1st ever brew, how much yeast...6 grams or 12 grams?

[The Brew]

Hello fellow Beer lovers, please tell me how much yeast I should be using, given that it does multiply, also, whats this business about preparing a starter yeast mixture the day before? Whats the difference between that and just adding the yeast straight up to the wort?

[/b]

[Dogger Dan]

12 grams will get you going nicely over 5 gallons.

Starters are used to get a healthy fermentation running prior to actually pitching the yeast in your wort.

I am not sure I believe in them but also I don't knock them either, because they are fun to do.

You shouldn't have to make one if you don't want.

Dogger

[thehipone]

There is no need to make a starter for a dry yeast, provided the packet hasn't been horribly mistreated it contains plenty of cells for pitching. (rehydrating isn't a bad idea though)

You usually do need a starter for liquid yeast, since the tubes, even though they are labeled "pitchable" contain well below the optimum pitching amount.

The reason for making a starter is to reduce the amount of reproduction and growth that the yeast have to go through (processes which have been suggested to lead to off-flavors) and to get yeast that have been "warmed up" to quickly start fermentation to defend the wort from any hungry bacteria that may be around.

[Shaun]

Depending on the yeast you are using pitching 12g may give you a monster that will bubble out the air lock 6g will get the job done just as well.

My two cents worth, I do not like turning the fermenter into a volcano, to much cleaning up.

[Dogger Dan]

I have often wondered about that and as yeast will grow to a max amount I don't see how 6 or 12 will make a difference from that point. Never really tried it though

Dogger