simple-stupid
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- Nov 4, 2012
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Hey all,
So i'm brewing a weizenbock recipe from a brewpub (scaled down to 5gal) this weekend, and the projected OG is 1.081. I've never used dry yeast before, but this is the yeast that the brewpub uses, so my question is, do I just re hydrate before pitching, or do I make a starter since its a high OG? (even though i believe youre not supposed to use starters for dry yeast?)
Anything helps
So i'm brewing a weizenbock recipe from a brewpub (scaled down to 5gal) this weekend, and the projected OG is 1.081. I've never used dry yeast before, but this is the yeast that the brewpub uses, so my question is, do I just re hydrate before pitching, or do I make a starter since its a high OG? (even though i believe youre not supposed to use starters for dry yeast?)
Anything helps