dmaxweb
Well-Known Member
Can rehydrated dry yeast be used to make a large starter?
https://fermentis.com/en/product/safale-us-05/② With prior rehydration:
Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
Can rehydrated dry yeast be used to make a large starter?
This what I was referring to. Rehydrating in about 4oz sterile water an after the recommend 30 min wait, pitch it into a 3.5l starter and let it ferment out to produce enough slurry to harvest before pitching in 11 gallon wort.Apparently, a single sachet can be used to make a starter that would be the same pitch
Yeah, just increase the cell count till you have what you want. Although dry yeast has all the nutrients and stuff they need to do their business right away if direct pitched.This what I was referring to. Rehydrating in about 4oz sterile water an after the recommend 30 min wait, pitch it into a 3.5l starter and let it ferment out to produce enough slurry to harvest before pitching in 11 gallon wort.
In this situation, some brewers will make a starter using dry yeast and others will use twice as much dry yeast.[...] pitching in 11 gallon wort.
Data from Fermentis showed they got slightly better results when adding the yeast directly to wort than they did when rehydrating with water. Yeah, I know that goes against common brewing wisdom. They generally recommend to do whatever fits your brewing system. For many commercial breweries it is easier to inject a slurry of rehydrated yeast into the fermenter, where homebrewers can just sprinkle in the yeast.This what I was referring to. Rehydrating in about 4oz sterile water an after the recommend 30 min wait, pitch it into a 3.5l starter and let it ferment out to produce enough slurry to harvest before pitching in 11 gallon wort.
why start with dry yeast [...] might as well go with liquid yeast
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