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Old 12-20-2009, 08:17 PM   #1
KingC
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Default Just another Newb Yeast starter question

Hey all,

I'm planning on starting up a brew of NB's Cherry Stout extract kit. Anyone ever done that kit? My main question is: the kit came with a pack of dried yeast. All my other previous brews were done using smack pack cultures of yeast, so I've never done a starter culture before. How necessary is it (using this kit or any other time) to pitch a starter culture vs just tossing in the dried yeast. Could I just inoculate my cooled wort with the packet of dried yeast on the day of brewing? I'm sure a starter culture is the way to go, but I'm anxious to brew this up and don't know if I really wanna wait around. Any suggestions would be swell.

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Old 12-20-2009, 08:23 PM   #2
Cheeto
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http://www.homebrewtalk.com/f39/vs-p...8/#post1204665

Take a look here

I would not make a starter with the dry yeast.
I use dry yeast more often than not, all I do is sprinkle it over the wort.
My method may not be right to someone else but it works for me.
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Old 12-20-2009, 08:30 PM   #3
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Dump and wait. I have never had a yeast dry or liquid fail. I rarely if ever make a starter. The yest has been around for millions of years and making beer for thousands.

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Old 12-21-2009, 01:09 AM   #4
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Thanks guys. I guess my main concern was not that the dry yeast wouldn't work, but that it would take longer for them to activate and begin replication thus increasing the chances of a bacterial infection occurring. But I do have a tendency to over-analyze things often and maybe the best advice I can give my self is to, RDWHAHB.

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Old 12-21-2009, 01:56 AM   #5
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I rehydrate my dry yeast, it's supposed to keep them from stressing out. I don't know if that's the case or not, as I haven't learned to read the minds of yeasties yet but all my fermentations have started and finished just fine.

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Old 12-21-2009, 02:12 AM   #6
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If I remember right dry yeast already has the cell count for brewing out of the pack. As stated earlier re-hydrating would lower yeast stress and also verify that the yeast is viable.

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