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Old 12-07-2012, 02:45 PM   #1
Enoch52
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Default Yeast Starter with Dry Yeast?

I read in this thread that pitching a starter with dry yeast is a bad idea:

http://www.homebrewtalk.com/f36/brow...65/index2.html

Does anyone have any info on this? I did this with my 2nd brew (NB's Irish Red starter kit; about done bottle-conditioning). I'm about to start my 3rd, and I was about to make a starter with DanStar Nottingham Ale Yeast--but I'll make a trip to the LHBS if that's a better idea.

Actually, if making a starter for dry yeast is a bad idea (and I'm going to be making a store run anyway), what yeast would you all recommend for a Southern English Brown Ale? I'm going for an oatmeal cookie-type flavor.


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Old 12-07-2012, 02:48 PM   #2
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I'm the one who made that thread so I'll subscribe to this one! I had to make a starter for my 11 gallon batch because I only had 1 packet of S-04 yeast on hand. The starter worked well and produced over 1 cup of thick white yeast layer in the bottom of the 2L starter. Maybe I stressed the yeast? They took off in the beer within 12 hours!


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Old 12-07-2012, 02:48 PM   #3
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if you have the notty dry ( not repitching from a slurry) then just sprinkle it on top of the wort. No need to make a starter. If you are washing and saving the notty then yes do a starter.
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Old 12-07-2012, 02:49 PM   #4
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Well is not that is a bad idea is just unncesary and it can cost you the same to make an starter than to buy an addiotional pack of yeast if needed, if the wort doesn´t have a very high OG you can pitch just one pack with no problems.
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Old 12-07-2012, 02:55 PM   #5
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Well, the recipe I'm using comes in at a higher OG than style according to BeerSmith (1.067 as opposed to 1.033-1.042), and it looks like a starter (or a second pack) will be necessary.
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Old 12-07-2012, 03:08 PM   #6
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I've done starters for old dry yeast packets before with great results. Fermentation took off in a few hours. I've also done it fresh 7g yeast packets to build up the number of yeast cells. That was a good one too. But I started using bigger yeas packets,as NB & midwest carry the larger 15g Cooper's ale yeast packets. The larger packets are fresher than the lil 7g ones that come with the cans.
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Old 12-07-2012, 03:12 PM   #7
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I use dry yeast for my 2.5 gallon batches. I've used sa-04 and sa-05 for all kinds of beer with various gravity's ranging from 1.050's all the way up to 1.080 with no starters. I've never had any issues with fermentation and I ferment at about 65-67 degrees. If I'm doing a 5 gallon batch, or more, I just use WL yeast and always use some sort of starter. After a lot of trial and error this works best for me.
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Old 12-07-2012, 03:16 PM   #8
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Well, the DanStar Nottingham is 11g. I made a starter with dry yeast for my second batch, and like you said it took off quickly, but I have only tasted it once (it's been in the bottle for about 4 weeks). It tasted a little green but without any horrible aftertaste.

How was the taste of the beer you made with a dry yeast starter? The thread I linked basically said it'll mess with the taste.
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Bottled: NB Irish Red; 1-gallon SMaSH IPA's: Citra, Cascade, Simcoe, Falconer's Flight and Mosaic; Bavarian Hefeweisen; Centennial Blonde; EdWort's apfelwein
Conditioning:
Primary: Mosaic IPA
On Deck: Cherry Melomel
Gone But Not Forgotten: Blue Schoon (Blue Moon clone)
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Old 12-07-2012, 03:31 PM   #9
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When the bottles were ready & fridged a week or two,they tasted good. No weird flavors or aromas. It didn't mess with the taste at all,imo.
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Old 12-07-2012, 03:37 PM   #10
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Good, I like making starters. It makes me feel like an alchemist with my flask and stir plate.


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Bottled: NB Irish Red; 1-gallon SMaSH IPA's: Citra, Cascade, Simcoe, Falconer's Flight and Mosaic; Bavarian Hefeweisen; Centennial Blonde; EdWort's apfelwein
Conditioning:
Primary: Mosaic IPA
On Deck: Cherry Melomel
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