thehaze
Well-Known Member
By redydrating you are not growing the yeast cell count. You are simply preparing the yeast to be ready for fermentation.
I have made starters with dry yeast. It worked fine. It's just a lot easier to buy enough to pitch without that extra messin' about.
This
Starters aren’t free, aren’t without risk of contamination, and aren’t convenient. They are a necessary evil when working with liquid yeast due to the low cell count in liquid yeast packages compounded by the very high rate of viability loss of liquid yeast. Dry yeast is shelf stable for at least a couple years if kept refrigerated and relatively cheap. Just buy a bunch when you see a good price and use what you need.
Normally about 70 degrees after cooling wort. I tried putting fermentation bucket in fermenter once and cooled down to 67 or so before pitching had a very long lag then toTo those who have been successfully dry pitching: Fermentis instructs to pitch into wort over 68F if dry pitching, which is a big part of the reason I've been rehydrating - I generally pitch at about 64F. Have you been pitching into warm (above 68F) or cool wort.
To those who have been successfully dry pitching: Fermentis instructs to pitch into wort over 68F if dry pitching, which is a big part of the reason I've been rehydrating - I generally pitch at about 64F. Have you been pitching into warm (above 68F) or cool wort.
In effect, you are making a one gallon starter, but drinking the liquid. [emoji2] The slurry alone ought to be plenty for a five gallon batch.
So does that mean if you put a full packet in a 5 gallon batch and saved the slurry you could divide it and use it for 5 more 5 gallon batches?
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