Im going to be trying out some dry yeast for the first time and I always make a starter and was wondering if I still had to rehydrate the yeast before I mix it in the slurry or I could just sprinkle it on lol. I use a stir plate.
If you're making a standard gravity ale at 5 gallons or more, the amount of yeast that comes in a single packet is not equal to the recommended yeast / ml of beer that pro's use.
That said, you will still make beer. It will have more of the flavors associated with yeast reproduction. Sometimes this is desired, other times it is not. I usually just make an appropriately sized starter using one of the many yeast calcs out there.
If you're making a standard gravity ale at 5 gallons or more, the amount of yeast that comes in a single packet is not equal to the recommended yeast / ml of beer that pro's use.
That said, you will still make beer. It will have more of the flavors associated with yeast reproduction. Sometimes this is desired, other times it is not. I usually just make an appropriately sized starter using one of the many yeast calcs out there.
OP is using dry yeast, not liquid yeast. An 11.5 gram pack of dry yeast is more than adequate for a 1.060 brew if rehydrated.
You also lose anywhere between 2-4% per month for yeast stored at the perfect temperature. You only get this if you're using it before it's been shipped or handled in anyway.
When stored at refrigerator temps, dry yeast loses about 4% of it's viability per year (I believe that comes from Dr. Cone at Danstar).
Both Mr. Malty and Fermentitis disagree with this statement.
my next task is to learn how to wash yeast
narl79 said:Im going to be trying out some dry yeast for the first time and I always make a starter and was wondering if I still had to rehydrate the yeast before I mix it in the slurry or I could just sprinkle it on lol. I use a stir plate.
I rehydrate dry yeast,usually US-05 in 70-80F water. I use 400mL in my flask.
Sprinkle the yeast on top of the water,wait 15 minutes. Then stir it in with a sanitized skewer & cover. Let sit 30 minutes while chilling wort. After straining wort into fermenter & stiriing in top off water,stir & pitch rehydrated yeast. Works real well & attenuates properly. So far,up to OG1.074.
Boil a cup of water and let it cool to room temp. then put the dry yeast in there an hour or 2 before you put it in your wort.
Something with a lid you can cover the top, but don't seal because the pressure will build up inside.
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