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Old 06-01-2011, 05:06 PM   #1
MattyIceGfunk
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Default Never Started My Yeast

Anyone else never use a yeast starter? I am on my 4th batch and I have not used a starter and don't really plan to. I have used dry yeast and smack packs and have never had a problem. Anyone else that doesn't use a starter and if not ever have a problem?
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Old 06-01-2011, 05:10 PM   #2
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I never use a starter for dry yeast, only rehydrate. For liquid yeasts I went for years with no starter and had great results. After using starters though I find that my fermentation starts earlier and is much more aggressive (stopped using air locks in favor of a blow-off tube). Plus, my FG is usually a couple of points lower using a starter. You'll still make good beer without though.
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Old 06-01-2011, 05:11 PM   #3
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I've done 5 batches and also never done a starter. Really wish I had on one of them, though: I'm dealing with a possible stuck fermentation. That was a 1.086 OG beer, though; for the average gravity ones it's always fermented out fine.

Another aspect of this is that even if you get a good healthy fermentation without a starter, I guess there's some thought that underpitching can result in "stressed" yeast and the development of off-flavors as a result. I don't have nearly the experience to give any thoughts on this, I'm just sharing what I've heard.
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Old 06-01-2011, 05:15 PM   #4
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FWIW (AFAIK):
Batches under ~1.060: rehydrated dry or straight pitched liquid yeast should be fine.
Batches over 1.060: if you don't make a starter, it'll probably get stuck and you'll probably have issues.
YMMV. STFU.
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Old 06-01-2011, 05:16 PM   #5
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Quote:
Originally Posted by Jakemo View Post
FWIW (AFAIK):
Batches under ~1.060: rehydrated dry or straight pitched liquid yeast should be fine.
Batches over 1.060: if you don't make a starter, it'll probably get stuck and you'll probably have issues.
YMMV. STFU.
My veeeerrrrry limited experience matches this perfectly. FWIW/YMMV/IANAL/etc...
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Old 06-01-2011, 05:17 PM   #6
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Rehydrate?

I just sprinkle my yeast on top and am rocking the airlock the next morning. 1.056 is my average OG.
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Old 06-01-2011, 05:19 PM   #7
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I'm fairly certain it's a combination of osmotic pressures and cell count requirements that make it so.
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Old 06-01-2011, 06:03 PM   #8
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I just brewed my 400th batch. I never make starters for dry yeast. I always make a starter for any beer over 1.040 for liquid yeast. My experience of 400 batches is that every batch I make a starter for turns out better than any batch I don't.
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Old 06-01-2011, 06:04 PM   #9
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Quote:
Originally Posted by BendBrewer View Post
Rehydrate?

I just sprinkle my yeast on top and am rocking the airlock the next morning. 1.056 is my average OG.
That's worked for me in the past too. However I just listened to a yeast episode of Brew Strong where Jamil indicated that you lose a lot of dry yeast when you pitch directly to the wort. I've never had an issue but I don't use a lot of dry yeast either.
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Old 06-01-2011, 06:09 PM   #10
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Quote:
Originally Posted by jerryalan View Post
That's worked for me in the past too. However I just listened to a yeast episode of Brew Strong where Jamil indicated that you lose a lot of dry yeast when you pitch directly to the wort. I've never had an issue but I don't use a lot of dry yeast either.
When I sprinkle it on top of this, I think the re-hydration takes care of itself.



Who in the hell is Jamil?
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