i added 1/2tsp of DAP to 2 litres of a yeast starter.

[fredthecat]

im well out of it this morning and just thought i'd wing it making a yeast starter, which i haven't done in ages.

added 1tsp DAP to it at first. thats at least 10 times more than a normal DAP addition. realized what i did after i put it in the yeast starter jar. dumped out half and added just water. waiting for it to cool down before adding dry yeast.


will this screw things up?

im going ahead with this anyway, so i'll try to report what happened.

 

[stansoid]

It will likely be fine.

Whatever the yeast does not use will just settle out. Perhaps just adjust any DAP additions to your actual fermentation accordingly. Assume it didn't consume it all.

Good luck!

 

[fredthecat]

not sure what the issue was, but i did not have yeast consume sugar and produce CO2 or lower the gravity. in short the yeast died for some reason. i need to reiterate i accidentally used probably about 15 times as much DAP as i should have. anyway... time for a new yeast starter, what a bummer

 

[rossi46]

Not sure the problem, but you really only need to rehydrate dry yeast.

 

[RM-MN]

It's not recommended to make a starter from dry yeast. Just rehydrate it. Making a starter from dry yeast will deplete the reserves built into it and may get you fewer cells than just rehydrating does.

DAP is essential if you are making wine or mead as those are missing the nutrients that the yeast need. It doesn't help with beer because the wort contains all the nutrients the yeast need.

 

[lump42]

not sure what the issue was, but i did not have yeast consume sugar and produce CO2 or lower the gravity. in short the yeast died for some reason. i need to reiterate i accidentally used probably about 15 times as much DAP as i should have. anyway... time for a new yeast starter, what a bummer

Most nutrients are in a salt form in order to get them in a stable dry form. It may be that the osmotic pressure was too high from the extra salts of DAP.

 

[fredthecat]

Not sure the problem, but you really only need to rehydrate dry yeast.

It's not recommended to make a starter from dry yeast. Just rehydrate it. Making a starter from dry yeast will deplete the reserves built into it and may get you fewer cells than just rehydrating does.

DAP is essential if you are making wine or mead as those are missing the nutrients that the yeast need. It doesn't help with beer because the wort contains all the nutrients the yeast need.

huh? i think youre missing the point here.

youre also assuming i am using a full pack of yeast, which i am not. im using nearly expired yeast and trying to get a 2 litre starter going adequately.

 

[lump42]

huh? i think youre missing the point here.

youre also assuming i am using a full pack of yeast, which i am not. im using nearly expired yeast and trying to get a 2 litre starter going adequately.

You should try to refrain from using condescending wording to those that are trying to give advice to the situation as initially stated. They are assuming you are using a full sachet of yeast that is within the manufacturers product life, because that is normal. If you are asking for advice for things outside of normal, you will get more useful responses if you state those upfront.

What rossi46 and RM-MN have stated is true, you don't normally need to make a starter with dry yeast. It is better to just rehydrate it. I think what you described here in the last post sounds like a rescue mission and less of a starter.

 

[Nebraskan]

Here is the thing with DAP (DiAmmonium Phosphate) It is toxic to yeast in all but minute doses. When we hydrate wine yeasts at the winery, the only thing we use, if not 100 deg water is Go Ferm, a special made yeast hydration nutrient. Lots of vitamins and amino acids that will allow the yeast to come back to life, but little nitrogen. We are warned from Scott Labs not to add normal yeast nutrient, and DAP to hydration water as they yeasts are sensitive to too much.

Take a small dab of yeast, add it to a roughly 10 % maltose or glucose solution, keep it around 65 to 70 deg and wait. Yeast will bud (double in number) about every 80 minutes or so. Daughter cells will need to grow a bit before they begin budding. So basically within 4-6 hours your original cell count will have increased exponentially, and will build up to a nice population to add.