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-   -   yeast pitching (http://www.homebrewtalk.com/f163/yeast-pitching-292280/)

dave1776 01-06-2012 01:14 PM

yeast pitching
 
Im doing an all grain batch today and I'm using safael 05. is it necessary to hydrate the dry yeast before pitching? Does it make a big difference in the grand scheme of things?

medusa1066 01-06-2012 01:22 PM

Is it that big of a PITA to rehydrate yeast? I would follow the manufacturer's directions. They suggest rehydration for a reason.

solbes 01-06-2012 01:27 PM

Yup, get the yeast ready for their work. Its a small amount of work compared to getting a starter completed for liquid yeast (and the biggest advantage of dry yeast IMO). Both are highly advisable in my book.

dave1776 01-06-2012 01:35 PM

Just wanted to be sure, some people tell me just to open and pour it in. While others swear by hydrating. There are no directions on the pack so i assume room temp water about 70 degrees is ok?

MrManifesto 01-06-2012 01:41 PM

Room temp water is fine, just make sure it's been boiled first. Just pitching then dry can mean a loss of half your population.

dave1776 01-06-2012 03:57 PM

If the water is bottled/purrified water does it still need to be boiled?

NordeastBrewer77 01-06-2012 04:25 PM

my $.02... i've done both rehydrating and pitching dry right on the froth on the top of the wort after aerating. i've not seen any difference in lag times, attenuation or flavor either way. mind you, i always make sure to pitch at least the recommended cell count and i ferment at the low end of the yeasts temp range. i'm not making a statement either way, as i do rehydrate sometimes, and not others, i'm just saying that in the scheme of things i think rehydrating or not rehydrating is not a real issue as long as you aerate properly, pitch enough healthy yeast, and ferment at proper temps.

iaefebs 01-06-2012 04:32 PM

A while back there was a bad batch of dry yeast. Rehydrating prior to pitching showed a problem with the yeast and prevented a future ferment problem. So if nothing else I rehydrate to check viability.

ArcLight 01-06-2012 08:25 PM

Quote:

Originally Posted by iaefebs (Post 3634617)
A while back there was a bad batch of dry yeast. Rehydrating prior to pitching showed a problem with the yeast and prevented a future ferment problem. So if nothing else I rehydrate to check viability.

How does rehydrating bad yeast show its bad?
Does it all sink? All float?
Turn color?

jonmohno 01-06-2012 09:21 PM

It should sink to the bottem after 15 but you may have to stir the rest on top, i just use my thermometer i have sitting in it already then put the sirran wrap back over the cup. Let it sit another 15 then Pitch or if im not ready i add a little wort a little higher temp than i cool it too,let it cool more than strain,aerate then pitch.You may see your hydrated yeast it somewhat frothy on top but not much , and it should smell like yeast,not anything off- as far as hydrating and not adding wort to it.
My lag times have been cut in half from switching to hydrating.


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