Maker numbers for common dry yeasts
Dry yeast by the maker’s numbers
| Yeast | Use | Fermentation temp | Dose | Attenuation / tolerance | Rehydration |
|---|---|---|---|---|---|
| SafAle US-05 Fermentis | Ale (American) | 18–26°C (64.4–78.8°F) | 50–80 g/hL | 78–82%; not listed on the product page | Optional: ≥10× its weight of sterile water or boiled, hopped wort at 25–29°C (77–84°F), 15–30 min; or direct pitch at or above fermentation temperature |
| SafAle S-04 Fermentis | Ale (English) | 18–26°C (64.4–78.8°F) | 50–80 g/hL | 74–82%; 9–11% ABV | Optional: ≥10× its weight of sterile water or boiled, hopped wort at 25–29°C (77–84°F), 15–30 min; or direct pitch at or above fermentation temperature |
| SafLager W-34/70 Fermentis | Lager | 12–18°C (53.6–64.4°F) | 80–120 g/hL | 80–84%; 9–11% ABV | Optional: ≥10× its weight of sterile water or boiled, hopped wort at 15–25°C (59–77°F), 15–30 min; or direct pitch at or above fermentation temperature |
| LalBrew Nottingham Lallemand | Ale (English) | 10–25°C (50–77°F) | 50–100 g/hL | 78–84%; 14% ABV | Dry pitching is the maker's preferred method (no significant difference vs rehydration, per Lallemand) |
| LalBrew Voss (kveik) Lallemand | Ale (kveik) | 25–40°C (77–104°F) Optimum 35–40°C (95–104°F) per Lallemand | 50–100 g/hL | 76–82%; 12% ABV | Per the sachet |
| Lalvin EC-1118 Lallemand | Wine, cider, mead | 10–30°C (50–86°F) | 25 g/hL | Ferments dry; 18% v/v (subject to conditions) | 35–40°C (95–104°F) water for 20 min with Go-Ferm Protect Evolution (30 g/hL), then temper to within 5–10°C of the must |
Sources: Fermentis: SafAle US-05 product page; Fermentis: SafAle S-04 product page; Fermentis: SafLager W-34/70 product page; Lallemand: LalBrew Nottingham technical data sheet; Lallemand Brewing: LalBrew Voss Kveik Ale Yeast product page; Lallemand: Lalvin EC-1118 technical data sheet. 1 hL = 26.4 US gal, so 50 g/hL ≈ 1.9 g per gallon. Follow the sachet you buy; makers update their sheets.
Questions
How much yeast for 5 gallons?
One 11.5 g sachet of US-05 covers about 3.8–6 gallons at the maker's 50–80 g/hL dose, which fits most 5-gallon ales up to moderate gravity.
Do I need a starter for dry yeast?
No. Makers dose dry yeast by weight; pitch more sachets for bigger beers instead.