I am planning on a clone of a local brew this weekend(or at least my first attempt at it.) The brewery calls for American Ale yeast so I would normally choose WLP001, but I dont have time for a starter (due to late start/poor planning) so I want to go with a re-hydrated dry yeast. The OG is expected to be 1.100 for 3.5 gallons of a double hazelnut brown. What are your suggestions for yeast choice in dry and how many packs? Any ideas are welcome and helpful.
Edit: Mr Malty calls for 1.1 dry packs and Beersmith says 2. Both sites say I need about 234B cells, and Beersmith shows 178B with 2 packs of dry US05 just a couple weeks old, which is significantly less than the necessary 234B. A follow up question in regards to dry yeast viability: what is the expected viability, and are the packs actually dated?
« Last Edit: May 15, 2014, 11:23:49 AM by 69franx »
Franx Brew Workz
Conditioning: GHE via HoosierBrew with 835, German Pilsner Via Brulosopher with 835, Sour Saison on raspberries and something WILD
In Bottles: N.German Pilsner 2 ways with 835, Doublenut Brown, Evil Twin, Smoked Porter, EBW
In the works: Trad'l Bock, Doppelbock, Bluesman's Pilsner, Ballantine IPA, Saison split between lemon balm & blackberries, Dunkel