Evan!
Well-Known Member
I just had a thought: normally, brewing takes me 6 hours because of my useless kitchen range. But now that I have a turkey fryer burner, I can do it in much less time than that. I haven't used dry yeast in awhile, but I do have some Safeale t-58 in my fridge for emergencies. If I were to go home this afternoon and brew a robust smoked porter, I wouldn't want to pitch any liquid, because I haven't made a starter. But I've come to realize that yeast profile is much less discernible in smoky, malty, dark beers like stouts and porters...so I wouldn't feel bad about using the t-58 on the porter. Anyway, let's say I did this...is it good to make a starter with dry yeast? I never have before, and they've always turned out well. I've also heard that it might do more harm than good...so perhaps I should just rehydrate before pitching?
Thoughts?
Thoughts?