Should I just throw out my beer??? - Page 3

**Yooper** · 06-01-2007, 02:04 AM

Really, doesn't matter. I've done both and not noticed a bit of difference. There are some scientific reasons to rehydrate, but for all practical purposes, you'll not notice the difference.

**Bobby_M** · 06-01-2007, 03:31 AM

I'll lightly chime in here. Rehydrating makes a difference, but you probably won't notice it unless you're pitching into a big beer; something like 1.070 or higher. The yeast companies themselves suggest that rehydrating in water makes more cells survive the rehydration process. If you have a relatively small beer and enough O2 in solution, it won't have any problem fermenting out. Lower O2, bigger beer... eh, I'd rather give them every advantage possible.

Pabst Blue Robot · 06-01-2007, 03:33 AM

For what it's worth, I find rehydrating to be valuable only when the yeast is in doubt. Call it "proofing." If it's been sitting on the shelf for quite some time under uncertain conditions, then I'll rehydrate if only to make sure that the yeast starts to foam up and work. That way I won't waste 12-24 hours time waiting for signs of fermentation if it's possible that there won't be any. Otherwise, I just pitch it right into the fermentor and beer is made.

Yeast are by far hardier than we generally give them credit for.

**Denny's Evil Concoctions** · 06-01-2007, 03:52 AM

OK not hydrating yeast may work, but you get less viable yeast cells in the wort since the ozmotic presure will burst a number of the yeast cells.

I like to have as healthy a cell count as I can get so I always hyrdate my yeast.

I'm also using one packet for 40L (11gallons) so yeast viabilty is somewhat of an issue.

They do cram a lot of yeast cells in dry yeast packets today. Mostly for the newbie brewer so that they donlt have to hydrate. But IMHO you should hydrate for a helathy cell count. Unless you are doing a belgian (trappist) and want extra esters. Since lower cell count can stress the yeast and produce more esters.