pollykraker

Recipes 

When is it neccessary to rehydrate ?

pollykraker

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Thanks everyone. Sorry if this thread is about something that has been asked hundreds times before... Just a complete N00b and dont have a full grasp on the yeast process.

daksin

Recipes 

Just want to chime in here and advocate FOR rehydrating your yeast. If you don't, you're killing off half your available cells. Will you make beer without rehydrating? Yes, but it won't be as good as it could be.

Rehydrate per package instructions, 95-105F pre-boiled water only. No sugar or dme or wort or anything.

Also: control your fermentation temperature tightly (beer temp, not ambient temp, needs to be mid 60's F).

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Pilotpip

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I have pitched US-05 straight in, and I've rehydrated. I prefer to rehydrate. The lag time of direct pitch is much higher for me and with my limited time at home I'd rather be around to make sure I'm home to attach a blowoff if needed.

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pollykraker

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Cool.. awesome input. Basically for good habit as a new brewer I should prob just do this no matter what

Piratwolf

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Agreed. Plus, the warmer you ferment, the more likely you are to get esters (fruity or other flavor compounds) that generally you don't want in your beer. I strongly second the call to ferment mid- to upper 60s.

The two most important things for GREAT beer are yeast health (rehydration in this case) and temp control during fermentation.

Cheers!

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duboman

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In a perfect world you should try to pitch the yeast slightly colder than the desired fermentation temperature to allow for a healthy controlled growth phase and allow the yeast to ramp up to temperature. If this cannot be done then a s close to fermentation temperature is best practice.

While starters are not required for dry yeast it is best practice to properly rehydrate prior to pitching and for 05 the ideal fermentation temperature is in the 65-68 F range

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