Originally Posted by UdderJuice
Yeah my first can of Nut Brown I got with a pack of booster and then I was going to make a batch with the unhopped malt just to compare.
I guess when I get home tonight I'll take a little sip. It just seems to my untrained eye that nothing has happened at all. It hasn't even been two full days yet but everything says that it should start foaming in 12 hours.
Do you bottle after a week? I also read that an additional week of fermenting makes for more flavorfull beer.
Also do you just pitch the dry yeast or do you make a started by adding it to water?
With the Pale Ale, I would bottle after a week and then carbonate for a week. I just don't see that you would get a huge benefit out of aging that beer...not a whole lot of ingredients in it. Plus, I think that getting a decent beer after waiting two weeks will help build your confidence in this hobby. It will also free up your fermenter quicker to do the all malt batch.
I never make starters with dry yeast. I did once with the Superior lager yeast and it caused more problems than it was worth. The next time, I dry pitched it, and it worked better. That is one of the advantages to using dry yeast...simplicity. Just make sure you give it five minutes on the surface as directed and then stir it in vigorously to get really good aeration. Another tip is to vigorously stir the cold water you have in your fermenter initially...cold water takes on oxygen easier. I tried that with my last batch, and even at 55 degrees with lager yeast, I had an incredible fermentation going in about 5 hours!