Dry yeast to make a starter? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Dry yeast to make a starter?

Reply
 
Thread Tools
Old 01-27-2013, 02:50 AM   #1
arborman
 
arborman's Avatar
Recipes 
 
Jan 2013
Posts: 440
Liked 35 Times on 25 Posts



I bought a yeast starter kit yesterday from my LHBS, and they sold me some us-05 and danstar dry yeast and said it was fine to use as a starter. Is this good advice?

 
Reply With Quote
Old 01-27-2013, 03:14 AM   #2
ColoHox
Compulsive Hand Washer
HBT_SUPPORTER.png
 
ColoHox's Avatar
Recipes 
 
Oct 2011
Fort Collins, CO
Posts: 1,882
Liked 411 Times on 291 Posts


People don't always make starters with dry yeast. But give any yeast the right conditions and you can grow as much as you want. There are usually more cells in dry yeast compared to the sometimes low viability of liquid yeast.
__________________
Bacteria are the only culture some people have.

 
Reply With Quote
Old 01-27-2013, 03:23 AM   #3
CityOChampBrew
Recipes 
 
Feb 2012
Pittsburgh, Pa
Posts: 654
Liked 59 Times on 49 Posts


Just rehydrate it, no starter necessary
__________________
Primary: cabernet sauvignon, El dorado pale
Seconday: Golding abbey, Flanders Red, Cocoa IPA, S.C.A. IPA
Bottled: Golding kolsch, Raspberry Mead, Berlinner Weisse, Caliente Pale ale, Amarillo/Citra wheat
Kegged empty

 
Reply With Quote
Old 01-27-2013, 04:09 AM   #4
AWNbrewer
Recipes 
 
Jul 2011
Pratt, Kansas
Posts: 65
Liked 2 Times on 1 Posts


I read somewhere that most dry yeast companies accomidate to the fact that the yeast is probably going to just be sprinkled into the wort as is so they put more in the package. I do not have the link where I read that, with that being said. Just RAHAHB do what the package of yeast says. If it says sprinkle into wort, then sprinkle into wort, if it says to rehydrate in water at 105 degrees for 15 minutes then do just that. IF you hungry for a more involved method, build a stir plate (its a TON cheaper tha purchasing one) and make a starter using liquid yeast. I have made 1 starter using liquid yeast and a stir plate. OMG The lag time wasnt really long enough to be called lag time. Im talking less than 6 hours it was booming!!!! My flask broke and I have not been able to make starters so I have just been folowing directions on the packages but I just purchased a flask and now startes are goin to happen again!
__________________
In Primary: Nothing :(
In secondary: Nothing :(
Bottled : Irish Red ale

 
Reply With Quote
Old 01-27-2013, 04:13 AM   #5
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,443
Liked 3446 Times on 2463 Posts


Quote:
Originally Posted by AWNbrewer View Post
I read somewhere that most dry yeast companies accomidate to the fact that the yeast is probably going to just be sprinkled into the wort as is so they put more in the package. I do not have the link where I read that, with that being said. Just RAHAHB do what the package of yeast says. If it says sprinkle into wort, then sprinkle into wort, if it says to rehydrate in water at 105 degrees for 15 minutes then do just that. IF you hungry for a more involved method, build a stir plate (its a TON cheaper tha purchasing one) and make a starter using liquid yeast. I have made 1 starter using liquid yeast and a stir plate. OMG The lag time wasnt really long enough to be called lag time. Im talking less than 6 hours it was booming!!!! My flask broke and I have not been able to make starters so I have just been folowing directions on the packages but I just purchased a flask and now startes are goin to happen again!
From what I understand, dry yeast should always be rehydrated, or you end up with half the pitch you should have.

When pitching rehydrated dry yeast, starters aren't usually necessary unless you're pitching a big beer. And in that case, it's often cheaper just to use two packs.

That said, I don't know of a reason why you CAN'T make a dry yeast starter, but it's so cheap that it's not really worth it.
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Old 01-27-2013, 04:17 AM   #6
grimzella
Recipes 
 
Jan 2012
washington, pa
Posts: 310
Liked 22 Times on 19 Posts


i dunno about half as much...? ..!

 
Reply With Quote
Old 01-27-2013, 04:20 AM   #7
Qhrumphf
Stay Rude, Stay Rebel, Stay SHARP
HBT_LIFETIMESUPPORTER.png
 
Qhrumphf's Avatar
Recipes 
 
Apr 2011
Arlington (DC), VA
Posts: 13,443
Liked 3446 Times on 2463 Posts


Quote:
Originally Posted by grimzella View Post
i dunno about half as much...? ..!
At least according to the JZ/Chris White "Yeast" book, pitching unhydrated dry yeast will kill approximately half of the pitch.
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
Reply With Quote
Old 01-27-2013, 04:23 AM   #8
grimzella
Recipes 
 
Jan 2012
washington, pa
Posts: 310
Liked 22 Times on 19 Posts


that seems a bit much, maybe thats why so much is in the packet then.. but i know many who just sprinkle with great\fast starts.

 
Reply With Quote
Old 01-27-2013, 03:41 PM   #9
befus
HBT_SUPPORTER.png
 
befus's Avatar
Recipes 
 
Feb 2012
Rogers, Arkansas
Posts: 584
Liked 16 Times on 15 Posts


Quote:
Originally Posted by Qhrumphf View Post
At least according to the JZ/Chris White "Yeast" book, pitching unhydrated dry yeast will kill approximately half of the pitch.
Well, I just pitch it on the top of the wort myself. Read EdWorts Haus Ale thread and see how he uses it in one of the most (if not the most brewed) recipe on site. YMMV, but with dry yeast I just toss it in. I do rehydrate when making bread though
__________________
Award winning:
Northern Brown Ale


"Guess I'll watch some TV, cuz it's nice to see people more messed up than me."

Primary:
Bottled: Wee Ain't Heavy (Wee Heavy);
Kegged: Brown Rhyno Old Ale (Rye Knot+ clone); Second Amendment Vanilla/Bourbon Porter; Pale Ale (a'la EdWort's Haus Pale);
On Deck: Northern Brown; Kolsch; Apricot wheat,

 
Reply With Quote
Old 01-27-2013, 05:23 PM   #10
Demus
Recipes 
 
Dec 2011
Orlando, FL
Posts: 1,246
Liked 160 Times on 131 Posts


Quote:
Originally Posted by grimzella
that seems a bit much, maybe thats why so much is in the packet then.. but i know many who just sprinkle with great\fast starts.
I'm sure sprinkling works in most brews because the required pitch rate is still enough even with only half of them surviving the pitch. Brew a bigger beer or have some other variables less than optimal, and you're asking for problems. Rehydrating is an easy, simple step that preserves more of the yeast in the packet, why fight it?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Do you know how to make a yeast starter? Then why not farm yeast and freeze it? BBL_Brewer Fermentation & Yeast 487 02-17-2015 02:25 AM
Should I make a yeast starter? TyGuy716 Beginners Beer Brewing Forum 12 01-10-2013 01:51 AM
Mocktoberfest (marzen)- should i make a yeast starter with harvested yeast? mhayden37 Fermentation & Yeast 12 02-22-2012 02:24 PM
Is this enough yeast to make a starter? franklinswheat Fermentation & Yeast 2 11-16-2011 04:22 PM
Attempting to make yeast starter from older yeast msa8967 Fermentation & Yeast 2 11-05-2011 02:48 AM


Forum Jump