1.070 OG, is one pack US-05 enough?

Discussion in 'Homebrewing' started by Jay_Ulreich, Apr 8, 2014.

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  1. Jay_Ulreich

    Jay_Ulreich Initiate (0) Jan 15, 2014 Indiana

    I rehydrated in 2 cups of wort for proably 20-30 minutes and stirred it real good and pitched into some nicely aerated wort at about 70-75 degrees. Decent krausen so far, and its at 64 degrees now. Bubbling like crazy. I was thinking of pitching half of another pack, you know just in case. Should I even bother? I dont want it to come out too dry...
     
    #1 Jay_Ulreich, Apr 8, 2014
  2. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Bubbling like crazy... Seems good to me.
     
    #2 utahbeerdude, Apr 8, 2014
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  3. Jay_Ulreich

    Jay_Ulreich Initiate (0) Jan 15, 2014 Indiana

    Once I start reading things I get more OCD than I already am about my brewing. :rolling_eyes: Im sure it will turn out fine. I added some yeast nutrient near the end of the boil too. The smell coming out of the airlock is amazing (12 oz of Columbus)
     
    #3 Jay_Ulreich, Apr 8, 2014
  4. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Knowing your batch size would help....
     
    #4 koopa, Apr 8, 2014
  5. Jay_Ulreich

    Jay_Ulreich Initiate (0) Jan 15, 2014 Indiana

    5 gal, 14 lbs munich mashed at 152 for 60 min
     
    #5 Jay_Ulreich, Apr 8, 2014
  6. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    Provided the dry yeast was fresh, 1 packet will get it done. Is 64F your ambient temperature or your wort temperature? If the latter, I recommend increasing it to 68F in the next 24-36 hours to encourage full attenuation.
     
    #6 koopa, Apr 8, 2014
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  7. Jay_Ulreich

    Jay_Ulreich Initiate (0) Jan 15, 2014 Indiana

    its inbetween 62 and 64 on the temperature strip on the side of the bucket. Very high tech. Ill probably move it to a warmer location tomorrow. thanks!
     
    #7 Jay_Ulreich, Apr 8, 2014
  8. ericj551

    ericj551 Pooh-Bah (1,638) Apr 29, 2004 Canada (AB)
    Pooh-Bah

    As others have said, I think you're fine with one pack. I think you're better off rehydrating with boiled water, cooled to around 90 degrees or so. Pitching directly into wort can stress the yeast and kill up to half the cells.
     
    #8 ericj551, Apr 8, 2014
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  9. Jay_Ulreich

    Jay_Ulreich Initiate (0) Jan 15, 2014 Indiana

    I pulled 2 cups of wort out and pitched into that, waited almost 30 min then pitched that into the wort. Basically I did what you just advised...
     
    #9 Jay_Ulreich, Apr 8, 2014
  10. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    The sugars in the wort is what's causing the stress that @ericj551 is mentioning. That's why it is suggested to rehydrate with water and not wort.
     
    #10 FeDUBBELFIST, Apr 8, 2014
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  11. JoeyBrightside

    JoeyBrightside Initiate (0) Mar 17, 2013 Louisiana

    I wouldn't worry. But next time rehydrate with boiled and cool water not wort. I would also suggest re-hydrating the yeast and doing a starter at least 24 hours before pitching.
     
    #11 JoeyBrightside, Apr 8, 2014
  12. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    Building a starter from dry yeast is not recommended.
     
    #12 FeDUBBELFIST, Apr 8, 2014
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  13. JoeyBrightside

    JoeyBrightside Initiate (0) Mar 17, 2013 Louisiana

    Had no idea. Thanks for the heads up. At least I learned something today!
     
    #13 JoeyBrightside, Apr 8, 2014
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  14. Jay_Ulreich

    Jay_Ulreich Initiate (0) Jan 15, 2014 Indiana

    Never heard of making a starter with dry yeast.... i did read somewhere about pitching in a small amount of wort. Either way, its fermenting pretty solid, judging by the krausen.
     
    #14 Jay_Ulreich, Apr 8, 2014
  15. mikehartigan

    mikehartigan Maven (1,421) Apr 9, 2007 Illinois

    Indeed, it's discouraged. It effectively strips away a lot of the good stuff that was put there to promote a healthy fermentation.
     
    #15 mikehartigan, Apr 8, 2014
  16. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Dry yeast simply needs to be re-hydrated in water; no need to make a starter.

    Re-hydrating in wort is not a good practice as has already been detailed.

    Cheers!
     
    #16 JackHorzempa, Apr 8, 2014
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  17. CASK1

    CASK1 Pundit (951) Jan 7, 2010 Florida

    #17 CASK1, Apr 8, 2014
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  18. WelshBrewer

    WelshBrewer Initiate (0) Mar 17, 2013 Oregon

    Any time I use US-05 I rehydrate regardless of gravity or batch size and I use warm water just like Fermentis suggest.
    Oh and I use US-05 exclusively.
     
    #18 WelshBrewer, Apr 8, 2014
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  19. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    US-05 is indeed a very versatile yeast! I don’t use it exclusively but I did use t for my last three batches: Oatmeal Stout, Galaxy hopped IPA, and a Grodziskie.

    My next batch is a Cranberry Belgian Pale Ale; needless to say but I will be using a Belgian ale yeast strain for that batch.

    Cheers!
     
    #19 JackHorzempa, Apr 8, 2014
  20. WelshBrewer

    WelshBrewer Initiate (0) Mar 17, 2013 Oregon

    Yes the reason for the exclusiveness is im almost always doing a Barley Wine or Imperial Stout or Imperial IPA.
    So if I were to do say a Belgian then I would switch.
    Cheers
    (Always Rehydrate)
     
    #20 WelshBrewer, Apr 8, 2014
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