Originally Posted by biestie
Can you provide a source for this? Not saying you're wrong, I just haven't heard that.
A scientist/project leader who previously worked at lallemand told me while in a lab session with commercial brewers from my part of the country.
It makes sense if you about the definition of osmosis:
"The movement of a lower density solution through a semi-permable membrane to a solution of higher density". Or something like that.
Basically, it works both ways. Until the cell walls are built up, using the hydrogen bonds of water to 'reorganize' them, the cells can't control what goes in or out so you don't want a high density solution such as wort, or too low such as distilled/RO water.