Gabrew

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j_jones84

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Sounds about right to me.

Starter won't hurt anything, but not really necessary.

Hydration is nice for a fast kick off, but thousands have done it without.

For my money, rehydrating yeast takes practically no effort so go for it.

I'll save making starters for liquid yeasts.

Gabrew

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alright...sounds about right.

thanks for the heads up!

gimmebeer

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OK, my totally expert opinion (or at least my recollection) is that starters are not only unnecessary with dry yeast but even a bad idea. I can't cite you chapter and verse, but I remember that much: dry yeast, no starter. period.

Edcculus

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Here is the extreme basic rundown on dry vs. liquid.

Dry or "active" yeast is yeast put in a kind of suspended animation. The manufacturer causes the yeast to store up a bunch of "food" reserves. Most dry yeast packs come in 11-11.5 gram packs, making approximately 220-230 billion cells.

There are more viable cells in a pack of dry than liquid. Liquid yeast however do not typically have a high enough cell count to innoculate a 5 gallon batch. Wyeast say their smack packs have 100 billion cells. According to Mr. Malty proper pitching rate for a 5 gallon batch is closer to 180 billion cells.

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Primary: Grahm's English Cider, Rye IPA
Kegged (aging):
Kegged (Drinking): Belgian Pale Ale
Bottled:Devil May Cry 10-10-10
On Deck: Berlinerweiss
Planning: Mild
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Bytor1100

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The point of a starter is to propagate more yeast cells in order to have a healthy amount at pitching time. A packet of dry yeast contains enough for most regular gravity beers (5 gallons) and would require no increase in cell count.
Everyone has their opinion whether to rehydrate or not, ultimately that is your call. Re hydration basically lessens the shock, as opposed to pitching into fresh wort.

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Carboy: Apfelwein, Malty Moe's Pilsner, Ed's Bavarian Hefe(Raspberry), Blue Moon Clone
On Tap: Apfelwein, Malty Moe's Yellow Jacket Stout
Kegged On Reserve: Ed's HPA, Kolsch, Malty Moe's Yellow Jacket Stout, Belgian Blonde
Bottled: Spiced Winter Ale, English Pale Ale, Belgian Blonde, Ed's HPA

http://www.motopartsearch.com

Bytor1100

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Well you basically beat me to it, just a little more ellaborate than I can explain in my current state

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Carboy: Apfelwein, Malty Moe's Pilsner, Ed's Bavarian Hefe(Raspberry), Blue Moon Clone
On Tap: Apfelwein, Malty Moe's Yellow Jacket Stout
Kegged On Reserve: Ed's HPA, Kolsch, Malty Moe's Yellow Jacket Stout, Belgian Blonde
Bottled: Spiced Winter Ale, English Pale Ale, Belgian Blonde, Ed's HPA

http://www.motopartsearch.com

planenut

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Not to threadjack but...
John Palmer says two packets to one Cup of water.
I only used one... What does everyone else do?

from howtobrew.com
"6.5 Preparing Yeast and Yeast Starters

Preparing Dry Yeast
Dry yeast should be re-hydrated in water before pitching. Often the concentration of sugars in wort is high enough that the yeast can not draw enough water across the cell membranes to restart their metabolism. For best results, re-hydrate 2 packets of dry yeast in warm water (95-105°F) and then proof the yeast by adding some sugar to see if they are still alive after de-hydration and storage."

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On Tap - Pale Ale, Centiennal Blonde
Primary - Dry Irish Stout, Dead Guy Ale, Mild Mannered Ale
Crash Chilling -

Edcculus

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Some dry yeast comes in 5 gram packs. Hence 2 packs. I believe Coopers sells the smaller packets. I don't know who else does however.

__________________

Primary: Grahm's English Cider, Rye IPA
Kegged (aging):
Kegged (Drinking): Belgian Pale Ale
Bottled:Devil May Cry 10-10-10
On Deck: Berlinerweiss
Planning: Mild
Follow me on Twitter

BuffaloSabresBrewer

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I usually just use one. Youll be fine.

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