Yeast starter using dry yeast?? - Page 4

cwi · 09-30-2011, 03:24 AM

Quote:

Originally Posted by paulster2626

Keep in mind I made the starter because I've been having trouble getting my LME+grain recipies to get below 1.020 FG. This will be my last LME brew, as I've constructed a mash tun today to make the AG jump.

It is not as big an issue as it appears based on this thread. I only went on the rant to get the facts straight. For most situations, it doesn't matter.

If you have been rehydrating with wort for the previous batches, it might be worth trying a proper rehydration with water on a batch (not necessarily this one) to see if it helps. You might also check into other best practices like aerating, proper pitching temps, having yeast and wort at similar temps, etc.

If you are going to be using liquid yeast regularly, building a stir plate helps with the starters.

felixsth · 01-05-2012, 08:26 PM

I have a simple question, if I look at what mr. malty tells me, I would need 3 packs of dry yeast for 10 gallons of beer at 1.080, approx 550 billions cells, Would it hurt anything to make a starter with one pack to reach those 550 billions cells? I ask because I don't want to take 3 packs for this beer.

**paulster2626** · 01-06-2012, 03:09 PM

Quote:

Originally Posted by felixsth

I have a simple question, if I look at what mr. malty tells me, I would need 3 packs of dry yeast for 10 gallons of beer at 1.080, approx 550 billions cells, Would it hurt anything to make a starter with one pack to reach those 550 billions cells? I ask because I don't want to take 3 packs for this beer.

I make starters with liquid yeast, and I just rehydrate dry yeast. Not once have I ever used as much as Mr Malty wants me to. Not one time. My beer comes out just fine.

Mr. Malty is insane.

mcaple1 · 01-06-2012, 03:28 PM

General rule of thumb for dry yeast:

For every 5 gallons of OG Wort 1.060 or lower use 1 packet 11.5 g of yeast. Anything higher than 1.060, use 2 packets per 5 gallons. I always sprinkle, and I've never had an issue.

**NordeastBrewer77** · 01-06-2012, 03:49 PM

Quote:

Originally Posted by felixsth

I have a simple question, if I look at what mr. malty tells me, I would need 3 packs of dry yeast for 10 gallons of beer at 1.080, approx 550 billions cells, Would it hurt anything to make a starter with one pack to reach those 550 billions cells? I ask because I don't want to take 3 packs for this beer.

it would probably just be easier (and not any more expensive) to pitch the 3 packs of dry. not to mention, all the makers of dry yeast recommend AGAINST making a starter with their product.

mrmalty is not insane, it's an app or a web based calculator. it's designed to ensure proper pitch rates and errs on the said of a healthy pitch. i know a lot of folks say they underpitch with no ill results, but i don't think many of those people have done a side by side with the same wort, half under pitched, half pitched properly and tested those results. it's one of those things that if your process is solid yet you still under pitch, chances are it'll be ok, but that leaves a risk of stressed yeast flavors in beer from time to time. why risk that when you can easily pitch a proper amount of yeast and lessen the risk of stressed yeast fouling your brew?

FWIW, i've found with certain strains, an 'overpitch' produces a better brew than pitching what mrmalty suggests. i've also found with some strains that a gross underpitch will still produce a great beer. that said, i go with suggested pitch rates for most beers, and have great results to show for it.

flyingfinbar · 01-06-2012, 04:57 PM

Lots of great info in this thread. Good read!

**unionrdr** · 01-06-2012, 05:12 PM

Not to re-open old wounds or anything,but what I do is all from my own observations & results. There are no beliefs involved. I just experimented with different ways to use the yeast & what results came from them.
I stopped doing starters with the dry yeast. I've since found that 2C of boiled/cooled water with 1tsp dextrose works fine to re-hydrate in about 20 mins,give or take. I've never re-hydrated for more than about 30 minutes either. This latest method looks to work the best from my observations/senses. In my Burton ale,I re-hydrated four 7g packets of cooper's ale yeast in this latest way for 20 minutes. Pitched at high krausen at about 7:30pm. I came down stairs,unable to sleep,at 3am. It was starting to bubble. Good thing I used a blow off. By dawn,it was going nuts.
I've used just plain boiled/cooled water before as well,& it took a bit longer to visibly start with the same yeast in yet another pale ale.
So I'm thinking at this point that the extra .5C of water,& half the amount of dextrose is the better of the different ways I've done it. Just from an observational standpoint. Do what works for you & fits your particular process. This one works best for me.

**paulster2626** · 01-06-2012, 05:16 PM

Quote:

Originally Posted by NordeastBrewer77

mrmalty is not insane, it's an app or a web based calculator. it's designed to ensure proper pitch rates and errs on the said of a healthy pitch. i know a lot of folks say they underpitch with no ill results, but i don't think many of those people have done a side by side with the same wort, half under pitched, half pitched properly and tested those results. it's one of those things that if your process is solid yet you still under pitch, chances are it'll be ok, but that leaves a risk of stressed yeast flavors in beer from time to time. why risk that when you can easily pitch a proper amount of yeast and lessen the risk of stressed yeast fouling your brew?

FWIW, i've found with certain strains, an 'overpitch' produces a better brew than pitching what mrmalty suggests. i've also found with some strains that a gross underpitch will still produce a great beer. that said, i go with suggested pitch rates for most beers, and have great results to show for it.

All of your points are valid, I guess I'm just not at that stage of being a master brewer yet. Too many other things to worry about. Mr Malty wants me to pitch a gallon+ of yeast sometimes. Screw that business.

**NordeastBrewer77** · 01-06-2012, 05:23 PM

Quote:

Originally Posted by paulster2626

All of your points are valid, I guess I'm just not at that stage of being a master brewer yet. Too many other things to worry about. Mr Malty wants me to pitch a gallon+ of yeast sometimes. Screw that business.

it's not a matter of experience, it's just knowing that a proper pitch is better than an under pitch. you don't even need a starter if you don't want to make one, just use dry and pitch the recommended weight. i think it's well worth the 'effort' to make even a gal+ starter for a brew that calls for it. i have a 2L starter of 1098 for a beer this weekend, took me ten mins to boil, 15 to chill, 30 seconds to pitch. 36 hours later i have over an inch of yeast in the bottom. well worth the 25 mins, 30 seconds it took out of my wednesday evening.