I am planning an experiment and am curious about pitching rates. I will brew a 6 gallon batch using 15#s of Munich. My guess is starting gravity should be around 1.064. I will have 4-5 fermentation vessels and am using a variety of dry yeast packets. T58 BE256 s33 from fermentis and belle saison from Lallemand.
How much of these 11g pouches should I pour into a gallon? Or a two gallon batch? I plan to pitch dry without rehydrating. And overpitching, but I do not want to pitch the full package of dry yeast into a gallon.
You’d need to define a target (over) pitching rate to be able to say. Assuming 1.2 million/mL-°P and 20 billion cells per gram, it would be ~3.6 grams per gallon.
The wrinkle there (apart from assuming cell density for the dried yeast) is that without a count you won’t know viability for the non-rehydrated dry yeast. You could assume 50% loss from pitching dry, but those assumptions really start to compound at some point.