ImperialStout
Well-Known Member
Just read in "Brewing Classic Styles" by Jamil Zainasheff and John J. Palmer page 285, bottom of page, NOT to make a yeast starter from dry yeast. Claim it is much cheaper to buy more yeast and hydrate. Surely not everyone who makes a yeast starter uses White Labs or Wyeast.
As for cost, Wyeast would have cost me $20 from Northern Brewer, $6 for yeast and $14 shipping.
Can anyone think of a reason NOT to make a starter from dry yeast? The goal is to increase cell count. How does liquid yeast work well for starters but it is better just to pitch re-hydrated dry yeast?
Will send the authors an email and see what John Palmer has to say in his book, "How to Brew."
As for cost, Wyeast would have cost me $20 from Northern Brewer, $6 for yeast and $14 shipping.
Can anyone think of a reason NOT to make a starter from dry yeast? The goal is to increase cell count. How does liquid yeast work well for starters but it is better just to pitch re-hydrated dry yeast?
Will send the authors an email and see what John Palmer has to say in his book, "How to Brew."