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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Two packs of Safale US-05 vs. Rehydrating

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Old 10-04-2010, 04:18 AM   #21
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+1 on the rehydration. It significantly reduces fermentation lag time. 30 minutes into my boil, I follow these directions below, except I don't proof. I just rehydrate.

My smoked porter took off within an hour of pitching with the rehydrated yeast. My blonde ale took a couple hours becuase I just sprinkled (a.k.a no rehydration).

http://www.howtobrew.com/section1/chapter6-5.html

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Old 10-04-2010, 05:40 AM   #22
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I take it easy. Spray a coffee cup with starsan, drain it out, fill it halfway with bottled water and add yeast. When pitching time comes, I just dump it in and rinse it with some more bottle water into the fermenter and call it good. Highly scientific.

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Old 10-04-2010, 11:55 AM   #23
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Quote:
Originally Posted by dsmithpdx View Post
I'm fermenting in a stainless conical. The thing seals pretty well, so typically the airlock is a pretty reliable method of detecting fermentation activity for me. We'll see!
Take a hydrometer reading tomorrow. See if there's movement. I bet it'll have dropped a degree or two, and the yeast is just slow.

Cheers,

Bob
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Old 10-05-2010, 03:47 AM   #24
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Well Bob, sure enough, it was fermenting like crazy! I just had to tighten down the lid on the fermenter a bit more, and then there was ton of airlock activity!

Thanks again for all the help.

Doug

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Old 10-05-2010, 11:35 AM   #25
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Ha! I KNEW it!

Seriously, I'm glad everything is on track.

Bob

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Old 10-05-2010, 01:58 PM   #26
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I rehydrate when I start my chill. I usually rinse out the souffle cup I use with a bit of wort when I'm done. Gets all the yeast out of the bowl.

B

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Old 10-05-2010, 02:17 PM   #27
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I agree with ya Bob, but I tend to be a "directions" type of guy and at least US-05 says to sprinkle into wort.

If I do that, I have one less thing to clean up later
I agree. That's what I've been doing for years, since I read THAT on the fermentis website in their "tips and tricks" section years ago and I've been doing it ever since. I sprinkle on the surface of the fermenter seal up my fermenter, let it sit on the surface for 15-30 minutes while I begin clean up and then I move it into my brew closet. And since 90% of what I brew is with safale 05, and I get great scores and comments on beers, I'm not going to stop doing it that way. Some will, of course, argue differently, but I maintain that that is "rehydrating with wort" only not is a separate container. If you can rehydrate it in a small container of "sterile wort" then you can do it in a 5 gallon container of wort as well.
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Old 10-05-2010, 02:25 PM   #28
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It's weird how they say different things in different places. Huh.

Anyway.

Bob

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Old 10-05-2010, 02:35 PM   #29
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Quote:
Originally Posted by Bob View Post
It's weird how they say different things in different places. Huh.

Anyway.

Bob
And that's why I think the argument is silly because the differences in doing it an not are probably insignificant, at least on the homebrew scale.

But this is what it says in the current version of the tips.

Quote:
Water or Wort?
Fermentis yeast can be rehydrated with sterile water or sterile wort.
Whatever media is chosen it is compulsory to assure its sterility.
After the wort has been boiled for at least 15 minutes collect the volume
required for rehydration and leave to cool to the required temperature.
Rehydrate the yeast for 30 minutes.
I'm just not doing it in a smaller container.

And even on this pdf. It says sprinkling http://www.fermentis.com/FO/pdf/HB/E...e_US-05_HB.pdf

Quote:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
That's why it's a silly argument nowadays....(like most of them)

I think the yeast can figure out what to do on it's own.
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Old 10-05-2010, 02:41 PM   #30
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Quote:
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True, but it can work!

I know what you're saying though - if I was truely a "direction follower," I wouldn't make a starter with liquid yeast since the packs pretty much say "it'll work to pitch directly."
They say 1 packet for anything up to 1.060 or something like that. Yet magically if a commercial brewer buys a pitch of yeast from White Labs or Wyeast they will sell them a different amount for 1.040 and 1.060. They are just trying to prevent consumers from assuming dried yeast is easier to use.
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