Yeast starter for dry yeast?

[Ill hophead]

I'm using dry yeast for the first time, Safale US-56, and I'm wondering if I should make a yeast starter for it. Palmer doesn't say anything about making starters for dry yeast, but he does say to use 2 packets of yeast. I'm not sure what size packets he's talking about though, mine are 11.5g. Anybody have any advice for me? Hogie, I'm looking at you, your posts convinced me to try the US-56.

[toneyc]

I went to SAF's website looking for more info on their brewer's yeasts, but didn't see any. I don't know if this applies to their brewing yeast, but they claim that you don't even have to proof their bread yeast. Normally, however, for dry brewing yeast, you just need to proof it. There are enough yeast in an 11g package for a 5 gallon batch without making a starter. Here's what Danstar has to say about proofing their yeast:

http://consumer.lallemand.com/danstar-lalvin/beerfaq.html#rehydrate

:)
Toney.

[HogieWan]

One packet is plenty. Rehydrate in 95-105 degree water and DO NOT proof. Not only do you not have to, you don't want to. There is a bit of food (and nutrient) in there to get the yeast going. Proofing will only slow them down. Make sure you stir the yeast in, and wait 15 min before pitching. You'll see a nice barm on top when they are ready to go.

I normally get the CFC going and then start rehydrating. By the time I get the wort in the fermenter, the yeast are ready. If you aerate well, put a blow off on there. The SAF yeasts I've been using get going strong and fast.

[toneyc]

Ahhhh, it looks like I have been confusing "proof" and "rehydrate". Where I say "proof" above, I mean "rehydrate". Time to go get some edumication on "proofing".

:eek:
Toney.

[HogieWan]

Proofing is adding a bit of sugar for "proof" that the yeast is still alive.

[toneyc]

Thanks, HogieWan!

:)
Toney.

[Ill hophead]

Thanks for the info guys. I'll be trying it out this weekend.