Yeast (each)

[Minbari]

Agree 100%
My thinking is that the supplier states a typical yeast count in a gram, say 10 billion, so an 11 gram pack has 110 billion, -ish.

Unless it is a government yeast packet. Then it will only be 5 million for you and then rest in taxes

 

[DaleB]

What recipe are you talking about? Post a link or something. I've never seen any yeast quantity referred to that way.

.83 of what? A dry pack of yeast? As others mentioned, if it's a pack, then use the whole thing. Not all packs are the same size, so it's an odd way to measure yeast. Typically dry yeast is in grams and liquid yeast is actual cell count.

I don't recommend storing dry yeast once it's been opened (manufacturers do not recommend). It will do okay for a week or so, but once the package is open and it's exposed to oxygen, it begins to degrade. So when it doubt, dump the whole thing.

Rite Brew has the lowest prices on yeast. They must move a ton of it, because it's usually very fresh.

https://www.ritebrew.com/

Sorry yep dry yeast it seems. I did try to attach a screen shot but it failed for some reason

here's the link. https://www.brewersfriend.com/homebrew/recipe/view/824264/hornet-23l

I scaled it for a 19 litre batch using the brewers friend scaling tool and it reduced it to 0.83.
Ill just be adding the whole pack from now on as recommended by others

 

[DaleB]

You just use the full package...

Most packs of yeast are 10 or 11 grammes. So 0.83, would be 8.3 to 9.1 gram, but that's ridiculous so you use the full pack

Thanks that makes sense

 

[Sandy Feet]

Look into a floating dip tube for the keg using all the dry hops. It only takes once to learn your lesson.

 

[Dave Y]

Unless it is a government yeast packet. Then it will only be 5 million for you and then rest in taxes

Nah, you'll get the full 10m cells, but you'll be taxed on all cells over 3m, using a graduated scale. Anything over 6m cells will be considered "Luxury yeast" subject to a higher tax rate.

 

[DaleB]

Look into a floating dip tube for the keg using all the dry hops. It only takes once to learn your lesson.

Yep.. Used a floating dip tube and a stainless suspended hop tube while fermenting in a Corny keg. Worked a treat. No blockages and removed almost all the beer with a C02 transfer leaving only a very small puddle left in the fermenting keg

 

[Donoroto]

Sorry yep dry yeast it seems. I did try to attach a screen shot but it failed for some reason

here's the link. https://www.brewersfriend.com/homebrew/recipe/view/824264/hornet-23l

I scaled it for a 19 litre batch using the brewers friend scaling tool and it reduced it to 0.83.
Ill just be adding the whole pack from now on as recommended by others

Yeah, sometimes the scaling feature gets a bit too literal.

 

[Mont Y. Märzen]

Just in case I ever need it, do they ship those with the cold packs so they stay good? I know dry yeast is different, but I'm assuming it doesn't like to be warm until used.
It looks like they are $1 cheaper for the 34/70 single packs, but probably by the time it ships to Florida, it is cheaper for me to go up the road.

I was gifted several 500g bricks of US-05 that were stored for a few years in an un-conditioned warehouse in S.Louisiana. I passed them out to club members and retained one for newbies. So far, everyone using them has had no issues that I've been made aware of. I've used some myself with no problems. Note, we all refrigerated them after opening, but they got really hot for several years before hand.

 

[Zambi]

I've found dry yeast extremely viable.
Even open packs!
I often use half a pack as I make 9-10 ltr batches. Put the remaining half in a ziplock bag or other plastic bag in the freezer. Stays active forever

 

[J A]

Sorry yep dry yeast it seems. I did try to attach a screen shot but it failed for some reason

here's the link. https://www.brewersfriend.com/homebrew/recipe/view/824264/hornet-23l

I scaled it for a 19 litre batch using the brewers friend scaling tool and it reduced it to 0.83.
Ill just be adding the whole pack from now on as recommended by others

I'm using the Apex San Diego from a brick and so I have to measure it out. I ended up with 15 grams for some reason on the last batch so that's what I used on my pitch on an IPA yesterday. Probably not a big difference in terms of performance but I don't mind a slight overpitch to get things done quickly. I pitched at 6:00 yesterday evening and when I checked at 10:30 I had pressure in the blow-off tube. This morning it's chugging along steady and it'll be really rippin' by this evening.