Use Dry Yeast or make Starter? - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Use Dry Yeast or make Starter?

Reply
 
Thread Tools
Old 04-05-2011, 10:07 PM   #21
Psych
Recipes 
 
Mar 2011
Kelowna, BC
Posts: 780
Liked 37 Times on 34 Posts


That tips and tricks document is really good information, thanks for sharing!

Yeast, so far for me, has been a 'sprinkle on top and hope it works', which so far it has. But if I can make it work better, that's great!

 
Reply With Quote
Old 04-05-2011, 10:18 PM   #22
Demfer
Recipes 
 
Nov 2010
brighton, ma
Posts: 81
Liked 7 Times on 2 Posts


I always do a starter, I get much faster start and more optimal attenuation.

 
Reply With Quote
Old 04-06-2011, 12:26 AM   #23
ArcaneXor
Recipes 
 
Nov 2007
Posts: 4,572
Liked 117 Times on 104 Posts


Quote:
Originally Posted by Priemus View Post
Sorry for the "terrible advise"

But my understanding has always been that the amount of viable yeast in a dry back is MASSIVE compared to the amount available in a smackpack.
There are roughly 220 million cells, 86% of which are viable at packaging (on average) for dry yeast compared to 100 million cells with 99% viable at packaging. If you sprinkle on top, you are pitching roughly the equivalent of a tube of liquid yeast.

 
Reply With Quote
Old 04-06-2011, 12:58 AM   #24
cincybrewer
Recipes 
 
Nov 2010
Cincinnati, OH
Posts: 678
Liked 7 Times on 6 Posts


Quote:
Originally Posted by topend View Post
No. Rehydrating does not increase the number of yeast cells, it just lets the dehydrated cells take in water and "regain their composure" (for lack of a better term) so when they hit the wort they are rehydrated and ready to work their magic.

A starter actually grows more yeast cells. Liquid yeast vials/packets contain much fewer cells than a dry packet, and you therefore need to put that liquid yeast through a full growth and reproduction cycle so you can have an adequate number of viable cells at pitch time. This is especially true with high gravity beers. The starter wort allows the provided liquid yeast an opportunity to go through the growth and reproduction cycle in a short period of time, increasing the cell count significantly saving the cost of purchasing multiple vials/packs of liquid yeast.

Sent from my iPhone using HB Talk
Thank you, I didn't realize that. I'll have to look into rehydrating my yeast from now on.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Why not make a starter with dry yeast? DannyG Fermentation & Yeast 6 11-24-2010 10:34 PM
How can I make my yeast starter last? mcjake Fermentation & Yeast 3 07-14-2010 05:46 PM
How Little Yeast to Make a Starter? Bmorebrew Fermentation & Yeast 4 06-16-2010 03:05 AM
How to make a yeast starter blackheart Fermentation & Yeast 4 05-26-2010 05:29 AM
Can I Make a Starter With Dry Yeast? greeneyed Fermentation & Yeast 7 12-23-2009 08:46 PM


Forum Jump