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Old 02-06-2014, 12:05 AM   #21
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Many great points made here, I just want to add that you certainly did not overestimate your ability, you just need to nail down your process. You sir, are certainly capable! Keep at it, all grain is a great journey. Lots and lots of us to help along the way.

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Old 02-06-2014, 12:19 AM   #22
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Quote:
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Quote:
Originally Posted by kombat
By rehydrating in wort, he would have reduced his viability to roughly 50%.
What? I've never heard this before, can you cite a source?
The book "Yeast," by Chris White and Jamil Zainasheff.
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Old 02-06-2014, 12:27 AM   #23
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Call it an O'Douls clone and give it to your designated drivers

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Old 02-06-2014, 12:37 AM   #24
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What? I've never heard this before, can you cite a source? The instructions that Fermentis distributes plainly says to rehydrate in water or starter wort or just sprinkle directly into wort in the fermenter and implies no impact on viability for any method.
There's also this thread dedicated to yeast hydration.

I'd let this batch ride and see where it goes. Might work out fine as a low ABV, never know without trying.
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Old 02-06-2014, 01:42 AM   #25
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There's also this thread dedicated to yeast hydration.

I'd let this batch ride and see where it goes. Might work out fine as a low ABV, never know without trying.
Very interesting. Thanks. I've been using wort to rehydrate dry yeast, I'll make a mental note to not do that anymore and use water instead!
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Old 02-06-2014, 01:51 AM   #26
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I made the same mistake, drunkle. Stupid words...

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