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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Dry yeast to make a starter?
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Old 01-27-2013, 09:22 PM   #21
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Originally Posted by jakeperks View Post

At the end of the day it's just a numbers game, i.e. how many of the cells make it vs. the ones that don't. For my small 3gal batches, a new pack containing sufficient viable cells to inoculate 5gal even with a 60% failure rate will work.
I'm sure, the same way that for a 2 or 3 gallon batch liquid yeasts often don't need a starter. But that only proves the point that they don't know the pitching rate you need.


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Old 02-05-2013, 11:23 PM   #22
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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?
I make starters for Big Beers.. and i dont use dry yeast for them
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Old 02-05-2013, 11:24 PM   #23
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^^^I agree with this. I recently rehydrated some dry yeast...It took me 60 seconds and some warm water. I allowed it to sit for 15 minutes before pitching. It worked very well, and for the relative time investment, why wouldn't you do it?
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