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Old 06-13-2009, 06:49 AM   #1
killian
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Default why the temp requirement for dry yeast rehydration

what is the reason for rehydrating dry yeast at high temps? would there be a problem rehydrating at lower temps?

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Old 06-13-2009, 01:38 PM   #2
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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.

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Old 06-14-2009, 07:39 AM   #3
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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?

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