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twd000 · 09-21-2010, 02:07 AM

I am brewing my 3rd batch of extract this weekend - oatmeal stout partial mash kit. I have a 11.5g pack of Safale-04 dry yeast. On previous brews, I have just dumped the dry yeast right into the fermentor with success. I read that it is suggested to make a starter to somehow increase the vigor of fermentation? I have no qualms about inactive yeast, but I'm willing to try it if it will improve my beer even a little.

So how would I go about making a starter with this stuff? And how many days before brew day do I make it?

**AZ_IPA** · 09-21-2010, 02:09 AM

How 'bout this for an answer: no starters are needed for dry yeast!

In fact, it can (some say) be bad to make a starter with dry yeast. You see, the manufacturer as gone through the steps to make the yeast ready to go when they hit the wort - you've got nutrients and acceptable cell counts; no need for a starter with dry yeast!

**sudbuster** · 09-21-2010, 02:10 AM

Quote:

Originally Posted by twd000

I am brewing my 3rd batch of extract this weekend - oatmeal stout partial mash kit. I have a 11.5g pack of Safale-04 dry yeast. On previous brews, I have just dumped the dry yeast right into the fermentor with success. I read that it is suggested to make a starter to somehow increase the vigor of fermentation? I have no qualms about inactive yeast, but I'm willing to try it if it will improve my beer even a little.

So how would I go about making a starter with this stuff? And how many days before brew day do I make it?

A pack of safale should handle your brew (5gal?) just fine. No starter needed. Starters are used with liquid yeast packs, slants etc.

If you want to use liquid yeast, there is a nice instructable in the wiki....

You beat me AZ. You Dawg......

twd000 · 09-21-2010, 02:38 AM

OK, that makes life easier. So why do people pay more for liquid yeast - just seems like more work, right?

**AZ_IPA** · 09-21-2010, 02:41 AM

Quote:

Originally Posted by sudbuster

You beat me AZ. You Dawg......

You're just old, so I type faster

Quote:

Originally Posted by twd000

OK, that makes life easier. So why do people pay more for liquid yeast - just seems like more work, right?

Well, that's a debate.

For certain strains, you can have the same results with dry v. liquid (think WLP001, Wyeast 1056 or the dry version US-05). For some beers, you should use liquid as there really isn't a dry counterpart (think Belgain style beers).

**sudbuster** · 09-21-2010, 02:45 AM

Quote:

Originally Posted by twd000

OK, that makes life easier. So why do people pay more for liquid yeast - just seems like more work, right?

Well, as it turns out, not all yeast strains take kindly to being flash frozen. Therefore, if you need a cetain strain of yeast for a particular style, it may only be obtainable in liquid form.

AZ: lol. You're right lad,but i try anyway. got to give me credit somewhere.

**AZ_IPA** · 09-21-2010, 02:53 AM

Quote:

Originally Posted by sudbuster

AZ: lol. You're right lad,but i try anyway. got to give me credit somewhere.

I will give you credit my friend

twd000 · 09-21-2010, 02:57 AM

so for this kit my options were dry Safale for $3.50, liquid NeoBrittania for $6.25, or liquid London Ale for $6.25

so are those liquid strains unsuitable for flash freezing? are they more "Authentic" for the style? I feel like there must be some "duh" here....

bierhaus15 · 09-21-2010, 03:59 AM

Quote:

Originally Posted by twd000

give me the "yeast starter for dummies"

Two words friend. GOYA MALTA.

ZWood15 · 09-21-2010, 04:31 AM

Liquid offers more variety, but comes packaged in a way that requires you to let the yeast reproduce so there are more of them to "eat" the sugars. Dry yeast has a higher cell count, which means there is no need to grow the population. MrMalty has an awesome tool for figuring it all out. It is based on this:
http://www.mrmalty.com/pitching.php

and here is the calculator:
http://www.mrmalty.com/calc/calc.html