Safale 1056

[mrh1167]

I'm doing a pale ale tomorrow per Jamil's recipe and I am wondering if one packet of the Safale 1056 will be enough to take care of that 1.057 OG (provided I hit my target).
Any input?

[Lufah]

You'll be fine with one packet. I make a pale with it quite a bit.

Travis

[BDogD]

You'll be fine. The dry yeast packets (~11 g) have alot of yeast in them. Jamil's pitching calculator on mrmalty.com does dry yeast as well as liquid yeast and starters.

http://www.mrmalty.com/pitching.php

Alan

[one_eye]

Yeah, and don't do this:

http://www.thebrewingnetwork.com/phpBB2 ... highlight=

[calvey]

Speaking of this yeast ... there's a new article in the latest Zymurgy comparing this yeast, White Labs, and Wyeast.

Sounds like there was some, but not a terribly appreciable, difference. Enough so that I am going to give this dry yeast a go finally.

[WichitaBrewer]

Dry yeast is always so tempting because it is much easier to deal with than liquid yeast, but I just can't pull myself away from using the liquid yeast. Always seem to get the disgusting looking white film across my carboy when using the dry yeasties. The beer is still usually still okay, but it's like waking up next to a woman who looked a hell of a lot better the night before. You just want to shove her out the window before your buddys find out you wound up in bed with her (flashbacks!)

Now where was I, oh yeah, I wouldn't be too concerned about using the dry yeast or even doing a starter with it (I did that once too). "Relax" is a good montra to follow. As long as your technique is good, your beer's gonna be fine.

Cheers!
WichitaBrewer

[Norm J]

or even doing a starter with it

Doing a starter with dry yeast is counter productive unless you are making about a 2 gallon starter (like for a lager, but its still cheaper and easier to pitch another packet or two). Otherwise you just deplete the glycogen the manufacturers built into the yeast and make it less effective at multiplying in your wort.

I've never experienced any difference between dry yeast and liquid in terms of the character of fermentation as long as in either case you pitch optimal quantities of healthy yeast.