SteveM

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Black Diamond Brewery

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boo boo

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I rehudrate for the most part, but for my last brew just took a packet of US-05 out of the freezer and sprinkled it on top of my wort and it was rockin 12 hours later. ( When I finally looked at it )

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Cheaton

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I think actually if you spend a bit MORE time reading on here you'll find most people DON'T rehydrate dry yeast. But alot of people make starters for "liquid" yeasts.

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Tap-A-Drafted - Sweet Baby Stout

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Yuri_Rage

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That doesn't mean it's not a good idea.
Perhaps. But I also think you'll find that the more experienced brewers do.

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Cheaton

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I think you're speaking from personal preference. While I realize you've been around here for a long time; in my short time here I've done some pretty extensive reading on these forums and I would wager that generally speaking for 5 gallon batches most people on these board don't rehydrate (experienced and inexperienced alike). I would also say that there's very little evidence that there's much benefit from doing so. If it makes you feel better to rehydrate, go ahead. But when you pitch dry yeast, you ARE rehydrating. What's the difference between dumping the yeast in water for an hour before you pitch, and dumping it straight into the wort other than perhaps an extra hour of lagtime? Not much.... But like I said, it's preference and one should do whatever makes them feel good.

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Primary - Plain Pub Bitter

Bottled - Brewer's Best English Brown Ale (Suprisingly good!), EdWort's Apfelwein, Cleveland Winter Pale Ale

Tap-A-Drafted - Sweet Baby Stout

On Deck -

boo boo

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If you feel that way, then perhaps you should read the answer given to Dan Listerman when he posed that question to the expert.
http://koehlerbeer.com/2008/06/07/rehydrating-dry-yeast-with-dr-clayton-cone/

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Rick500

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No arguments from me that just sprinkling a fresh packet of dry yeast into the wort will ferment the beer.

But the difference between rehydrating with water and rehydrating with wort, is in what the yeast cells are pulling through their cell walls in the first moments that they're in the liquid. About twice the number of yeast cells will live through rehydrating in water than will live through rehydrating in wort.

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Cheaton

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Thanks for this, finally someone posts something that has some sort of science to it. That link should be stickied somewhere. Not that I'm going to start rehydrating my yeast, but it's nice to know the reason its recommended vs. just do it because someone says so. Sounds like the actual issue is just a lag time issue, or the potential of a fermentation that doesn't start. But, based on that article it sounds like there's also potential wreck the yeast if done improperly.

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Primary - Plain Pub Bitter

Bottled - Brewer's Best English Brown Ale (Suprisingly good!), EdWort's Apfelwein, Cleveland Winter Pale Ale

Tap-A-Drafted - Sweet Baby Stout

On Deck -

Yuri_Rage

Recipes 

Cheaton, I posted very similar information in post #9. Your attitude has been less than pleasant here.

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JLem

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is it necessary? No - you can make really good beer without rehydrating the yeast.

But, given the benefits of doing so (nicely touched upon above), you will probably make better beer by doing so.

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Bottle conditioning: Dark Sugar Barley Wine (2010)
Drinking: Amarillo Wheat, Little Rhody Red, Attleboro Altbier, 2009 Cider,
Bottle Aging: 2009 Cyser, Milk Stout, Beanstock Stout, 2009 Yuletide Ale, Peat-smoked & Spruced Barleywine (2009)
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