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Old 02-23-2008, 09:01 PM   #41
SuperiorBrew
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Quote:
Originally Posted by Pugilist
Yes according to Palmer (as we know an expert), it is actually detrimental to make a starter with dry yeast.
Exactly, you would end up the same if you just dumped some of the dry yeast in the trash and then hydrated per the manufacturers directions. Probably better off pitching it dry than making a starter with it



 
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Old 02-23-2008, 09:08 PM   #42
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Quote:
Originally Posted by timdsmith72
I guess I technically just hydrate them. I add the packet to some water with a little sugar in it and let it sit for a few hours until it gets some foam on top.
I didn't know whether to call this a mini starter or just hydrating...



 
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Old 02-23-2008, 09:14 PM   #43
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http://www.danstaryeast.com/rehyd.html

http://www.fermentis.com/FO/EN/06-Al...ections_hb.asp

 
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Old 02-23-2008, 10:12 PM   #44
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Quote:
Originally Posted by timdsmith72
I didn't know whether to call this a mini starter or just hydrating...
Ahh ok that you are supposed to do. Thought you were making an actual starter with it, was curious if it has been working if you did!

http://www.howtobrew.com/section1/chapter6-5.html

 
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Old 02-23-2008, 11:03 PM   #45
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A starter is mixing water with something fermentable, pitching the yeast and letting it ferment out before pitching into the main batch. Rehydrating is just that, mixing dry yeast in plain water between 80-100F. If you're adding sugar, you're technically "proofing" the yeast but you should only do that after the yeast has been fully hydrated for about 20 minutes. The sugar you add is really not doing any good and at worst it's about the same as dry pitching.
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Old 02-23-2008, 11:19 PM   #46
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Quote:
Originally Posted by Pugilist
Ahh ok that you are supposed to do. Thought you were making an actual starter with it, was curious if it has been working if you did!

http://www.howtobrew.com/section1/chapter6-5.html
Yep, it's been working great! I've made about 15 batches like that.
I've also made about 10 or 15 batches with White Labs liquid yeast with no starter and that has worked great so far also. Cooking a batch today actually.
Franziskaner Hefe Weissen.



 
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