what is the reason for rehydrating dry yeast at high temps? would there be a problem rehydrating at lower temps?
damn I gotta brew something
Lower temperatures mean slower rehydration and fewer cells surviving the process. The yeast are basically going from dead to alive and the timing of the process is critical.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
"I would like to die on Mars, just not on impact." Elon Musk
so if that is the case, what would the difference in pitch rate of viable yeast be when pitching yeast re hydrated at cooler temps or sprinkling dry yeast directly on wort?