greatschmaltez
Well-Known Member
I'm preparing to do a wheat beer for my next brew. Almost all the recipes I've seen for wheat beers recommend doing a starter and I'm trying to understand if it is necessary. I've always used the Wyeast smack packs with 100 billion cells. For my wheat, I was planning to use Nottingham dry yeast. Why can I not just rehydrate and pitch the yeast? Is it a cell count issue, and if so, couldn't I just buy a couple extra packs?
Side questions:
1. Never done a starter, is there a thread that is the "starter for dummies"?
2. Any recommendations on other good wheat beer yeasts?
Thanks
Side questions:
1. Never done a starter, is there a thread that is the "starter for dummies"?
2. Any recommendations on other good wheat beer yeasts?
Thanks