I do have experience, in that I make mead, and always re-hydrate. But, a question has arisen about pitching in my first attempt at beer.
Everything I read says a yeast starter is the way to go, and that you don’t ever pitch dry yeast, always rehydrate it at the very least. The yeast packets say to re-hydrate as well, however, the instructions in both 1 gallon Whitehouse kits I received, and the Homebrew 101 DVD, instruct/show dry yeast being pitched, and just sitting there on top of the foam.
Should I re-hydrate? Seems to me to be the minimum to do to ensure ferm begins, and doesn’t stall.
Should I make a starter? Instead of a starter, and using half the yeast, how about rehydrating the whole package and pitching that for the increased cell count a starter gives you?
Should I just swallow my fears and pitch half the package dry?
These are questions an inquiring Gonzo wants to know the answer to.
Thanks in advance for any info/help I get!