Re-hydrating dry yeast. I know some guys who dont bother, just pitch the dry yeast into the wort and cover it up.
Im having real issues with a sour, astringent after taste. Ive tries different yeasts, different water and still have the same taste no matter what the recipe.
Im wondering now if its bacteria, although I sanitize everything with one-step.
I wonder if it is sanitation, re-hydration is just one more step and opportunity to mess up and get bacteria in the wort. So should I just skip that step??