From the HBD Archive
From: Alan Mayman <>
Subject: Starters
Date: 1992-03-09 15:06:12 GMT


My question is, why are starters necessary & what benefits do they provide?

If the medium in a starter is wort, I don't understand what is different about the smaller quantity in a
starter that is preferable over 5 gallons in a carboy? Is this only something to do when you are trying to
increase the amount of yeast before pitching?

TCJOH recommends re-hydrating dried yeast to improve performance, and John Decarlo mentioned "a strain on
yeast cell walls" when pitching directly into the wort. What does re-hydrating in sterile water do that
your wort wont?



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