bernerbrau
Well-Known Member
Got all my ingredients for Emperor's Bane Imperial India Pale Ale; tonight I wash the equipment for my brew day tomorrow morning.
I have two packets of US-05 dry yeast for the fermentation. Now, typically I make a yeast starter in a sanitized mason jar with a bit of the DME I have set aside, which I then pitch after chilling and pouring the wort into the fermenter. I do this because while I was researching my first batch ever, one of the websites I viewed recommended it over pitching dry so I incorporated it into my brew routine; the beer turned out well, so I haven't changed it.
Now, the Safale packets instruct you to sprinkle the yeast directly into the wort. Because of this, I'm wondering, is there any serious advantage to a yeast starter? Will I see any detrimental effects to fermentation if I just pitch the dry yeast directly?
Unless someone gives me a good reason to stick to the starter in the next 20 hours, I'm planning on going ahead without the starter this time, in particular because I always feel like it's a sanitation compromise using tap water and unboiled DME, and the sanitized tablespoon always gets so much DME stuck to it that I just have to throw out.
What do you think? Yeast starter or no?
I have two packets of US-05 dry yeast for the fermentation. Now, typically I make a yeast starter in a sanitized mason jar with a bit of the DME I have set aside, which I then pitch after chilling and pouring the wort into the fermenter. I do this because while I was researching my first batch ever, one of the websites I viewed recommended it over pitching dry so I incorporated it into my brew routine; the beer turned out well, so I haven't changed it.
Now, the Safale packets instruct you to sprinkle the yeast directly into the wort. Because of this, I'm wondering, is there any serious advantage to a yeast starter? Will I see any detrimental effects to fermentation if I just pitch the dry yeast directly?
Unless someone gives me a good reason to stick to the starter in the next 20 hours, I'm planning on going ahead without the starter this time, in particular because I always feel like it's a sanitation compromise using tap water and unboiled DME, and the sanitized tablespoon always gets so much DME stuck to it that I just have to throw out.
What do you think? Yeast starter or no?