Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
I use dry yeast exclusively and flor a very long time I always intended to re-hydrate it just never happened. I never thought about it, or read my checklist apparently, until I was ready to fill the fermenter.
So, I did a side by side. Same recipe, same yeast. One direct pitched the other re-hydrated. The re-hydrated yeast took off within 6 hours and fermented violently. Bulk fermentation was complete within 72 hours. The direct pitched lagged for approximately 36 hours and took a full week to attenuate.
Both were in a temp controlled environment.
From that I was sold on teh benifits of re-hydartion. I just need to learn to read my own dang checklists.
I'm still sprinkling my dry yeasts on the wort. I see advantages to re-hydrating but I guess until I see a disadvantage (bad beer) to "sprinkling" in my brewery I'll keep doing it. I'm not afraid of long lag times and fermentations as long as the results are good. As long as I remember to take the packet out of the fridge six hours or more before pitching my Nottingham and S-05 fermentations start somewhere between eight and 24 hours after the packet is sprinkled and the fermenter sealed.
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Looking forward to brewing some beer
I work at an ethanol plant in ohio and we deal with fermentis and let me tell you those guys are wacko, we have a 5000 gallon (pretty much conical ferm.) that we use to rehydrate the yeast in, when we first started using fementis I personally dealt with a few of the guys from the company and one guy would tell me to hydrate it one way and the other would tell me a different way in the end we came up with our own way which work the best (add water, heat water, recirc the tank, turn on the agitator add yeast walk away) the viability was through the roof. Even tho those guys know what their talking about sometimes they put way to much thought into it. but as far as beer goes i just sprinkle it on top with great results.
I work at an ethanol plant in ohio and we deal with fermentis and let me tell you those guys are wacko, ....
Well considering they spend their days turning sugar water into hooch I'm not surprised....I wouldn't be surprised if they use their products on things that we would find quite scary...and sample it too...
"Hey Joe....I just pitched 05 in 5 gallons of goats blood, come to my lab on Friday and we'll do some "research" on it "
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured.
Quote:
Originally Posted by YooperBrew
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac!
I have pretty much started dry pitching fermentis yeast now. I don't even aerate anymore. I can't tell any difference in the beer from when I made a starter or rehydrated. I just cool to 65*, rack it to the fermenter, pour the yeast in and put it away. Usually it is starting to foam in just a few hours. I think it is much simpler and much less chance to contaminate anything.
I'm sure everyone has favorable results with whatever method you choose, but dry pitching does kill some yeast. As long as you're fine with that, sprinkle away. You're really just experiencing conditions where about half a pack of yeast is OK. It really depends on the OG of the beer and how aggressive you want the attenuation. It's not really a matter of lag time. It's potentially pitching a less than ideal cell count. If you look at the Mrmalty.com pitch calc (it assumes you rehydrate), there are very few beers that *should* be fermented with half a viable pack. Maybe you don't know the difference but claiming that "I haven't had a problem yet" is like saying you won't wear a seat belt because you haven't been ejected through the windshield yet. The brew might be more estery than it should be. It may hang a few points above the desired FG. If you're trying to brew the best possible beer, why cut corners?
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