Hi. I've been brewing kits for the past year, in an attempt to get the process down before I move on to more technical stuff.
I've been using Brewers Best kits.
I'm getting ready to throw together a Belgian Tripel.
I've read people lauding the benefits of wyeast smack packs, so when I bought the kit, I asked the guy at the brew store which wyeast I would need to substitute for the standard dry yeast packet in the kit. He pulls out some chart, looks up Belgian Tripel and says that 3944 Belgian Wit is what I need.
So, I smack the pack and it's starting to inflate like they say it will, and while I'm waiting, I start browsing the internet looking at double pitches etc. Out of the blue I stumble on a Q&A at wyeast .com talking about high gravity beer and what's supposed to happen to the amount of yeast pitched.
here's what I found:
Do you need more yeast for high gravity fermentations?
Yes, anytime you are pitching yeast into a harsh environment (high gravity, low temp) you need to add additional yeast. A rough rule of thumb is to double pitch rates above 1.065 and triple pitch rates above 1.085. Or, more technically, a million cells per milliliter are needed for a 20degree plato (1.080 specifice gravity) beer, or 3 Activator packages for a 5 gallon batch. It is also important to remember tht it is more difficult to get oxygen into the solution in a high gravity wort.
The OG on the kit is 1.083-1.086, which puts me right into the ball park this thing is talking about.
However, it seems that only one dry pack of yeast is needed, and comes with the kit.
What do I do now? I'm gonna be supper cheesed off if I've wasted time, money and excitement on this wyeast pack.
Here's the recipe for the Tripelhttp://www.brewersbestkits.com/pdf/1044_Belgian_Tripel.pdf
Thanks in advance.