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Old 01-29-2010, 09:44 PM   #1
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Default Pitching US-05

On the package of Safale US-05 it says to pitch the yeast straight into the warm wort. No starter, no nothing... just pitch it in, and stir it in a few minutes later. Is this a good idea, or should I pitch the yeast into a starter, and then stir it into the wort?

If I am going to pitch it into a starter first, does anyone have a recommendation for how much water etc to put in the starter for 23g of US-05?

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Old 01-29-2010, 09:46 PM   #2
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You don't need to make a starter for dry yeast. You can rehydrated it with warm water, but with O5, I just pitch it directly into my fermenter. Never had a problem, and I use 05 for 90% of my beers.

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Old 01-29-2010, 09:58 PM   #3
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Quote:
Originally Posted by schadelh View Post
On the package of Safale US-05 it says to pitch the yeast straight into the warm wort. No starter, no nothing... just pitch it in, and stir it in a few minutes later. Is this a good idea, or should I pitch the yeast into a starter, and then stir it into the wort?

If I am going to pitch it into a starter first, does anyone have a recommendation for how much water etc to put in the starter for 23g of US-05?
When I use S-05 or S-04, I usually boil a couple of cups of water, let cool to 80-100 degrees, then drop the yeast in for 20 minutes or so. I do this mainly because I read that getting them hydrated is a good thing. I mainly use Wyeast activator packs though, so I may just be doing overkill on the dry stuff.
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Old 01-29-2010, 10:16 PM   #4
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no need to stir ...just throw it in dry

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Old 01-29-2010, 10:22 PM   #5
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Like mentioned above, I usually rehydrate in warm water for 15-20 minutes before pitching, but not always. Sprinkling it directly onto the wort also works fine for most people.

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Old 01-29-2010, 10:47 PM   #6
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As said, you don't need a starter, but you should rehydrate. Not rehydrating dry yeast is the same as not making a starter with liquid. Chances are it will work, but you won't be getting the optimal cell count. A smaller count will result in a longer lag time while the yeast reproduces. This in turn could lead to off flavors.

From Fermentis:

Quote:
Before dry yeast cells can start fermenting, they need to absorb the water they lost during the drying process. The rehydration step is done in a vessel outside the fermenter. The objective is to reduce the lag phase: the time necessary for yeasts to start fermenting sugars to alcohol after pitching/inoculating the wort. This is done by rehydrating at a higher temperature than the initial fermentation temperature. Yeasts are living organisms and rehydration temperature is critical for good yeast performance. Fermentis recommends that top fermenting/ale yeasts are rehydrated at a temperature between 25-29°C (77-84°F) and that bottom fermenting/lager yeasts are rehydrated at a temperature range between 21-25°C (69-77°F).
They go on to say that you can use either sterile water or sterile wort to rehydrate, so here's what I do. Chill my wort to around 80 degrees and then scoop out about two cups in a sterilized one quart measuring cup. While the main wort continues to chill, add your yeast to the wort sample and gently stir into a creamy slurry. Cover it with sterilized foil and let it sit. When the main wort has reached pitching temperature, whirlpool and let it sit for about 15 minutes then transfer it to your fermenter. Airate the wort and add the slurry of yeast to it. I top off the slurry with chilled wort and stir it to make it easier to pour into the fermenter. Give your fermenter a shake, seal it up, and you're done.

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Old 01-29-2010, 10:51 PM   #7
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No starter for me on any dry yeast.

Ive never had a problem with 10+ batches.

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Old 01-29-2010, 10:52 PM   #8
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Quote:
Originally Posted by AnOldUR View Post

From Fermentis:
yes, but they also say this:

Quote:
Originally Posted by Safale US-05 Fact Sheet

Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
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Old 01-29-2010, 10:56 PM   #9
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Quote:
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yes, but they also say this:
And Wyeast says that you can pitch a smack pack into a 1.060 wort. They're just trying to make it easy for the noobs. We're here to show them a better way.
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Old 01-29-2010, 11:03 PM   #10
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And Wyeast says that you can pitch a smack pack into a 1.060 wort. They're just trying to make it easy for the noobs. We're here to show them a better way.
AnOldUR = win
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