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-   -   Dry yeast. Should I rehydrate? (http://www.homebrewtalk.com/f163/dry-yeast-should-i-rehydrate-254216/)

ktheavner 06-29-2011 11:47 PM

Dry yeast. Should I rehydrate?
 
Been awhile since brewing. Picked up a kit at store while out of town and going to get back into it. I have always used liquid yeast. Instruction say to just sprinkle on top but should I rehydrate it instead? American Cream Ale

jaycount 06-30-2011 12:09 AM

I would advise it. I've done brews without rehydrating before but it's my preferred method.

Boodlemania 06-30-2011 12:15 AM

Most folks around here will say yes. I have rehydrated as well as not. Rehydration gives the little yeasties a better start. Search for Bobby_M's video on the subject. It's got some pretty compelling visual evidence.

Hammy71 06-30-2011 12:50 AM

Yes you should, but I never, ever, do.

osagedr 06-30-2011 01:33 AM

I always do. Why not do things the way you know is the best?

Revvy 06-30-2011 01:35 AM

It's one of those endless debates in brewing that has probably 1,000 threads on here about it.

This is a good one.

I posted a detailed opinion on in there.

bschoenb 06-30-2011 01:53 AM

Half your yeast die right off the bat if you don't hydrate properly and just sprinkle it on the wort. Since you have time while cooling (1/2 hour)... why not start off w/twice as much yeast in your wort and let them be a tad bit happier.......

Revvy 06-30-2011 02:19 AM

Quote:

Originally Posted by bschoenb (Post 3047947)
Half your yeast die right off the bat if you don't hydrate properly and just sprinkle it on the wort.

I call BS on this statement.

It's patently absured. It's just something you've "heard," right? How do they do it? Do their chutes not open? Do they drown? Or do they just commit hari kari because we dissed them by not sprinkling? And who takes the dogtags and determines that it's 50% of them that don't make it, and not 37%, or 10%*facepalm*

In fact fermentis yeasts on their website, actually say that their yeast can be sprinkled or even rehydrated on wort (including the surface of the beer) there are lots threads discussing this, as I mentioned above. It's one of those debates like aluminum vs stainless, or Ag vs extract where it may not truly. There was a recent discussion about that here, http://www.homebrewtalk.com/f163/two...4/#post2318350

Here is some of that discussion;

Quote:

Quote:

Originally Posted by AZ_IPA (Post 2315184)
I agree with ya Bob, but I tend to be a "directions" type of guy and at least US-05 says to sprinkle into wort.

If I do that, I have one less thing to clean up later ;)

Quote:

Originally Posted by Revvy
I agree. That's what I've been doing for years, since I read THAT on the fermentis website in their "tips and tricks" section years ago and I've been doing it ever since. I sprinkle on the surface of the fermenter seal up my fermenter, let it sit on the surface for 15-30 minutes while I begin clean up and then I move it into my brew closet. And since 90% of what I brew is with safale 05, and I get great scores and comments on beers, I'm not going to stop doing it that way. Some will, of course, argue differently, but I maintain that that is "rehydrating with wort" only not is a separate container. If you can rehydrate it in a small container of "sterile wort" then you can do it in a 5 gallon container of wort as well.

Quote:

Originally Posted by Bob (Post 2318365)
It's weird how they say different things in different places. Huh.

Anyway.

Bob

Quote:

Originally Posted by revvy
And that's why I think the argument is silly because the differences in doing it an not are probably insignificant, at least on the homebrew scale.

But this is what it says in the current version of the tips.

Quote:

Water or Wort?
Fermentis yeast can be rehydrated with sterile water or sterile wort.
Whatever media is chosen it is compulsory to assure its sterility.
After the wort has been boiled for at least 15 minutes collect the volume
required for rehydration and leave to cool to the required temperature.
Rehydrate the yeast for 30 minutes.
I'm just not doing it in a smaller container.

And even on this pdf. It says sprinkling http://www.fermentis.com/FO/pdf/HB/E...e_US-05_HB.pdf

Quote:

Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C 3C (80F 6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.


Fermentis wouldn't suggest what they suggest if dry yeast spontaenously just committed suicide because we didn't rehydrate. :rolleyes:

Like I said this is one of those debates that just goes on and on, and really doesn't mean a hill of beans. More than likely this practice of rehydrating simply migrated over from bread making, where it is called "proofing" and it just became "canon" to someone without any real thought to the why's and whatfors. The yeast still manages to make beer whether you sprinkle it or rehydrating it.

I'm sure the yeast don't care either way what we do to it in this situation. They're going to get plenty "rehydrated" while the float around on top of the beer.

ktheavner, ultimately like everything else in brewing you will find there are many "best ways" to do things, and they all work- the best ways, are ultimately simply what works best for us. You can ask 10 homebrewers the same question and get 12 different answers and all will be the right one.

You'll have to decide what's best for you. But for god sakes don't listen to those "rote" things that just get repeated over and over and make little or no sense, like spotanaeous yeast suicide.....that's plain silly.

jaycount 06-30-2011 02:30 AM

Quote:

Originally Posted by Revvy (Post 3048029)
I call BS on this statement.

It's patently absured. It's just something you've "heard," right? How do they do it? Do their chutes not open? Do they drown? Or do they just commit hari kari because we dissed them by not sprinkling? And who takes the dogtags and determines that it's 50% of them that don't make it, and not 37%, or 10%*facepalm*

In fact fermentis yeasts on their website, actually say that their yeast can be sprinkled or even rehydrated on wort (including the surface of the beer) there are lots threads discussing this, as I mentioned above. It's one of those debates like aluminum vs stainless, or Ag vs extract where it may not truly. There was a recent discussion about that here, http://www.homebrewtalk.com/f163/two...4/#post2318350

Here is some of that discussion;



Fermentis wouldn't suggest what they suggest if dry yeast spontaenously just committed suicide because we didn't rehydrate. :rolleyes:

but... THINK OF THE CHILDREN :D

Revvy 06-30-2011 02:44 AM

Quote:

Originally Posted by jaycount (Post 3048067)
but... THINK OF THE CHILDREN :D

Maybe we need to make little life jackets for the yeast younglings, that way they won't drown when we just dump them in our fermenters. ;)


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