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Summary: IMO, it's a great alternative yeast for brewing mostly neutral beers while still retaining the malt AND hops. Not great for British-style beers. IMO.
Its been 4 years since ive used dry yeast. Its kind of interesting that a smack pack in 1L of oxygenated starter, pitched to 6 gallons of oxygenated wort just 8 hrs later, will be chugging along so much faster than a pack of dry yeast in 2.5 gallons of oxygenated wort.
I ferment 3-gallon batches in 5-gallon food-grade buckets.
I just want to know that if you make a starter from dry yeast, you weaken it considerably... Obviously the proof would require an experiment that I'm not willing to do personally
I see several of you use sugar for this. What's the thinking behind that?