Hello Everyone
This is a question about yeast starters. Im going to be making a Saison, and the OG is about 1.077, so I would consider that a pretty big brew.
Now, I understand the the reason for making a starter, to increase the yeast cell count to enable better fermentation, especislly with big beers or beers with lots of refined sugars.
I seem to be reading a lot of conflicting advice, some saying that dried yeast only needs rehydrating, since it has been dehydrayted at the optimum time, and that if you need to increase the cell count, just pitch 2 packets. Others saying to make a starter.
Any thoughts?....
This is a question about yeast starters. Im going to be making a Saison, and the OG is about 1.077, so I would consider that a pretty big brew.
Now, I understand the the reason for making a starter, to increase the yeast cell count to enable better fermentation, especislly with big beers or beers with lots of refined sugars.
I seem to be reading a lot of conflicting advice, some saying that dried yeast only needs rehydrating, since it has been dehydrayted at the optimum time, and that if you need to increase the cell count, just pitch 2 packets. Others saying to make a starter.
Any thoughts?....