Ok, I got bored on brew day. I busted out the Erlenmeyer Flask and Stir Plate and made a yeast starter on dry yeast. 11g’s of Lallemand West Coast Ale to be specific. It has been quite some time since I used dry yeast and I normally use White Labs or WYeast, so I had starter on my mind.
I made a small 650 ML starter and let the yeast do its thing for 12 hrs before pitching directly into my wort.
I have noticed a very rigorous fermentation for the last 48 hrs or so and that is re-assuring, but my question (outside of my clear blunder) is should I be concerned? As in run to the LHBS to get another packet of dry yeast, or should I ride it out and check my gravity in about two weeks?
I basically thought nothing of it (dry yeast starter) until I recalled a chapter in Jamil’s book that says that it is a very bad idea.
I’d hate to see that I made six gallons of top shelf Kool-Aid.
Thanks for the replies.