Sorry if off topic. Ive just embarked on my first starter, using a stir plate. 500 mls of wort to 1040 og. Using one packet of Lallemund West Coast dry yeast. Sitting in my fermenter fridge at 24C. To be pitched two days later.
Its for an All Grain American Ale, which will start at around 1050 i hope. Is this all ok for the experienced around here? I was very anal in being sanitary.
I think grandadrob might be confusing re-hydration and making a starter. you can't make a starter in 2 hrs, and fwiw 2hrs is way too long for rehydration.
Take a look at: https://www.lallemandbrewing.com/wp...ctices-RehydrationProtocol-A4-_printbleed.pdf
I assume being the manufacturers that they have some idea on how to treat their yeast,
and this from Fermentis (Safale):
TODAY A STUDY DEMONSTRATES THAT THE USE OF ACTIVE DRY YEASTS (ADY) is very easy and does not necessarily include a rehydration step. To the contrary, the ADY can advantageously be immediately put in contact with the wort into the fermentation vessel (direct pitch). Several rehydration and direct pitch conditions do not show any significant differences in terms of viability and vitality of the ADY. This concept is protected under the E2UTM umbrella.
AFTER REHYDRATION, BACTERIAL CONTAMINATION CAN DEVELOP IN THE SLURRY. For that reason, we recommend a rehydration in sterile hopped wort compared to sterile unhopped wort or sterile water. The iso-alpha acids (ideally above 5ppm, the equivalent of 5 IBU) present in the media will protect it from Gram + bacterial development and will not affect the rehydration process of the ADY.
For the whole story: https://fermentis.com/wp-content/uploads/2019/10/Brochure_Tips_and_Tricks_BAT_BD.pdf
You rehydrate if it's "best practice" this is determined by the manufacturer, you make a starter to increase yeast numbers, either because you have a high gravity wort (in your case 1050, it's marginal) or because you have low numbers (dregs from a bottle, or a suspect packet, old/badly stored) a much simpler solution for high gravity is just pitch two packets, rehydrated or not according to the manufacturer.
Sorry for the war and peace but yeast production methods (indeed the yeasts themselves) have undergone massive changes in the last few years, and what was once deemed essential might now be detrimental.