isutmase
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I'm sure this has been talked about before, but I've got a buddy who's been brewing for a long time, he got me into it. His theory on yeast starters is that you really only need a yeast starter if your OG is more than 1.050. If it's less than 1.050, he says just pitch the liquid or dry yeast directly into you fermenter.
so is there a "magic" OG threshold where you can directly pitch yeast from the packet without needing a starter? I know there are tons of variables with this question: dry, liquid, strand, temperature fermentation, O2 in mash, etc.
I just wanted to get a few other experienced brewers take on direct pitching from yeast packets correlating to OG levels. I've only done 2 batches so far, both came out clean, both were under or at 1.050, both were direct pitched from packet, one was liquid yeast (1275), other was dry(us-05).
Excited to hear your thoughts...
Trey
so is there a "magic" OG threshold where you can directly pitch yeast from the packet without needing a starter? I know there are tons of variables with this question: dry, liquid, strand, temperature fermentation, O2 in mash, etc.
I just wanted to get a few other experienced brewers take on direct pitching from yeast packets correlating to OG levels. I've only done 2 batches so far, both came out clean, both were under or at 1.050, both were direct pitched from packet, one was liquid yeast (1275), other was dry(us-05).
Excited to hear your thoughts...
Trey