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Yes, pitch whole packet. No need to hydrate with that much yeast for a 2 gallon batch. If doing a 5-6 gallon batch, I would recommend hydrating to reduce lag time (time between adding the yeast and visible activity).

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Give that yeast time to finish (make sure you go the full 3 weeks).  It will eat through most everything.  It is a monster.

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I also recommend brewing it at the cool end of the temp scale. While it will brew fine up to 90 F, it will throw off a LOT of esters and fusel alcohol at high temps - more than your average saison yeast. So if you don't want your beer overwhelmed with a solvent-like flavor, I'd keep those temps low (65-72 F).

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Thanks, always ferment 3 weeks.

 

LBK sits in a location that I believe will stay in the 65-72 range.

 

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I brewed a nice saison fairly recently using that yeast and kept it at 70-72. It turned out very well with low to no esters. Priming I used 1/4 tsp / 12oz bottle and that turned out well. I tried 3 PET bottles using 1 carbo drop and that was too much and while not a gusher its still way overcarbed.

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