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Many recipes I use on here it calls for regular grocery store yeast is there a difference for recipe purpose using active dry or instant rise. I can get 4 oz of active dry for 4.99 and I can buy 2 lbs of instant from Sam's club I've been using active but would really love to cut down the cost.

You can use the Sams club yeast. But if your spending too much on yeast, look into making a starter. Get some more mileage out of it. Or re-use the yeast cake from an existing ferment.

I would like to do that. I've read about it and THINK I understand how to do both. But different recipes call for different amouts of yeast and I'm not sure how much of a starter or what I can collect from the trub should be used for my batch

if you're doing UJ just take out a bit of grain, add some more, add water and sugar. stir. repeat

if you are doing ag, after you rack, take a clean, clean, clean mason jar, scoop a quart of trub off the top and refridgerate until you want to use it.

newbie1982 wrote:Many recipes I use on here it calls for regular grocery store yeast is there a difference for recipe purpose using active dry or instant rise. I can get 4 oz of active dry for 4.99 and I can buy 2 lbs of instant from Sam's club I've been using active but would really love to cut down the cost.

YMMV there's not much difference between the two.
I prefer the instant because it's much cheap.
It's cheap enough you can boil some for nutrients when making sugar washes