Yeast starter using dry yeast??

Gabrew · 09-08-2008, 01:57 AM

Hey everyone,

I heard that one should not make a starter using dry yeast, only with liquid yeast. I was suggested that i should only hydrate dry yeast, nothing more...

Any thoughts on this?

thanks!

Gabriel

j_jones84 · 09-08-2008, 02:07 AM

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 · 09-08-2008, 02:10 AM

alright...sounds about right.

thanks for the heads up!

gimmebeer · 09-08-2008, 03:31 AM

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** · 09-08-2008, 04:17 AM

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.

Bytor1100 · 09-08-2008, 04:18 AM

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.

Bytor1100 · 09-08-2008, 04:19 AM

Quote:

Originally Posted by Edcculus

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.

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

planenut · 09-08-2008, 04:49 AM

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."

**Edcculus** · 09-08-2008, 04:59 AM

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.

BuffaloSabresBrewer · 09-08-2008, 05:02 AM

I usually just use one. Youll be fine.