Ye Olde Yeast Starters

[vhampyre]

So...as a converted wine maker, who's had to toss batches before, my beer making adventures have always used yeast starters. However, the recommendation seems to be around here to pitch dry yeast into the cooled wort, and its a "waste of time" to bother with yeast starters.

I gave it a try this weekend on two batches. The Apfelwein took off no problem, and is happily blooping away in the airlock (Montrachet yeast), but I have a batch of AG stout sitting there petulantly holding it's SG at 1.053 with no activity at 67F after 3 days (Nottingham Ale Yeast, pitched at 65F).

I'm not concerned about contamination at this point, as I've learned long ago the hard way that sanitation is king in brewing. It's no fun dumping five gallon batches.

So, that'll probably be the last go round with direct pitch for me, and I'm back to making starters for everything.

Setting that aside, I've obviously got to re-pitch the yeast to get a move on, which puts me in an internal debate that I just don't have the answer to- pitch it dry, or make a starter for the second go round?

Personally, I'm leaning towards making a starter tomorrow PM and giving it 24 hours before repitching. Thoughts?

 

[djinn88]

I gave it a try this weekend on two batches. The Apfelwein took off no problem, and is happily blooping away in the airlock (Montrachet yeast), but I have a batch of AG stout sitting there petulantly holding it's SG at 1.053 with no activity at 67F after 3 days (Nottingham Ale Yeast, pitched at 65F).

I think maybe you should agitate the stout before the re-pitching option. I'm a noob at brewing, but I think after 3 days it just might need more time OR a little warmer temp (maybe?)

 

[yodalegomaster]

nottingham, had a couple of bad batches of yeast, could that be your problem, see their web site for the batch numbers.

 

[Six_O_Turbo]

I would recommend just hydrating dry yeast in warm water for 15 minutes or a half hour before pitching rather than making a starter. There are plenty of yeast cells in an 11g package of dry yeast to ferment 5 gallons of normal gravity wort.

 

[rocketman768]

Never make a starter with dry yeast. It is counter-productive. Just rehydrate following the manufacturer's guidelines.

 

[smmcdermott]

I agree with the above statements. Unfortunately, if you didn't save your packet of yeast, you will not know if you have a bad batch. Definitely re-hydrate dry yeast. Here is how I do it: boil water and then let cool to 90 F, add dry yeast and stir well, cover with sanatized foil. When ready to pitch, stir well to re-suspend yeast, then pitch.

I only make starters with liquid yeast, as I think almost everyone does. The yeast count in dry packages are so high that you do not need a starter. In my experiences though, dry yeast does take longer to get going then a good starter of liquid yeast.

 

[Bob]

I suspect the culprit is a bad batch of Nottingham yeast. They've had some problems lately.

If your stout's gravity is still 1053, definitely get some yeast in there pronto (though your Notty could kick off anytime; it's iffy). A good rule for your brewery is to always keep a sachet or two of S-05 in your fridge.

Cheers,

Bob