I have a question, I am in the process of brewing a high gravity IPA/specialty Ale, target OG of 1.074 est abv of 7.75% and I calculated the required yeast cell count closer to two packs of US-05 (my choice of yeast for this recipe)
Not all that familiar with double pitching but have always started my yeasts prior to brewing and that includes liquid yeast with no issues.
Has anyone done double pitching before and is there any tips or things to look for that can be potential problems/issues?
expect to ferment at 68-70 degrees during primary, will give it an additional seven to ten days at 70 degrees after a stable FG is achieved for any clean up then cold crash before kegging.
Thanks for any suggestions..
GaryO