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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Liquid or Dry Yeast?
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Old 02-11-2013, 12:53 AM   #11
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Is a starter mandatory for liquid yeast? Is there a way to make a starter without a stir plate? I have been using dry yeast because I don't have the equipment to make a starter.
I have been making my starters without a stir plate, check out the graphic that was given to me when I first started making starters. I used 600ml of water, and 60gm of DME in my 1000 ml flask, once the starter is finished I merely keep it in a 70 degree environment, and swirl the flask when I walk by. My son has the warmest room in the house, and he stays up playing games late night so I put it in his room and told him to swirl it periodically during the night. It worked awesome, I'm cold crashing it over night, then tomorrow in the AM I will take it out, pour off 80% of the liquid (now beer) let come to room temp for pitching in my brew tomorrow in morning.
image-3620020210.jpg  
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Old 02-11-2013, 12:55 AM   #12
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Originally Posted by RM-MN View Post
Both Wyeast and White Labs claim there are enough yeast cells in their product to ferment a 1.050 (I think) 5 gallon batch without making a starter. Others have questioned that and claim much more is needed.

A stir plate will give you the best results but putting the yeast into starter wort and shaking it every time you walk by will be OK.
Wort from what? Do you make a separate batch?
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Old 02-11-2013, 01:03 AM   #13
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Buy a couple pounds of DME to have on hand to make it with.

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Old 02-11-2013, 01:16 AM   #14
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I have never rehydrated dry yeast b4, and was told it was unnecessary. My first brew I dry pitched safeale-05 and my fermentation was quite furious, and took off within 12 hours. I know some do rehydrate for some reason, why I don't know yet, maybe just to try to get the yeasties active prior to pitching to help insure that your beer is quick to ferment.

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Old 02-11-2013, 01:21 AM   #15
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Originally Posted by Cbaddad View Post
Buy a couple pounds of DME to have on hand to make it with.
Got it thanks!

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Originally Posted by BrewMasta View Post
I have never rehydrated dry yeast b4, and was told it was unnecessary. My first brew I dry pitched safeale-05 and my fermentation was quite furious, and took off within 12 hours. I know some do rehydrate for some reason, why I don't know yet, maybe just to try to get the yeasties active prior to pitching to help insure that your beer is quick to ferment.
Because the manufacturer recommends it.
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Old 02-11-2013, 01:23 AM   #16
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Originally Posted by BrewMasta View Post
I have never rehydrated dry yeast b4, and was told it was unnecessary. My first brew I dry pitched safeale-05 and my fermentation was quite furious, and took off within 12 hours. I know some do rehydrate for some reason, why I don't know yet, maybe just to try to get the yeasties active prior to pitching to help insure that your beer is quick to ferment.
Rehydrating is like stretching before a marathon. Sure you don't need to do it, but you might wish you had. The sugars help prevent the yeast from being able to pull in the proper amount of water. According to the book Yeast you can lose up to 50% by not hydrating properly.
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Old 02-11-2013, 01:24 AM   #17
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Do you always do what your told? ......JK. Why do u think they tell you to rehydrate it?

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Old 02-11-2013, 01:27 AM   #18
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Quote:
Originally Posted by kaconga

Rehydrating is like stretching before a marathon. Sure you don't need to do it, but you might wish you had. The sugars help prevent the yeast from being able to pull in the proper amount of water. According to the book Yeast you can lose up to 50% by not hydrating properly.
Nice analogy, as an avid gym goer I understand that quite well, thank you.
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Old 02-11-2013, 02:01 AM   #19
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I have been making my starters without a stir plate, check out the graphic that was given to me when I first started making starters. I used 600ml of water, and 60gm of DME in my 1000 ml flask, once the starter is finished I merely keep it in a 70 degree environment, and swirl the flask when I walk by. My son has the warmest room in the house, and he stays up playing games late night so I put it in his room and told him to swirl it periodically during the night. It worked awesome, I'm cold crashing it over night, then tomorrow in the AM I will take it out, pour off 80% of the liquid (now beer) let come to room temp for pitching in my brew tomorrow in morning.
That's cool! Gonna save this thread so I can refer back to the pics. Does the DME mess with the flavor of the batch? Can you use any style DME?
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Old 02-11-2013, 02:08 AM   #20
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You'll be using about half a cup of DME to make the starter and then you pour off 80% of that before pitching your starter into the 5 gallon batch of wort. I doubt you can taste that little amount and if you could, it's just DME that has been fermented, beer without the hops.

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