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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Re-hydrating dry yeast
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Old 05-16-2011, 03:03 AM   #1
togodoug
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Default Re-hydrating dry yeast

Re-hydrating dry yeast. I now some guys who don’t bother, just pitch the dry yeast into the wort and cover it up.
I’m having real issues with a sour, astringent after taste. I’ve tries different yeasts, different water and still have the same taste no matter what the recipe.
I’m 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 skin that step??

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Old 05-16-2011, 04:50 AM   #2
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rehydratoin is important, or you will need twise the amount of yeast
Do you boil the water before rehydrating?

Do you use AG PG or extract
If AG or PG what temperature do you sparge at?

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Old 05-16-2011, 05:15 AM   #3
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I would definitely not skip rehydrating. If they aren't rehydrated the yeast can get shocked by the wort and you end up losing many viable cells.

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Old 05-16-2011, 05:41 AM   #4
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Quote:
Originally Posted by janivar123 View Post
rehydratoin is important, or you will need twise the amount of yeast
Do you boil the water before rehydrating?

Do you use AG PG or extract
If AG or PG what temperature do you sparge at?
extract. Sparge at room temp, about 85 degrees.
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Old 05-16-2011, 05:41 AM   #5
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I used the dry stuff on my last brew. It said on the package to just sprinkle it right in, so I did. It look like 48 before I saw bubbles. Ill probably try rehydrating next time but for my first go I figured following directions was a good idea.

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Old 05-16-2011, 07:02 AM   #6
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Quote:
Originally Posted by janivar123 View Post
rehydratoin is important, or you will need twise the amount of yeast
Do you boil the water before rehydrating?

Do you use AG PG or extract
If AG or PG what temperature do you sparge at?
Sorry, I meant to say re-hydrate at room temp 80 - 85 degrees
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