[630skirmish]

I'm doing the Northern Brewer Bourbon barrel porter kit and I have two packets of safale S–04 dry yeast. It's going to be a relatively high OG at 1065. So I'm wondering if two packets is enough or if I should throw in a third one.
 


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[Jkrehbielp]

Two packets should be fine as long as you rehydrate the yeast

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[630skirmish]

I am planning on rehydrating the yeast. I want to have a good attenuation rate over 75% is three a safe bet or is two going to do the job


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[Philbrew]

I am planning on rehydrating the yeast. I want to have a good attenuation rate over 75% is three a safe bet or is two going to do the job


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One is a maybe.  Two (rehydrated) is a safe bet.  Three is overkill.

[630skirmish]

Ok thanks I'll stick with two!


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[majorvices]

http://www.mrmalty.com/calc/calc.html

[denny]

I always use one for that gravity and have no problems.

[JJeffers09]

2 packets are fine, I wouldn't rehydrate.  I am with denny, 1 packet has worked for me.  Higher that 1.070 is when I use 2

[dmtaylor]

Personally I would use just one.  But I can see two, maybe.  Three, hell no.

[klickitat jim]

How do we know with no volume numbers, other than assuming 5 gallons?

[dmtaylor]

How do we know with no volume numbers, other than assuming 5 gallons?

You, sir, are a true scholar.  How indeed.

[PORTERHAUS]

How do we know with no volume numbers, other than assuming 5 gallons?

You, sir, are a true scholar.  How indeed.

Or the date on the yeast packets. I have had an online brew supply send me expired dry yeast...bastads.

[dmtaylor]

How do we know with no volume numbers, other than assuming 5 gallons?

You, sir, are a true scholar.  How indeed.

Or the date on the yeast packets. I have had an online brew supply send me expired dry yeast...bastads.

Nonsense... dry yeast lasts for friggin 10 years in refrigeration, I swear to St. Bernardus.  That's one of dry yeast's hugest advantages over liquid yeast.

[PORTERHAUS]

Thats why I use it, plus the fact that I'm never exactly sure when I'm brewing to be messing with starters and all that on most brews.

[dmtaylor]

Thats why I use it, plus the fact that I'm never exactly sure when I'm brewing to be messing with starters and all that on most brews.

I'm in the process currently of trying to convert 95% of all my recipes to use an equivalent dry yeast.  This year I'll be splitting almost every batch to learn more about the dry Belgian and Weizen yeasts and comparing against liquid yeasts to see how much it might matter.  If I can get away with dry yeast, I'll be using only dry for the rest of my life probably.