Froze yeast on accident

I agree that sometimes the obsession with yeast calculations can get to be a bit much. but assume this brewer is not making a slurry and just tossing the package into the wort. while I don't necessarily always advocate for the extreme or complex protocol, pitching 22 grams of yeast is cheap, easy and almost guarantees success. and the beer wont be under pitched - which is in fact a flaw that can be easily corrected with a few dollars. I myself only hydrate one package of US-05 most often and I don't use it for the higher OG stuff anyway. pitching directly into the wort reportedly results in something like 50% reduction in cell count though.

the obvious answer is make a slurry with 11 grams of yeast, but one thing at a time here is my attitude.

Cheers

 

Of course your LHBS would suggest liquid yeast because they make me off of it and it has a shorter shelf life.

I'm a fan of dry yeast for 90% of my clean beers, 05 to be me specific. It's the same strain as the more popular liquid versions, with half the cost, a longer shelf life and easier to use.

 

Seriously, 1056/WLP001 is for suckers. Even if all three are not identical it hardly seems to matter. Took me 20 years to get to using -05 regularly.
Cheers.

 

As has been mentioned one benefit of liquid yeast is that it is available in many varieties.

The yeast stain that I use the most is US-05. It is a neutral yeast strain that is compatible with a lot of different styles of beer. If you are brewing a beer style that is consistent with US-05, use it!

One packet is more than adequate for a moderate gravity ale. I use one packet to brew my IPAs (OG = 1.062-1.064) and they turn out great.

Cheers!

 

I'd pitch another pack just off the assumption that you most likely under pitched. I wouldn't worry about cracking open the fermentor this early just make sure you sanitize the stopper/opening thoroughly (spray bottle).