LoadedFront

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If the purpose of creating a starter is to increase the cell count of the yeast to match to your OG, couldn't you achieve the same results by just pitching an additional packet or two of yeast? Beyond a viability test and the financial hit, is there any reason why a starter is preferable to additional yeast packets?

Suthrncomfrt1884

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I think a viability test and financial hit are enough for me to continue using a starter...regardless of whether theres no other benefit.

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MBasile

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I think part of the point of a starter is to also get the yeast active and eating, sort of "hit the ground running" approach. I'm a newbie though, so I could be wrong.

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android

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this is an acceptable way to pitch yeast. if you've read brewing classic styles, they recommend two ways of pitching, the right amount of packets, or the appropriate starter. so if you want to spend the extra money, go right ahead.

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Grinder12000

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LoadedFront - YES - you could do that! But - freaking expensive if you ask me!

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HotbreakHotel

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I typically pitch two packets in a 5 gallon batch. For an extra $2 I don't mind. Dry yeast starts up quickly anyway, so there is no benefit to a starter other than an extra $2 in your pocket.

If I'm using liquid at $7-8 per vial I'll do the starter instead of buying a second vial, plus the starter will get the beer fermenting a lot faster than pitching straight from the vial.

Dinklefwat

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I don't have a LHBS - I have to order everything online. So I sometimes choose to order two yeast packs instead of one. That way, if one is bad, I still have the option of making a starter with the other one. If I only order one and it's not viable, I have to delay brewing for at least a week.

Grinder12000

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I've never heard of a yeast pack not being viable from an online distributor.

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Revvy

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It is rare...the only time that has happened has been in the heat of high summer in a non refrigerated pack. That's why I personally wouldn't order liquid yeast in the heat of summer, even if they give you the "ice pack" option for mail order.

But USUALLY those people who think their yeast is dead are usually the people who are going by airlock activity and not hydrometer readings and think their yeast is dead when really it isn't.

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michael.berta

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Personally I use re hydrated dry Nottingham ale yeast (no starter) with pitching rate calculated on the website Mr Malty Pitching Rate Calculator

I only use liquid yeast for specialty beers (Bavarian Hefe, Belgians and lagers. When I use liquid yeast I make a starter as per the pitching rate calculator. Making starters is just more work and not worth my time for most American & British style ales.

I don't know of anybody who makes starters with dry yeast if that is what you are asking...