Originally Posted by FlyGuy
Cold pitching is still a controversial topic, but you sure don't hear many people complaining about it. That suggests to me that it is probably working.
Just curious why you bothered with a starter for dry yeast? Unless it was a high gravity ale (i.e., above 1.080), you probably didn't need to do it with US-56. The cell count in those packages is already very high. In fact, making a starter with them can sometimes do more harm than good.
Regardless, I am sure it will ferment out really well. Just curious about the extra (unnecessary?) step.
I knew ahead of time I would be pitching into cold wort. My OG was 1.047.
Yes, 1 packet hydrated would probably have worked.
I had been hydrating 1 packet in tap water with some yeast nutrient (2 hours before pitching), and had great starts. I boil water with nutrient, cool down, add yeast and spin for 2 hours).
The ferment is very steady. Usually, if I pitch into 65 F wort, in 36 hours I am bubbling 3-4x per second. I'm about half that now, assuming the temperature is throttling back the yeast.
Wish I were independently wealthy - would love to go to the Seibel Institute (Chicago first, need to learn a little German).