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phasedweasel · 01-29-2010, 10:05 PM

Quote:

Originally Posted by AZ_IPA

yes, but they also say this: (pitching dry into wort as long as it's above 68°)

I don't generally pitch into wort that's above 68°. I like to cool to fermentation temp directly because all I have is a swamp cooler for maintaining the proper temp.

**AnOldUR** · 01-29-2010, 10:11 PM

Quote:

Originally Posted by phasedweasel

I don't generally pitch into wort that's above 68°. I like to cool to fermentation temp directly because all I have is a swamp cooler for maintaining the proper temp.

And the lower you chill before directly pitching dry yeast the worse it gets.

Quote:

. . . At 60F, there can be as much as 60% dead cells.

phasedweasel · 01-29-2010, 10:35 PM

Quote:

Originally Posted by AnOldUR

And the lower you chill before directly pitching dry yeast the worse it gets.

Right, that was my point: I always rehydrate, and it should be made clear that in any reasonably cooled wort rehydration is a good idea.

**HoppyDaze** · 01-29-2010, 10:47 PM

this is all news to me....

**Bobby_M** · 01-29-2010, 11:59 PM

YouTube

**AZ_IPA** · 02-01-2010, 03:43 PM

Quote:

Originally Posted by Bobby_M

http://www.youtube.com/watch?v=vOrfmzpDmPk

/thread.

Great video Bobby. I knew you were working on it, but don't think I had seen it until now.

Maybe add as a link in your sig so it can be referenced more easily?

johnnyc · 02-01-2010, 04:08 PM

This is 1 1/2 packets of S-04 pitched dry into the bottom of a carboy with the wort poured straight on top, no rehydrating and kept at 65*

[youtube]eX_pJksfZ10[/youtube]

Cpt_Kirks · 02-01-2010, 04:23 PM

I usually stir the US-05 into a couple of cups of cooled wort, to let it dissolve before dumping into the fermenter.

Seems to work, the Better Bottle trys to explode by the next morning.

I have dumped it dry into a fermenter, I had some liquid yeast that was bad. It worked fine that way, too.

craigd · 02-01-2010, 08:16 PM

You are probably better off rehydrating into water than wort - otherwise you may as well sprinkle directly on the main batch. Re-hydrating in water allows the yeast to gently expand cell walls before going into the more harsh environment of a sugary liquid. Doing this is said to increase the viability of yeast cells when pitched.

yeoldebrewer · 02-02-2010, 08:46 AM

I work hard at pampering the yeasties, so I re-hydrate in 80 to 90 deg. water with GoFerm. Also, my wort usually winds up with a thick layer of foam at pitching time which tends to cause dry yeast to clump.