It is often stated that dry yeast is packaged with optimal nutrients and so forth stored within the cells and I don't think anyone would debate that as a matter of fact.
What confuses me is the different interpretations of that the prupose and utility of these nutrients - and I have not had much joy in researching this, so I am asking here for some genuine input.
Some people seem to think that this is a free nutritional boost for their yeast, that the yeast manufactures went to lengths to give them a 2-for-1 deal on some yeast and nutrients in one packet.
Is it not the case, however, that these nutrients are required because dry yeast must be rehydrated in water, which is devoid of such nutrients for the yeast to feed upon? So it has to bring a reserve to feed on until the process of rehydration is complete and it is subsequently introduced to the nutrient rich wort? It makes sense as, in the absence of such reserves, the yeast would be rehydrated in water and begin to go dormant fairly quickly in the absence of any sustenance.
This also seems to be supported the recommendation that dry yeast should be rehydrated within ~30 minutes of pitching - as these internal reserves can only sustain the yeast in water for that length of time. If that is also the case, then it strikes me that these reserves, in the grand scheme of things with 5 or 10 gals of wort involved, do not contribute much outside of the rehydration phase?
I say again, I only post this hypothesis because I am having a hard time finding information to the topic, and I am perfectly open to any information to the contrary.
What confuses me is the different interpretations of that the prupose and utility of these nutrients - and I have not had much joy in researching this, so I am asking here for some genuine input.
Some people seem to think that this is a free nutritional boost for their yeast, that the yeast manufactures went to lengths to give them a 2-for-1 deal on some yeast and nutrients in one packet.
Is it not the case, however, that these nutrients are required because dry yeast must be rehydrated in water, which is devoid of such nutrients for the yeast to feed upon? So it has to bring a reserve to feed on until the process of rehydration is complete and it is subsequently introduced to the nutrient rich wort? It makes sense as, in the absence of such reserves, the yeast would be rehydrated in water and begin to go dormant fairly quickly in the absence of any sustenance.
This also seems to be supported the recommendation that dry yeast should be rehydrated within ~30 minutes of pitching - as these internal reserves can only sustain the yeast in water for that length of time. If that is also the case, then it strikes me that these reserves, in the grand scheme of things with 5 or 10 gals of wort involved, do not contribute much outside of the rehydration phase?
I say again, I only post this hypothesis because I am having a hard time finding information to the topic, and I am perfectly open to any information to the contrary.