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**RIC0** · 01-10-2013, 04:38 PM

This will be a dry yeats but i still get what your saying, pitch the entire contents of whatever yeast your going to use in the DME/water starter.

Of all the threads I've searched, googled I don't think anyone ever mentions this fact with making a starter. I think it's SUPER important that information is known.

With that being said thanks for the reply.

Next question is say you buy ingred. or kit or whatever for a partial mash. Can you pitch the slurry from another batch, jared and taken from the fridge along with the yeast needed for the batch your making??

**Klickmania** · 01-10-2013, 05:16 PM

Not a problem. Normally yeast starters are made with liquid yeast cultures so I'm guessing everybody has taken the fact that you would pitch the whole pack for granted. I've never made a dry yeast starter before but it probably can't hurt anything. Not sure if its really necessary since the dry stuff is usually pretty resilient.

You can wash the yeast from previous batches but there really is no reason to pitch two yeasts at once. Unless you are making a sour or something. There are a ton if great articles about yeast washing here on HBT and all over the web. I have never done it but it seems fairly easy. You can also use two yeasts to finish out a beer, but you would be pitching that after the primary fermentation is finished or if it got stuck.

**Ogri** · 01-11-2013, 01:23 AM

Dry yeast is packaged and ready to use in peak condition so if you make a starter with it you just end up depleting the yeast's reserves and actually decrease the ability of the yeast to go to work with optimum capabilities on the wort. Rehydrating is the best way to get the most from your package of dry yeast.

Boil some water then let cool down to 95-105*f, into 1 cupful pour the contents of your packet and let it sit on the surface. It'll gradually start dropping to the bottom and eventually start foaming/turning creamy. You can give it a bit of a stir now to make the slurry a nice, even, viscosity. Ideally you want to get the rehydrated yeast slurry and your wort to a temp difference of less than 10*f of each other for pitching, so as not to shock the yeast, and some say that absolute optimum for pitching is within 40 minutes of beginning rehydration, although I've also seen 15 minutes mentioned.

It's possible to get decent results by just sprinkling dry yeast on the surface of your wort but something like a 40% to 60% depletion of the yeast, from instant exposure to the sugars, can result.

**RIC0** · 01-11-2013, 01:17 PM

Good info guys, after several weeks of reading about yeast I didn't realize liquid yeast needed it's hand held so much compared to dry yeast. It cost more, it usually needs a starter, back rub and tap on the ass to get it started and dry yeast just works without all the other BS involved.

I think I read somewere that the liquid can give you a better end result as in better tasting beer and that's about the only benefit of it??

**Klickmania** · 01-11-2013, 01:54 PM

Short answer: yes. The healthier the yeast the better they work. The better they work the better the beer. Long answer is here: http://www.amazon.com/gp/aw/d/0937381969

I have only ever used liquid yeast cultures but I'm not about to switch to dry because its "easier". Keep in mind a starter isn't 100% necessary. My first few batches I just pitched the whole smack pack in, and sure enough I ended up with beer! But without a starter, I see it almost like starting a car in 4th gear. It may work, but not very efficiently.

agodfrey11 · 01-11-2013, 03:27 PM

Quote:

Originally Posted by RIC0

Good info guys, after several weeks of reading about yeast I didn't realize liquid yeast needed it's hand held so much compared to dry yeast. It cost more, it usually needs a starter, back rub and tap on the ass to get it started and dry yeast just works without all the other BS involved.

I think I read somewere that the liquid can give you a better end result as in better tasting beer and that's about the only benefit of it??

You also have variety a of yeast that you can't get in dry form. If you want to brew a Belgian, your only choice is liquid yeast.

Chuckabrewski · 01-11-2013, 10:13 PM

Quote:

Originally Posted by agodfrey11

You also have variety a of yeast that you can't get in dry form. If you want to brew a Belgian, your only choice is liquid yeast.

I just did a brewers best kit and it came with a dry saison yeast.

agodfrey11 · 01-12-2013, 02:15 PM

Quote:

Originally Posted by Chuckabrewski

I just did a brewers best kit and it came with a dry saison yeast.

What was the brand and type of yeast?

**RIC0** · 01-12-2013, 03:38 PM

Today I'll be using a dry yeast Safbrew T-58, 11.5g packet

It will be a little under pitched according to mrmalty but I'm not too concerned it'll still have a blowoff hose as it should get crazy.

The plan is to have the yeast hydrated and close to 60 degress same as the wort when I pitch it.

**RIC0** · 01-14-2013, 12:39 PM

as a follow up to this I rehydrated the yeast and within 6 hours it started fermenting and is still going strong 36+ hours later.

Here's some food for thought the temp of the other primaries in my fermenting room are all 66 degrees, the belgian with a blanket around it is at 76. A full 10 degrees difference due to the fermentation. I've removed the blanket so it drops some but it called for a raise of 10 degrees from start till end of fermentation.