proper amount of yeast to pitch for 1.068

[dabeer]

I had ordered an IPA with a starting gravity of 1.068. I have an activator smack pack with it.  Will this be enough or do I have to do a yeast starter, or can I just throw together 2 Activator packs?  Really don't want to do the yeast starter.  Time restraint.

[UselessBrewing]

Per Mr. Malty you can use multiple packs of yeast. 2.4 is what it is saying.
http://www.mrmalty.com/calc/calc.html

Cheers
Preston

[dabeer]

It says that I need 2.34 liter of starter.  Does that mean liquid, and how much DME would I put in. How do I calculate that. I am confused with Mr. Malty's calculations.

[Rep]

Some resources:

http://forum.northernbrewer.com/viewtopic.php?t=52104

http://www.schwedhelm.net/brew/starter.html

http://www.youtube.com/watch?v=sSrbukazO_Q

[UselessBrewing]

It says that I need 2.34 liter of starter.  Does that mean liquid, and how much DME would I put in. How do I calculate that. I am confused with Mr. Malty's calculations.

For a 5G batch it says you need 2.4 vials without a starter. If you are going to make a starter you will need 1 vial and 3qts of liquid Per Mr. Malty.

Ideally you want your starter to be around 1.040. You can make a recipe in BS. Put in the amount of water and add the DME to make it the desired size. Attached is my recipe for yeast starters. You will need to modify the quantity of water and DME to the size of the starter needed.

There are a couple things you can do with the starter.
1. Pitch the whole starter into your next batch at High krausen
2. After the krausen has settled, put it into the fridge to let all the yeast settle out. Decant the liquid and pitch that into your next batch
3. After the krausen has settled, Pitch it all in.

Cheers
Preston

[MaltLicker]

I had ordered an IPA with a starting gravity of 1.068. I have an activator smack pack with it.  

Given your time crunch, I'd recommend a quick starter and pitching that at high krausen while it actively feeding.  You'll grow some cells and know that it's an active culture.  Or $6 for a 2nd package will work.

For yeast-neutral brews like an IPA, dry yeast is an excellent option.  A properly hydrated dry yeast offers twice the yeast cells as a liquid package, especially after a few months of shelf time, and so avoids the need for a starter.  Nottingham, S-05, or even S-04 fermed cool would work.  Liquid yeasts offer many more choices, and make sense for styles that demand a certain yeast characteristic that no dry yeast can offer.