I'm brewing my first high OG beer this weekend. The OG should be around 1.108. The kit came with Safale US-05 Ale Dry Yeast. My question is, would I be better off making a yeast starter or buying another packet of yeast and pitching both? Also, this yeast's pitching instructions is to just sprinkle into the wort. Should I ignore this and still re-hydrate the yeast? Thanks!
I would hydrate and make sure you are pitching enough yeast (cell count for one packet of US-05 should be about around 225B cells if new and stored properly). Your target cell count is 664B cells per the MR Malty Calculator assuming a 5.5 gallon batch. I would rehydrate 3 packets of us-05 or step up a vial of White Labs 001 or Wyeast 1056. At that OG I would also oxygenate with pure O2 prior to pitching and again at 24 hours. Oh and use yeast nutrient as well.
I will do the multiple packs then. I used the Mr Malty Calculator too but it is saying I need to pitch 500B cells, or just under 2 packs of yeast. Was the 3 packs Chris mentioned a typo or am I using this calculator wrong? I was planning on using yeast nutrient, but didn't think of oxygenating again after 24 hrs.
I used 5.5 gallons out of habit since I brew a little more to shoot for 5 gallons in the keg accounting for trub, etc...
I agree. Although lately I've been doing yeast starters for every batch of beer I make, just to be sure. With an O.G. that high though, I'd want to be sure it doesn't stall. If F.G. is not where you want it after 2 weeks you can always finish it off with a super high gravity strain.
What I have to say has already been stated but I will chime in nonetheless: Two packets of US-05 rehydrated should provide sufficient yeast cells. Do add yeast nutrient to the wort during boil. For an OG of > 1.100 proper oxygenation is very important. Make sure you obtain at least 10 ppm; pure oxygen is required for this. I do not know how necessary re-oxygenating is at 24 hours post pitch but it probably is a good idea. The other important aspect is to ensure that you maintain a proper fermentation temperature. With higher gravity beers I like to pitch on the lower end of the recommended fermentation temperature range and then after 4-5 days let it free rise to the middle of the range. Through lower fermentation temperature you mitigate the formation of higher alcohols (fusel oils). Cheers!
Dry yeasts usually don't get starters. 2 packs should do the trick with rehydration and a cool mash temp. You'll be fine.
