Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Activate Dry Yeast?

Reply
 
LinkBack Thread Tools
Old 12-05-2007, 04:34 PM   #1
drayman86
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Lansing, Michigan
Posts: 307
Liked 8 Times on 5 Posts

Default Activate Dry Yeast?

I'm doing Ed's Haus Pale on Friday, and will be using Danstar Nottingham dry yeast. Yeast is fresh and well within the expiration date on the package.

I'm inclined to pitch the dry yeast to the wort as Ed states. My brewing partner is a bit leery, as he said he's had bad experiences with slow/poor fermentation pitching dry yeast.

Opinions and comments, please. Thanks as always.

__________________
drayman86 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2007, 04:55 PM   #2
newguy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Sierra Vista
Posts: 271
Liked 2 Times on 2 Posts

Default

Used Nottingham's a lot. I have never need to rehydrate or anything. Just dump the yeast. Give it a swirl or not. You'll be fine. I get fantastic ferms off just dumping and letting the yeast do their thing!

Cheers,

(Note) to add I just did Ed's pale last weekend. I used a different yeast for mine, but I just sprinkle and go. Worked fine for me as always.

(also to add if your friend is getting poor ferms using dry yeast he might need to look at his oxygenating methods.

__________________
-=Evil Wit Brewing=-

--I Brew Therefore I am...-

In the Works: Common room ESB--(AG) Belgian Wit---(EXT)

Meadery: Grape apple mesquite cyser

On Tap: Common Room E.S.B.-----Belgin Wit
newguy is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2007, 04:58 PM   #3
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

generally speaking, it never hurts to rehydrate yeast first, so long as sanitization is maintained.

__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2007, 05:18 PM   #4
Got Trub?
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Washington State
Posts: 1,538
Liked 7 Times on 5 Posts

Default

Follow the rehydration instructions on the package, it is pretty easy to do. I just boil some water and let it cool down to the appropriate temperature while aerating my wort. While ptithing without rehydration will work you will significantly reduce the number of viable yeast and run the risk of underpitching. The higher the gravity of your wort the fewer viable cells will remain. The reason for this is that the dried yeast cell membranes are not able to control what solutes (sugar) and ions can cross their membranes which either kills them outright or severely injures them. Once rehydrated they can pick and choose what comes in and what goes out.

GT

__________________
Got Trub? is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2007, 05:28 PM   #5
ohiobrewtus
Feedback Score: 0 reviews
 
ohiobrewtus's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Ohio
Posts: 7,814
Liked 37 Times on 35 Posts
Likes Given: 4

Default

Nottingham still ferments out like a champ, even if you just toss it in dry.

I've never rehydrated a packet of Nottingham, but you certainly could do so if you wanted to.

__________________
Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.
ohiobrewtus is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2007, 05:31 PM   #6
Soulive
Feedback Score: 0 reviews
 
Soulive's Avatar
Recipes 
 
Join Date: Mar 2007
Location: The Middle of NJ
Posts: 4,331
Liked 7 Times on 7 Posts

Default

The only difference I've noticed with hydrating vs not, is the lagtimes. When I rehydrate my lagtimes are about half the time if I don't. Other than that, my attenuation is the same. Since I'm well beyond the period of freaking out about lagtimes, I'm mostly concerned with solid attenuation. I've been satisfied every time so far...

__________________
Cheers!


===================
Green Lane Brewing
===================

Primary = Evan!'s Special Bitter
On Deck = EdWort's Porter / American Amber


EdWort's Haus Pale Ale Count
Soulive is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2007, 05:46 PM   #7
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 21,916
Liked 944 Times on 630 Posts
Likes Given: 28

Default

I usually rehydrate because as soulive has mentioned, you lose quite a bit of cells in the initial pitch if you don't hydrate first. If you're doing a mid-grav beer and aerate well, it won't affect your bottom line. However, bigger beers and slightly under-oxygenated beers are going to make good use of every living yeast cell (which you can maximize by rehydrating). It takes an extra 5 minutes of work.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2007, 11:21 PM   #8
drayman86
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Lansing, Michigan
Posts: 307
Liked 8 Times on 5 Posts

Default

Thanks for all the responses.

I'm going to aerate my wort a bit and pitch with dry yeast.

__________________
drayman86 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2007, 04:12 PM   #9
drayman86
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Lansing, Michigan
Posts: 307
Liked 8 Times on 5 Posts

Default

Turn out I activated the yeast after all. Here's what I did:

1. Boiled enough water the night before brew day to activate the yeast. Stored boiled water in a sanitized canning jar.

2. Boiled about 1 cup of water in one of those 2 cup heavy glass Pyrex kitchen measuring pitchers in the microwave. This sanitized the and warmed the pitcher.

3. Empty water from pitcher.

3. Transferred the proper amount of the stored boiled water into the glass pitcher. Since the pitcher contained boiling water, the glass pitcher was warm and got the room temp. stored yeast activating water up to the proper 90F.

4. Suspended the yeast in the pitcher according to package directions. Covered the pitcher with aluminum foil and cooled the pitcher in an ice bath until the yeast suspension was about 70F.

5. Pitched yeast to wort.

Fermentation took right off. I enjoyed the ease and convenience of using dry yeasts for the first time.

__________________
drayman86 is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2007, 05:33 PM   #10
CEMaine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Cape Elizabeth, Maine
Posts: 142
Default I have had great results

without rehydrating. Maybe a bit more lag time but not enuff to bother.

I have had horrid luck with liquid/smack packs.

__________________
The Brewhouse at Alewife Cove

No matter how much I miss my target, I still make beer.
DBM


Primary 1 - Nada
Primary 2 - Zip
Secondary 1 -
Secondary 2 - Ocean House Coffee Porter
Kegged - Iron Clad Pale Ale Cascade 2011
Bottled -
Drinking - Oak Pond Somerset Lager, October Fest & Nut Brown. Ocean House Coffee Porter. Iron Clad Pale Ale Cascade 2011.
CEMaine is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Washing yeast, starters, pre-made wort, all kinds of yeast Q's 98EXL General Techniques 15 09-06-2011 05:55 PM
Liquid Yeast--Do Kits in Sequence or Split Yeast Pack? osagedr Beginners Beer Brewing Forum 10 02-27-2010 02:24 PM
WL East Coast Ale Yeast - Who has a good all grain recipe for this yeast? Griffsta Recipes/Ingredients 7 05-16-2009 09:12 PM
Made two batches, one with huge yeast slurry, and one with dry Safale-04 yeast. Jolly McStanson General Beer Discussion 4 03-07-2009 07:23 PM
re-activate my yeast? DaveORyan Beginners Beer Brewing Forum 5 11-19-2008 05:46 PM