Speckled Heifer with a starter - Page 2

**Coastie** · 02-04-2012, 11:43 AM

I've only used dry yeast once and that was before I was making starters. So, is the general rule not to make a starter with dry yeast? I have been under the impression that it is always preferable to have a starter.

I also reread the instructions and I would only need 1/2 cup of DME for a 1000 ml starter. So that kind of answers my original question.

**fishkid** · 02-04-2012, 12:02 PM

Quote:

Originally Posted by stikks

yesterday I made A Vanilla Cream ale with a similar grain bill.I used Safale -05
with no starter just rehydrated in 1 cup of water.Ferment took off in 5 hours.
But as Fish said maybe I will only use 1/2 cup water from now on.I`m just wonderin` if the full cup is just overkill or still acceptable.

A full cup is fine, a lot of places say to use a cup including the HBT wiki and Palmer's How to Brew because its easy to remember and works for many different dry yeasts.

**Yooper** · 02-04-2012, 12:37 PM

Quote:

Originally Posted by Coastie

I've only used dry yeast once and that was before I was making starters. So, is the general rule not to make a starter with dry yeast? I have been under the impression that it is always preferable to have a starter.

I also reread the instructions and I would only need 1/2 cup of DME for a 1000 ml starter. So that kind of answers my original question.

Right- the dry yeast is dehyrated in such a way that a starter is actually NOT recommended. The manufacturer's do recommend rehydrating according to the package directions, but in lower OG wort I'm the "sprinkling" type.

**Coastie** · 02-04-2012, 11:24 PM

This whole thing has me thinking about finally pulling the trigger on making my 5 gallon cooler a mash tun and going all-grain.