Dry Yeast Starter

[hammer one]

Dose any one make a starter when using dry yeast? I've only used dry once way back when I first started brewing with an extract recipe. My LHBS was out of what I wanted so I subed out dry.

 

[BrewinJack]

(shurrgs) I dont, i just pinch in... crude i know but i have yet to have problems with just adding the dry yeast stright to the fermenter

 

[Beerrific]

No, you should change the amount of dry yeast you use in order to pitch the correct amount of yeast.

You can use this to determine the correct amount of dry yeast to pitch: Mr Malty Pitching Rate Calculator.

In fact, a starter will only hurt the dry yeast. The have been dried "frozen" in a state of high glycogen reserves and ready for wort. A starter will only deplete these reserves.

 

[hammer one]

The thing is this beer I'm going to brew is going to be pretty big around 8% I hope. I just wanted to give the yeast a leg up so to speak.

 

[hammer one]

Thanks that calculator is now in my favorates.....problem solved

 

[fratermus]

JZ says hydrating in tapwater appears to be the best way to get max viability out of dry yeast.

 

[Beerrific]

JZ says hydrating in tapwater appears to be the best way to get max viability out of dry yeast.

Good point. The pitching rate calculator also assumes that you are re-hydrating.

He talks about pitching and re-hydrating dry yeast here: Proper Yeast Pitching Rates.