Starter using dry yeast??

[moski]

Dude some people do a dry starter to try and skip a long lag phase and kick off fermentation fast. For most brews one properly hydrated pack is enough, all other variables taken care of. Of I'm over 1.060 I do a starter, 2l up to a gallon, esp for really high gravity wort. I am then confident I have enough cells to begin fermentation, growth phase done. I use filtered or spring water, fermaid, nutrients, stir plate, and aeration to maximize growth and the yeast are pitched at high activity.

I already have the stir plate, DME and stuff one hand from culturing yeast from bottles. Cost is negligible, time is insignificant as cumulatively it's less than 20min and saves $3-4.50 over "just toss in another yeast pack" per brew. For me it's cheap insurance. I've never had a stuck fermentation, lag start, funky or unintended flavors or odors. Just fast clean brews right on profile doing my job with the rest of the process.

 

[Gavin C]

Clearly some do make starters with dry yeast. My argument is not that no one does this. My argument is that for the OP's question i have yet to see/read any cogent argument for doing one.

Again it's the simplicity of a second pack if indicated for a lager or very high ABV or very large batch over making an enormous starter as would be needed to get any theoretical benefit with a dry yeast.

Cost of DME for a gallon starter with which a good growth rate could be had, time and energy spent to make it or cost of second pack of yeast.

By all means, folks will do what they prefer as with any hobby.

Based on the numbers of cells involved, the starter sizes needed, the shelf stability of a dry yeast, the cost of the product and the lack of any benefit over that more easily obtained with a second pack, the argument for making a starter with dry yeast simply does not present itself.

This is a discussion topic. Not rules etched in stone that no one may disobey. Just because a process is done doesn't make it a reason for doing it. Circular reasoning at it's finest.

 

[TheMadKing]

Yep 100% agree. You need a 3L - 4L starter to actually get cell growth from dry yeast. At that point, I think it's easier to just buy another packet instead of DME + time.

 

[podz]

I know this may sound like a stupid question but can/has anyone made a started using dried yeast? I will be doing a simple ale recipe but I have not been getting a very vigorous fermentation so am thinking about trying a starter to ramp it up a bit. I don't order wyeast here in Texas on summer months due to transport temps. Has anyone ever done this? If so what's the best procedure?

A few weeks back, I made a 5-gallon starter with apple juice, sugar and a pack of dried yeast that I did not rehydrate in advance. After 3 days, I split a little more than a gallon into each of four 5-gallon fermenters, added more sugar and apple juice.

I have used this same process about 20 times and it just travels like a rocket.

 

[TheMadKing]

A few weeks back, I made a 5-gallon starter with apple juice, sugar and a pack of dried yeast that I did not rehydrate in advance. After 3 days, I split a little more than a gallon into each of four 5-gallon fermenters, added more sugar and apple juice.

I have used this same process about 20 times and it just travels like a rocket.

What kind of beer were you making that was complimented by that much apple juice? Or a cider maybe?