Preparing yeast and yeast starters


New Member
I was with a friend the other day, and she has a bit of experience in the brewing industry. She seemed to talk about the different kinds of yeast and yeast starters; talk of dry and liquid yeast.

How are these normally prepared?


For a 5-gallon batch of beer with an OG under 1.060, you can sprinkle the dry yeast or pour in the liquid version. Anything higher or bigger batch, I'd suggest making a starter of around 1.040.



New Member
I don't use the liquid yeast. I did read something that said liquid yeast was better for you than dry yeast, although I am not really sure how that can be true.