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Old 12-24-2013, 03:56 PM   #11
BigFloyd
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Originally Posted by corax View Post
You don't need to rehydrate. Until you do. And after that, you'll always rehydrate. I recommend preempting the time you'll wish you did, and just always do it. It's stupid-simple anyway.
LOL. It's kind of like "brining" a turkey (one hour for each pound) before you cook it. Plenty that I had cooked without doing it turned out OK, some even quite good. After I brined the first one, every single one has gotten that treatment. Pardon me while I go make my brining solution for the Christmas turkey.


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Old 12-24-2013, 11:52 PM   #12
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I always directly pitch my dry yeast and have never had a problem. I don't see the need to re-hydrate based on my experience, but many people do. I would be interested though if any academic literature has addressed the topic... I may have to go do a search now

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Old 12-25-2013, 12:31 AM   #13
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I would be interested though if any academic literature has addressed the topic... I may have to go do a search now
Plenty has been done. See the Dry Yeast FAQ sticky and go through the "Suggested Reading" portion at the bottom of the first post, there is lots of good info there. Sean Terrill did cell counts with US-05 after rehydrating in warm & cold water as well as warm & cold wort. Drs. Chris White and Clayton Cone both recommend rehydrating (White Labs and Danstar, respectively) in order to prevent losing 50% of the yeast cells to osmotic shock. Dry yeast manufacturers advise rehydrating. It's been covered.
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