Yeast starter with dry yeast? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast starter with dry yeast?

Thread Tools
Old 01-14-2013, 07:00 PM   #1
Jan 2013
Posts: 1,224
Liked 64 Times on 57 Posts

All of the videos I have watched making yeast starters have all used WYeast liquid smack packs or similiar liquid ones. I haven't seen one with a powder dry yeast. Is the process the same?

Reply With Quote
Old 01-14-2013, 07:05 PM   #2
HeadyKilowatt's Avatar
Jan 2012
Glendie (outside Fredericksburg), VA
Posts: 253
Liked 41 Times on 32 Posts

No need for a starter with dry yeast. Just rehydrate according to the instructions on the package if you want to (I normally don't even do that).
You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. -Frank Zappa

Reply With Quote
Old 01-14-2013, 07:07 PM   #3
Nov 2012
Posts: 3,622
Liked 674 Times on 567 Posts

The recommendation for dry yeast is no starter. There is ~200 billion yeast in an 11g dry sachet which should be good for most beers up to about 1.06x. If you do a higher gravity than that then the recommendation is to use two packets.

From my understanding, the manufacturers have built in A) twice the number of yeast in these than a liquid yeast, and B) glycogen reserves into the dry yeast balls. This means that you should have the proper size pitch amount of yeast cells and those yeast should have plenty of reserves to perform a healthy, vigorous fermentation. Putting dry yeast in a starter may only deplete their glycogen reserves and the starter would need to be very large to feed that kind of yeast population (think of a 5 gallon gallon starter here <-- that's your actual beer ).

Reply With Quote
Old 01-14-2013, 07:16 PM   #4
WoodlandBrew's Avatar
Oct 2012
Malden, MA
Posts: 2,191
Liked 247 Times on 201 Posts

When you hydrate the yeast I've found it's best to use a container with a large surface area. It seems that longer the yeast stay floating, the higher the viability. You should get 150-200 billion per 11g package if you follow the manufacturer's instructions.

See here for results of cell counts:
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

Reply With Quote
Old 01-14-2013, 07:26 PM   #5
Nov 2012
Ottawa, Ontario
Posts: 362
Liked 47 Times on 35 Posts

Interesting! I'm glad I read this before I foolishly assumed I should just use a starter for everything :|

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Repitching Yeast / Making a starter to multiply yeast. DarthHumulus Cider Forum 4 10-14-2012 09:00 PM
Mocktoberfest (marzen)- should i make a yeast starter with harvested yeast? mhayden37 Fermentation & Yeast 12 02-22-2012 02:24 PM
Yeast starter - should I pitch entire thing or just yeast sediment? cincybrewer Beginners Beer Brewing Forum 20 12-30-2011 10:31 PM
Making a yeast starter from washed yeast. What are some physical signs of success? msa8967 All Grain & Partial Mash Brewing 8 03-16-2011 11:19 AM
Making yeast starter from secondary yeast cake? Madvillain General Techniques 4 05-01-2010 02:54 AM

Forum Jump