Beer Forum

I know that, generally, there is no need to do a starter for dry yeast.

I've used a stir plate for my last couple of starters and I really like how quickly fermentation takes off.

I'm thinking about doing a small starter to wake up and aerate the dry yeast to jump start fermentation. Something like 300 mL.

What do you think?

I think the general consensus is no to a starter for dry yeast....actually it hurts more than helps from what i read.

TheDarkSide wrote:I think the general consensus is no to a starter for dry yeast....actually it hurts more than helps from what i read.

That's my take as well.

I suppose you could rehydrate for 30 minutes or so in sterile water, and then add to your starter. That would eliminate osmotic shock (the main reason for not dumping dry yeast into wort directly) and would be akin to adding a really bug pitch of liquid yeast to a starter.

For sure rehydrate. I would think if you used the Mr Malty pitching rate calculator and it says you need two 5 gram packets and you have one that you may need a starter. I see no reason dry yeast could not be put into a starter, a starter is just smaller wort.