Thanks! Ran the numbers on Beersmith, I may have under pitched. I'll check it again in a day, if not much is going on, I'll throw in the 11g of Dry. 1
At least I know what to do on Sunday when I make another 1 gallon batch.
1 grams of dry yeast is WAY WAY WAY too much yeast for 1 gallon of beer. at 1.043 what you pitched is fine. you could have pitched 1/3 of the smack pack and been fine too.
Check out mr malty or yeast calc. either one allows you to enter a gravity and volume and gives you the starter size, and the correct amount of yeast in cells or packs and fractions of packs.
Mr Malty says .5 packs if the pack was 6 weeks old.
A smack pack has ~100 billion cells in it fresh. My Malty calculates you need about 30 billion for your 1 gallon batch. Say you lose ~25% of the cells per month, if the pack was 1 month old you would be fine with half, if it were 2 months old (past it's use by date at this point) you would be fine with most of a pack (or the whole pack) at 3 months old you would want to use the whole pack.
for dry yeast, you would want to use about 2 grams for the 1 gallon batch.
**EDITED** for correction of 1 to 11 in the first line of my response