My hydrometer, yeast, and DME won't arrive until about 28 hours before brew day. Should I bother to make 1000ml of starter? I've read that building 1000l could take several days. I figure I start the 1000l with as much yeast I was going to dry pitch anyway, I'd only be reaching improvement in fermentation. What do you think?
28 hours before brew day. Make a starter or pitch dry?1
- Thread starter cannman
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flars
Well-Known Member
Not sure what you are saying. Are you planning to make a starter with liquid yeast or dry yeast? Do you have a stir plate or are you using the shake and swirl method for the starter?
What yeast or yeasts will you have? What is the volume and estimated OG of the beer you are planning?
What yeast or yeasts will you have? What is the volume and estimated OG of the beer you are planning?
Yes, I have several dry packs of Coopers yeast that I want to use this coming brew day and was considering making a wet starter to increase the number of yeast cells at pitch. Yes, I would be using a stir plate. My estimated OG is 1.071. Recipe FG is 1.020.
My concern is that 28 hours may not be enough time to create an effective starter...
helibrewer
Well-Known Member
How many grams of dry yeast do you have? Given at least 11g you will be fine just properly rehydrating then pitching.
Ideally you want about 15g for that SG and 5 gallons
Ideally you want about 15g for that SG and 5 gallons
flars
Well-Known Member
You would not need to make a starter with the dry yeast. Two 11 gram packs of rehydrated dry yeast will be more than sufficient for a healthy fermentation.
Just for information , this is the method I use to rehydrate dry yeast.
http://www.brewwithfermentis.com/tips-tricks/yeast-rehydration/
Don't use RO water or distilled water for the rehydration. The lack of minerals will cause osmotic pressure on the cell walls, weakening the cells. Best water is bottled spring water or your own well water, taken before going through a water softener, if you use a softener.
Just for information , this is the method I use to rehydrate dry yeast.
http://www.brewwithfermentis.com/tips-tricks/yeast-rehydration/
Don't use RO water or distilled water for the rehydration. The lack of minerals will cause osmotic pressure on the cell walls, weakening the cells. Best water is bottled spring water or your own well water, taken before going through a water softener, if you use a softener.
Beer smith wants 2 packs of dry yeasts, but only 1 yeast pack if a proper 1L starter is created.......
