Originally Posted by ziggy3984
I've got a few questions about yeast.
If you guys could help me out, t'would be greatly appreciated.
1. Under pitching: I started an Irish Stout 4 days ago ( Cooper's Stout LME & Laaglander Dark DME). I was supplied with 7 grams dried yeast with the kit.
Is this really enough yeast? Should I worry about under pitching?
2. Using different strains of yeast in a single batch:
I haven't done this. Just curious to know if it is a problem.
3. Starters: What are the best ways to start your yeast? and Does it vary from dried to liquid?
What are some tried and true methods?
I think that's all....maybe.
I've ready Papazian's book and Palmer's online version. I have not found much info regarding these subjects. (Some but it is rather vague).
Thank you in advance
1. It maybe a slight underpitch, but it should be fine. http://www.mrmalty.com/calc/calc.html
2. One strain will win out over the other one, so it's kind of useless.
3. Generally, you only need starters for liquid. With your dry yeast, you'll just rehydrate it in some water, then pitch that into your wort.