Originally Posted by boo boo
What WBC said except the part about making a starter. DON'T make a starter with dry yeast. It will deplete the built in reserves of nutrients before being pitched and cause a resulting cell loss/degradeation, in effect reducing the amount of viable cells. Rehydrating like you did is better for dry yeast. For liquid yeast always make a starter.
No, I asked IF
he made a starter.
All he should have done was to rehydrate the yeast.
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
“If you find yourself in a hole, the first thing to do is stop digging”
“Good judgment comes from experience, and a lotta that comes from bad judgment”
Last edited by WBC; 09-01-2008 at 04:48 PM.