Dried yeast were packaged at a specific stage in their life cycle to ensure they wake up with full energy reserves ready to multiply and eat sugar. By making a starter you get more yeast, but you may not pitch them at their optimum vitality.
BigFloyd has given the current best practice: rehydrate 2 packs and pitch.
Another thing to remember is that with dry yeast you do not need to aerate the wort.
Any recommendations on how to rehydrate the yeast?
Rehydrate using these steps ... The yeast slurry needs to be "attemperated" before you pitch it in the wort. That means you have to add small amounts of the cooler wort into the yeast slurry, stir and let it sit a few minutes. You'll probably have to do this a few times to get it to within 10*F of the wort temperature. Once it's within 10*F, pitch away...
It's an interesting idea, though I'm unsure as to why you would go through the trouble versus simply letting the rehydrated yeast cool to within 15f of pitching temp (which in many cases would be room temp, or slightly below.
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