Hi all, can't really find my answers I'm looking for so started a post. I've been reading about starters and stepping up starters and reusing yeast cake and splitting smack packs. I have a couple questions. I so far have only used or even seen dry yeast like s23 and us-05 and normally rehydrate in 100 odd mls of water and no drama but slow start. I see people talking about yeast starters but with liquid not dry yeast. Also can't find exactly how to step up a starter like how many mls of wort ect. I read a post about saving yeast cake and rinsing the crud out of it and saving in jars in fridge for reuse which I like but will this work with dry yeast ok. Any help is great cheers
Chris
Chris