Dry Yeast Starter

[wildtesla]

Have a silly question. Do I need to make a starter when using dry yeast? I have never used it before and accustomed to using liquid yeast in about a 1L starter. Anybody have any good advice?

Oh this is going to be Danstar Nottingham Yeast, used on an Oatmeal Stout (OG=1.042)

Cheers!

[TheDarkSide]

I believe the consensus is no, but you should rehydrate it before pitching.

[spiderwrangler]

Generally, no. Most dry yeasts are cheap enough that you can pitch two packs fairly easily if you need higher numbers. Rehydration is certainly a good practice. Boil up some water in a small pot, let it cool with the lid on until the outside is comfortable to the touch, sprinkle yeast on top and re-cover for 15 min before stirring and pitching.

[wildtesla]

That'll work, thanks Guys!

[wildtesla]

Quick follow up question here. Do y'all have a recommendation for the ferm temp? Was thinking 64-65...

[alan_marks]

More specifically, the standard operation for working with dry yeast is to rehydrate it in 10 times its weight in water heated to about 85-95F. So, for an 11g packet you would use 110ml, or about 1/2 cup hot water. Sprinkle the yeast into the water, let it rest for about 15 minutes, then stir and give it another 15 minutes, stirring ever so often.

hth,

[BDawg]

Ferm temp should be the same as what you would use if it was a liquid yeast.

[wildtesla]

Sounds good, I will treat it like 1056 then. Thanks!