Broncoblue
Well-Known Member
Going to make a Brewhouse stout from a no-boile kit (bladder bag) in the next day or two. Is there any specific type of yeast that works well with stouts. Do I need to make a started? Any advice would be appreciated
I like WL irish ale yeast for stouts. No need to re-hydrate.
HOOTER said:Not sure what a brewhouse stout or a bladder bag is but I like S-04 for stouts. Easy to handle (just rehydrate), quick fermenter and nice flavor profile.
No, it is not necessary in the strictest sense of the word (or even a loose interpretation, really). The idea of rehydrating is that the cell walls of the yeast are not exposed to quite the degrees of osmotic pressure in plain water than they will be in the wort of considerably higher gravity. Rehydrating with water ostensibly makes the cell walls more "pliable" to better handle the osmotic pressures discovered in the wort. Yes, the yeast can go from dry to wort with apparent success but it does represent additional stress for the yeast.I have never rehydrated safale-04 even in my big batches.. It's not necessary is it?
TheSeether said:No, it is not necessary in the strictest sense of the word (or even a loose interpretation, really). The idea of rehydrating is that the cell walls of the yeast are not exposed to quite the degrees of osmotic pressure in plain water than they will be in the wort of considerably higher gravity. Rehydrating with water ostensibly makes the cell walls more "pliable" to better handle the osmotic pressures discovered in the wort. Yes, the yeast can go from dry to wort with apparent success but it does represent additional stress for the yeast.
Finally, the sooner the yeast get to work the more quickly they outpace any competitors that may find their way into your wort. The yeast have to hydrate one way or the other. Do you want them to get to work as soon as they hit the wort or wait around in the wort getting rehydrated?
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