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Dry Yeast Starter To do, or not to do
rehydrated before i pitched into the starter.
i feel like i should do a plate count for some data
Hi all,
I'd like to point out that the viable yeast count in a packet of dry yeast will decrease each time the packet is outside ideal storage temperatures. So I choose to start my dry yeast. I have to say I've never flamed the point where the stopper holding the air lock meets the bottle. If I ever have a bad batch I'll keep that in mind.
I make a starter from dry yeast because long ago i used to sprinkle the yeast on top of the cooled wort. Many of my beers did not reach the final gravity they should have. I also had quite a few stuck fermentations. Back then I did everything right except either rehydrate or start the dry yeast. I for one would only sprinkle the dry yeast on batch if I had no other choice. I've had too many poor results from doing so. That was over a decade ago though. Maybe these days every homebrew shop stores the dry yeast properly.
FirePitBrew wrote:
Do you let the baggy or foil just rest on top of the flask or do you secure it somehow? Also, how necessary is it to make a starter? I oxygenate my wort and use a Wyeast activator pack that has swelled for a day or two. My last batch was a stout with a 1.050 OG and I had airlock activity in 5 hours and am ready to transfer to my secondary ( It's only been 5 days). Should you start using starters once you start hitting certain OG's?
Sorry for all the questions.. I usually have A LOT of them about stuff that I haven't done (yet).
Holy blast from the past! I was such a noob... no starter...racking after 5 days... haha.
All Extract, I think homebrew shops are pretty good at storing their ingredients these days; ie: yeast in the fridge and hops in the freezer.
I don't recommend adding dry yeast directly to wort whether it be a beer or starter. Yeast cells should take on a non-sugar solution when rehydrating. Once the yeast is rehydrated you can do whatever you want with it, pitch it in 5 gallons of beer or 2 liters of starter wort. I know someone who routinely steps up dry champagne yeast to finish out beers with crazy high OGs.
Unless your using S-04. Really doesn't matter what you do to it, that yeast is a monster, and will rocket to FG in 3 or 4 days, even at 60 degrees.
I recently used an old yeast pack of S-04 4 months out of date, and it finished that IPA no problem, it 3 days. dry hopped in primary for 3 days, then put right into the keg. Hell if I had my kegerator up, I would have been drinking that beer in a week, absolutely amazing yeast.
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