No. I don't know which experiment you saw, but most studies I have seen show that a lower gravity starter is better for the yeast.
There's no real problem with doing a starter with dried yeast, just not much of a reason why one would be necessary. It's not exactly a mistake.
Hi, my first post, I'm a novice & am slowly absorbing all this great info... & still making mistakes!
One annoying thing: I heard about yeast starters somewhere so I looked at about a dozen youtube videos for beginners on how to do it. Not one of them said not to do a starter with dry yeast. Not one! Geez.
Well, I thought I was being clever & did one, it's sitting there waiting to be pitched tomorrow. No big deal, just a gripe - you live & learn; no more youtube for me.
There's no real problem with doing a starter with dried yeast, just not much of a reason why one would be necessary. It's not exactly a mistake.
According to research documented in the book "Yeast" (White/Zainasheff), making a starter with dry yeast depletes it of the reserves that were built into it to enable it to attack a full batch directly, such that when you finally pitch the starter into the wort, the yeast is largely already spent. They concluded that it is, in fact, a "mistake" to make a starter with dry yeast, and results in lower quality beer.
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