Brew UK Forum | General Brewing Discussions
Pitching Dry Yeast
Hi
Only on fourth extraxt brew, so still very unsusre about a of of things: here's my latest. Do all dried yeasts need rehydrating etc in a starter before they are pitched? I must admit I only just read about that in the last few days, and have been, up til now, just adding the dried yeast to the wort when its at the right temperature (with no issues so far, I think, the resulting beer seems great).
Whats best practice? Does it depend upon the type of yeast? Whats the best mixture for the starter yeast and does this depend upon the type of yeast too?
Or shall I just hoy it in dry and keep the fingers crossed......
Drinking: Way to Amarillo
Fermenting: Brewferm Kriek Cherry, Summer Ale (doctored)
Planning: to keep my liver intact, Golden Champion (Extract Copy)
Plannng: to get into some mash brewing within a year
Fermenting: Brewferm Kriek Cherry, Summer Ale (doctored)
Planning: to keep my liver intact, Golden Champion (Extract Copy)
Plannng: to get into some mash brewing within a year
Responses
Posted 11 months ago by Moderator
Hi. I don't think it makes a lot of difference. It could be that some yeasts need to be hydrated, but I don't suppose anyone on here has used enough different ones to know. Making a starter should get the fermentation going quicker, and that must be better as the sooner you start to form CO2, the quicker you have a protective layer of gas over the beer. The best way to make a starter is to mix either 115 gms of Dried Malt Extract or 100 gms of Sugar with 1.0 lt of boiled water. Let it cool to 20°c, tip in the yeast and give the container, with top well sealed, a good shake to aereate it. The dissolved oxygen encourages the yeast to fire up. Loosen the top and leave it 24 hours or until it's fermenting vigorously, then tip it into the FV, making sure the temperature of the wort is the same as the yeast starter. It's the same for all yeast, but personally I've never bothered.
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
Posted 11 months ago by Member
Doing as you are is cool.
Keep it simple with the yeast while you get your head around different malt and hop variations. Then when you feel you've got the hang of it, start to look at yeast.
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