- Joined
- Dec 19, 2015
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I love telling stories on myself. So... I made a Cream Ale, and I forgot to throw in the Whirlfloc. Partly because of that, and partly from the recipe I think, it was SUUUper cloudy. So I got me some gelatin, and according to standard practice, dissolved the yeast and tossed it in, having first chilled the carboy from room temp. down to 40°F. Then I realized, oh whoops, I bet I just punched out the yeast. So just to be sure my bottles go "pfft" I'm going to add some dry yeast along with priming sugar to the bottling bucket. My question is, how much to add? The guy at my LHBS said I should consider making a starter, and that really seems like overkill. Surfing around different threads, I've seen evidence of folks only using a few ounces.
So whaddya think. Should I:
1. rehydrate just a few ounces of dry yeast,
2. rehydrate the whole 12 oz packet, or
3. make a small (1 L ?) starter for the yeast?
So whaddya think. Should I:
1. rehydrate just a few ounces of dry yeast,
2. rehydrate the whole 12 oz packet, or
3. make a small (1 L ?) starter for the yeast?