Confession to the Pope... "Thou Shalt Not Harm Thy Yeas

[one_eye]

Oh Pope, what have I done?

Please forgive me for my sins.

Quote from mrmalty.com: "Remember, adding these amounts of dry yeast to a starter does more harm to the yeast than good. Don't do a starter with dry yeast, but properly rehydrate it before pitching."

Fore this I did not know.

On Friday I made my second all grain batch, an amber... your amber to be specific. My brewshop was out of 001 and 1056, so I used the safale us-56, and indeed I did a starter.

What wrath shall I now face?

[Push Eject]

It's crap. Send me your beer for disposal.

[Mr.Cheese]

[quote="one_eye"]Quote from mrmalty.com: "Remember, adding these amounts of dry yeast to a starter does more harm to the yeast than good. Don't do a starter with dry yeast, but properly rehydrate it before pitching."[/quote]

Your going to HELL my son! GET ON YOUR KNEES AND REPENT!!!

No really, good question. I would have though you would have wanted to use a low gravity starter and decant the liquid. Isnt dried yeast already strained enough and too few numbers to be thrown right into a nice warm wort???

Mr Cheese

[jamilz]

The way they grow dried yeast and prep it leaves it with a large trehalose and glycogen reserve. Once the cells are rehydrated properly, the yeast start using up that reserve. Putting a very large cell count (dry yeast) into a small amount of wort just ends up zapping that reserve in return for no additional cells.

You're best off rehydrating the yeast properly and then immediately pitching into your brew.

While making a starter with dry yeast is sub-optimal, I think everything will turn out fine.

[one_eye]

100 hail Vinnies for what I have done.

So, is this some freak instance of "over pitching" (not enough wort to go around)?

[Push Eject]

More like throwing away your reserve chute before jumping out of the plane.

You're still gonna freefall, but nothing guarantees it will end perfectly.

Push Eject