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Old 07-24-2012, 07:07 AM   #1
aielloc
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Default Rehydrating yeast

Should I rehydrate my yeast before adding yeast? How do I rehydrate my yeast for an ale?

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Old 07-24-2012, 07:26 AM   #2
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One cup of water around 80-90 degrees, mix in the dry yeast, stir it up a little, let it sit for ~20 minutes then pitch. It's never failed me. My hot tap water typically comes out around the perfect temp if it's not scorching.

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Old 07-24-2012, 11:55 AM   #3
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Check the web site for the spec sheet for the yeast you are using for the temperature. Different yeast have different temperatures.

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Old 07-24-2012, 12:02 PM   #4
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This is per the Lellamand / Danstar website:

Pitching Rate: 1g/L

Step 1.
Sprinkle the yeast on the surface of ten (10) times its weight of clean, sterilized (boiled) tap water at 30 - 35°C (86° - 95°F)
DO NOT STIR !!!
Leave undisturbed for 15 minutes at 30 - 35°C (86° - 95°F)
Foam or no foam is not an indication of vitality


Step 2.
After 15 minutes stir until all yeast is suspended
Leave undisturbed for another 5 minutes.
Adjust temperature of solution to that of the wort in 10°C (18°F) steps, by adding small amounts
of wort at 5 minutes intervals and mixing gently (ATTEMPERATION)


Step 3.
After attemperation inoculate without delay.
Aeration of wort is not necessary.

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Old 07-24-2012, 01:11 PM   #5
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Right, but if you look up SafAle it is 10 degrees cooler, and SafLager is 10 degrees cooler than that.

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Old 07-24-2012, 04:19 PM   #6
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Put 2 cups boiled, room temperature water in a quart zip-loc bag. Add the yeast. Seal the bag removing as much air as possible. Let it sit for 10 minutes. Squish the bag until well mixed. Pitch after 30 minutes...

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Old 07-24-2012, 05:08 PM   #7
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Quote:
Originally Posted by signmastr
Put 2 cups boiled, room temperature water in a quart zip-loc bag. Add the yeast. Seal the bag removing as much air as possible. Let it sit for 10 minutes. Squish the bag until well mixed. Pitch after 30 minutes...
Thats about 4 times as much water as recommended. 10x the weight of a standard 11.5g packet is 115ml, about 1/2 a cup
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Old 07-24-2012, 05:19 PM   #8
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Quote:
Originally Posted by signmastr
Put 2 cups boiled, room temperature water in a quart zip-loc bag. Add the yeast. Seal the bag removing as much air as possible. Let it sit for 10 minutes. Squish the bag until well mixed. Pitch after 30 minutes...
That is way too much work. Why boil it? Why squeeze the air out of the bag?
Yeast need oxygen.
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Old 07-24-2012, 05:27 PM   #9
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Quote:
Originally Posted by aielloc
Should I rehydrate my yeast before adding yeast? How do I rehydrate my yeast for an ale?
It isn't necessary to rehydrate before pitching. If I'm using a dry yeast for a brew, wine or mead I just slowly pour the packet through the neck of the carboy.

Wine kits instructions, if I ever read them, say to just sprinkle the yeast on top like I've been doing for years.
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Old 07-24-2012, 05:42 PM   #10
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I haven't rehydrated yeast in years and always get fast starts. 4-8 hour starts.

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