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Old 01-30-2013, 04:09 PM   #1
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Default Starter vs Rehydration???

I was wondering if a starter has more benefit than rehydrating several dry packets?? I plan to start brewing "bigger" beers and want to plan accordingly. Like IIPA's and stronger lagers. My challenge is time. I have 4 kids under 4 years old. The SWMBO is understanding and all but I'm pushing it as is. Oh, I'm exact plus grains brewers today given the time crunch.
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Old 01-30-2013, 04:13 PM   #2
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1. Starters for dry yeast is typically a no-no. Dry yeast is optimized to rehydrate and pitch. Pitching into a starter only depletes the nutrient reserves the yeast was packaged with.

2. The time investment versus cost of additional yeast sachets isn't worth the cost of dry yeast in my opinion.

In summary rehydrating and pitching multiple sachets is the way to go

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Old 01-30-2013, 07:29 PM   #3
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Quote:
Originally Posted by mdgagne
1. Starters for dry yeast is typically a no-no. Dry yeast is optimized to rehydrate and pitch. Pitching into a starter only depletes the nutrient reserves the yeast was packaged with.

2. The time investment versus cost of additional yeast sachets isn't worth the cost of dry yeast in my opinion.

In summary rehydrating and pitching multiple sachets is the way to go
I was actually asking about rehydrating lots of dry yeast instead of making a starter. Not trying to do a starter with dry yeast. Sorry if I didn't articulate that well.
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Old 01-30-2013, 07:36 PM   #4
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use mrmalty.com's pitching rate calculator to figure out how much rehydrated yeast vs. how bit a starter for liquid yeast is needed, then make the call.

personally i would figure out which yeast i wanted to use first. dry is certainly lower maintenance, if it suits the style you're going for and keeping things simple is important then go with that. if you have both, and can do both, go with liquid. i like the results of liquid yeast better, when compared to the dry yeast equivalent. since you're making a big beer, you'll need a big starter and might even have to step it up so scheduling (getting is started in time) can be an issue.

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Old 01-30-2013, 07:38 PM   #5
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A starter doesn't have to be high time maintanence, and if you have a 1.5 l wine bottle or 2l soda bottle you ahve a perfect container for a starter.

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Old 01-30-2013, 07:39 PM   #6
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Quote:
Originally Posted by mdawson9 View Post
I was actually asking about rehydrating lots of dry yeast instead of making a starter. Not trying to do a starter with dry yeast. Sorry if I didn't articulate that well.
You can rehydrate multiple dry packs if you want. I'd run it through the Mr. Malty calculator to see just how many you need for the gravity.

I can see how a flask sitting on a stir plate on your kitchen countertop may not be a good idea with all those little kids around. If you use a freezer or fridge as a fermentation chamber, you could run it in there, of course.
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Old 01-30-2013, 08:36 PM   #7
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Quote:
Originally Posted by mdgagne View Post
1. Pitching into a starter only depletes the nutrient reserves...
That starter IS the new nutrient reserve and if done properly will be more than adequate for the yeast.
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Old 01-31-2013, 12:09 PM   #8
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Mr. Malty may estimate the cell count of a package of yeast high. The vendors suggest that each 11 gram pack has at least 70 billion. Counts I have done show 150 if dehydrated correctly, and Mr. Malty suggests 200 billion.

see here:
http://woodlandbrew.blogspot.com/201...n-package.html

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Old 01-31-2013, 12:16 PM   #9
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I just did a starter on a pack of s-04. Why you ask? well 2 reasons

1. it was fairly old 'use before 1/2013' but dry yeast looses like 4% viablity per year in the fridge - liquid is like 10% per month iirc.
but really
2. I got a stirstarter for Christmas and wanted to play!!!

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Old 01-31-2013, 12:33 PM   #10
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Measurements I have done show that viability doesn't drop much at all in the fridge. Although, bacteria and health are different issues.
Experiments:

http://woodlandbrew.blogspot.com/201...viability.html

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