Dry yeast

[Fido97]

Hi all, bit of a general question. Up to now I have always used wet yeast packs (Wyeast - only because my local store has plenty in stock/good range) but am planning to use a dry yeast sachet from Fermentis w 34/70. Would it be better to just chuck it directly into the wort, or is best practice do a starter in advance? Any top tips appreciated.

[Morten]

You should rehydrate it before pitching.
Instructions can be found on their website.

[Jocky]

Hi all, bit of a general question. Up to now I have always used wet yeast packs (Wyeast - only because my local store has plenty in stock/good range) but am planning to use a dry yeast sachet from Fermentis w 34/70. Would it be better to just chuck it directly into the wort, or is best practice do a starter in advance? Any top tips appreciated.

You only need a starter if you need to step up the volume of yeast a bit for high gravity or high volume batches. Otherwise 1 packet can usually ferment 5 gallons of 1.050 wort happily when property rehydrated.

Rehydrate the yeast in 10 times its volume of boiled water that is between 20 and 25C. No sugar!

Sprinkle it on top of the water, leave it 15 minutes then stir well. Leave it about an hour and it should form a sort of cream - a bit of foam on the top and the yeast itself should be well suspended in the water. If it all drops to the bottom of the water in lifeless a lump then the yeast packet has been mishandled at some point and is dead as a dodo.

[john luc]

34/70 is a German Lager yeast and although you can use it for a 5 gallon batch it is best that you have 2 or 3 packs. The 1 yeast pack will ferment out but alot slower and stress the yeast. I would suggest you first grow it in a starter before you do a lager with it and you can expect a cleaner ferment.

[bob3000]

Where is your local store with wet yeast?

[6470zzy]

Rehydrate the yeast in plain water that has been boiled and cooled and if your OG is a reasonable level of 1.050 or less you will be fine with your single sachet.

Cheers

[keith1664]

Rehydrate the yeast in plain water that has been boiled and cooled and if your OG is a reasonable level of 1.050 or less you will be fine with your single sachet.

Cheers

Correct for an ale yeast, see Jean Luc's post for your lager yeast.

[6470zzy]

Rehydrate the yeast in plain water that has been boiled and cooled and if your OG is a reasonable level of 1.050 or less you will be fine with your single sachet.

Cheers

Correct for an ale yeast, see Jean Luc's post for your lager yeast.

I stand corrected, you do need an additional 5 grams of dried yeast assuming a 20 litre wort. The part regarding making a starter with the dried yeast is however incorrect. One does not make a starter with dried yeast as you end up depleting the stored nutrients that the drying process has given the yeast. Just rehydrate with a sachet and a half or two if feeling generous

[Fido97]

Cheers all - I have 2 sachets so will hydrate in advance of pitching and observe thereafter.

[Rookie]

Hi all, bit of a general question. Up to now I have always used wet yeast packs (Wyeast - only because my local store has plenty in stock/good range) but am planning to use a dry yeast sachet from Fermentis w 34/70. Would it be better to just chuck it directly into the wort, or is best practice do a starter in advance? Any top tips appreciated.

Earlier this year I brewed a pilsner with 34/70. I sprinkled (per package instructions) one pack into a three gallon batch of 1.049 wort.
wednesday @ 3 pm I pitched the yeast
thursday @ 7 am I saw very slight signs of fermentation
thursday @ 7 pm the airlock was burping every 13 seconds
two weeks later I got a gravity reading of 1.007, it tasted pretty good
it's been lagering over a month and I plan to bottle in a couple of weeks