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Old 05-28-2010, 02:11 PM   #1
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Default Northern Brewer Blog says you shouldn't Vorlauf.

http://northernbrewer.blogspot.com/2...should-do.html

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Old 05-28-2010, 02:16 PM   #2
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Everyone does things a little differently when they brew, so articles/blogs like this are pretty common. Using HSA as an argument against a vorlauf seems pretty weak to me though.

I do agree on the author's other point, though. I never rehydrate dry yeast. I've never seen a real benefit in either attenuation, flavor/aroma profile or fermentation, so I deemed it unnecessary for me.

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Old 05-28-2010, 03:19 PM   #3
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So, with this you would conclude that rehydration of dry yeast is not a step worth taking? It's all I've ever done, but then again I've never -not- rehydrated, so I don't know the difference. I'm doing a Blonde next week (brew, that is...but my wife is blonde hah) so maybe I should try not rehydrating my nottingham. Think that's a wise decision?

Sorry to hijack the thread on vorlauf...which I love doing, so I'll continue.

EDIT:
After reading the article, I'm a little confused. As far as rehydrating yeast, are they recommending that you take some of your cooling wort and rehydrate with that, THEN pitch? Or simply pitch dry yeast on top in the primary without aerating (which I'm pretty certain is a necessary step)? In regards to the vorlauf part, I believe they're focusing on minimizing the fatty acid removal in US grains rather than HSA effects. What do you all think about not vorlaufing, for example, US 2-row? I've brewed with that stuff at least 6 times and every time I vorlaufed, and every batch tasted fantastic and had great yeast activity and everything else.

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Old 05-28-2010, 03:23 PM   #4
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Quote:
Originally Posted by ThreeTaps View Post
So, with this you would conclude that rehydration of dry yeast is not a step worth taking? It's all I've ever done, but then again I've never -not- rehydrated, so I don't know the difference. I'm doing a Blonde next week (brew, that is...but my wife is blonde hah) so maybe I should try not rehydrating my nottingham. Think that's a wise decision?

Sorry to hijack the thread on vorlauf...which I love doing, so I'll continue.
lallemand the maker of nottingham recommends rehydrating
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Old 05-28-2010, 03:43 PM   #5
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Quote:
Originally Posted by ThreeTaps View Post
So, with this you would conclude that rehydration of dry yeast is not a step worth taking? It's all I've ever done, but then again I've never -not- rehydrated, so I don't know the difference. I'm doing a Blonde next week (brew, that is...but my wife is blonde hah) so maybe I should try not rehydrating my nottingham. Think that's a wise decision?

Sorry to hijack the thread on vorlauf...which I love doing, so I'll continue.

EDIT:
After reading the article, I'm a little confused. As far as rehydrating yeast, are they recommending that you take some of your cooling wort and rehydrate with that, THEN pitch? Or simply pitch dry yeast on top in the primary without aerating (which I'm pretty certain is a necessary step)? In regards to the vorlauf part, I believe they're focusing on minimizing the fatty acid removal in US grains rather than HSA effects. What do you all think about not vorlaufing, for example, US 2-row? I've brewed with that stuff at least 6 times and every time I vorlaufed, and every batch tasted fantastic and had great yeast activity and everything else.
I believe they are implying that you just sprinkle on top of your wort. However, you should still aerate. They are saying that you simply don't need to stir the yeast in. I actually do it this way and it works just fine. The only times I rehydrate yeast is if I'm making a mead.
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Old 05-28-2010, 03:58 PM   #6
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I think the chances of any detectable problems caused by HSA is extremely small, as long as you are careful. I have no knowledge of lipids, and their being affected by vorlaufing.

As far as rehydrating, both Danstar and Fermentiis websites recommend rehydrating. Fermentiis advises rehydrating in either water or wort. Danstar recommends water.

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Old 05-28-2010, 04:01 PM   #7
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Almost seems like that blog post is just to stir up some ****. Their reasoning is very, very weak with no regard for the reasons those practices are in place. Let's see, is it better to strip some of the FAN or to kill half your yeast? Is it better to filter out some of the fatty acids or to end up boiling a bunch of husk material? Give me a break

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Old 05-28-2010, 04:26 PM   #8
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RE: vorlauf
The reason they give is that it strips fatty acids out that the yeast need. I find it hard to believe that vorlaufing a quart or so of a 5 gallon batch strips so much fatty acids that the yeast suffer.

Also, if what they say is true then wouldn't all the RIMS/HERMS brewers be stripping those fatty acids during their entire recirculation?

Quote:
I believe they are implying that you just sprinkle on top of your wort. However, you should still aerate.
When using dry yeast you don't need to aerate.
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Old 05-28-2010, 04:51 PM   #9
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Quote:
Originally Posted by SpanishCastleAle View Post
RE: vorlauf
The reason they give is that it strips fatty acids out that the yeast need. I find it hard to believe that vorlaufing a quart or so of a 5 gallon batch strips so much fatty acids that the yeast suffer.

Also, if what they say is true then wouldn't all the RIMS/HERMS brewers be stripping those fatty acids during their entire recirculation?


When using dry yeast you don't need to aerate.
Say what??
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Old 05-28-2010, 04:53 PM   #10
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Quote:
Originally Posted by SpanishCastleAle View Post

When using dry yeast you don't need to aerate.
Why is that. There is no difference between liquid and dry yeast other than cell count. So, why would you not need to aerate a dry yeast when you would with a liquid yeast after making a starter. Maybe there is something I am missing?
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