Yeast might even need it's own subtopic under Mashing and fermenting but maybe we can get it going for interest and see what happens.
Today i got 500g of Punkins yeast viewtopic.php?f=33&t=383 to try out (mostly out if interest and hopefully a better product)
normally i use dry yeast for both beer and spirits (this stuff is also dry) but many brewers use liquid yeast.
many also create starters from liquid yeast and maybe make starters from dry yeast
by starters i mean growing "stepping up" yeast colonies to increase the number of live yeast that get pitched.
after having a read and asking Mcstill what he was doing with the yeast i came across this link that i thought was worth posting
interestingly it discusses the idea that making starters from dry yeast might be "bad" and ineffective.
it also discusses using the slurry on the bottom after fermentation so is an interesting read called "re-pitching"
i am undecided if i will attempt to grow Punkins yeast from dry, but might step up the slurry to experiment.
it might also be worth making a 5L ferment to get slurry then just use that as a starter, but beginning with the appropriate amount of dry yeast.
the idea is to use less yeast thus saving money and utilizing the valuable asset that yeast is :)
http://www.mrmalty.com/pitching.php#s3
i would be interested in what others are doing and think about it