rate, etc.
Per Jamil, in his Pitching Rate article on Mr. Malty, he states: “For an ale, you want to pitch around 0.75 million cells of viable yeast (0.75 million for an ale, 1.5 million for a lager), for every milliliter of wort, for every degree plato.”
Hence the benefit of a calculator to figure out how much yeast you need based on your input of type of beer, OG, and wort volume, so you don’t have to do the math yourself.
So by his calculator, one packet of US-05 is good for up to about a 1.062 OG, or so beer, at the recommended pitching rate.
I guess what you’re telling me is that in your experience, that even a 1.080 OG beer will not suffer off flavors from use of just one 11.5 g packet of yeast. Sounds like a gamble.
One telltale sign for me over the years for an underpitched beer is an overly long lagtime, assuming wort temp is in range for the yeast you are using.
[quote=“brewsumore”]Really? For a number of years I have based my approach on the science of pitching yeast to ensure having a sufficient number of healthy cells, so as to prevent unwanted esters (when unwanted) or other off flavors, associated with insufficient population, too high cell growth rate, etc.
Per Jamil, in his Pitching Rate article on Mr. Malty, he states: “For an ale, you want to pitch around 0.75 million cells of viable yeast (0.75 million for an ale, 1.5 million for a lager), for every milliliter of wort, for every degree plato.”
Hence the benefit of a calculator to figure out how much yeast you need based on your input of type of beer, OG, and wort volume, so you don’t have to do the math yourself.
So by his calculator, one packet of US-05 is good for up to about a 1.062 OG, or so beer, at the recommended pitching rate.
I guess what you’re telling me is that in your experience, that even a 1.080 OG beer will not suffer off flavors from use of just one 11.5 g packet of yeast. Sounds like a gamble.
One telltale sign for me over the years for an underpitched beer is an overly long lagtime, assuming wort temp is in range for the yeast you are using.[/quote]
I’m sure Denny or Dave will correct me if I’m wrong, but I believe the pitch rate is much more important for liquid yeast. Dry yeast are modified to include nutrients et al, which allow for more variability in OG without as much concern for off flavors. True, you may have more lag time with under pitching dry yeast, but the nutrients are all there so they’re not as stressed as liquid yeast would be.
While an overly long lag time (like 3 days) isn’t good, a short lag time is overrated IMO.
Jamil is overrated IMO.
I can neither confirm nor deny whether Clifford is right about the liquid yeast being more needy than dry yeast, but I think he might be onto something and it seems to make sense. Might be another reason not to worry about dry yeast so much like we do for liquid yeast.
[quote=“dmtaylo2”]Jamil is overrated IMO.
I can neither confirm nor deny whether Clifford is right about the liquid yeast being more needy than dry yeast, but I think he might be onto something and it seems to make sense. Might be another reason not to worry about dry yeast so much like we do for liquid yeast.[/quote]
Blaspheme! :roll:
:lol:
[quote=“Nighthawk”][quote=“dmtaylo2”]Jamil is overrated IMO.
I can neither confirm nor deny whether Clifford is right about the liquid yeast being more needy than dry yeast, but I think he might be onto something and it seems to make sense. Might be another reason not to worry about dry yeast so much like we do for liquid yeast.[/quote]
Blaspheme! :roll:
:lol: [/quote]
Everyone is overrated by someone. 
