BOBTHEukBREWER
Well-Known Member
- Joined
- Jun 22, 2008
- Messages
- 546
- Reaction score
- 7
The packet says hydrate for 15 minutes before pitching, many folks on here support adding dry yeast straight to surface of wort. Confusing.
The fact that huge numbers of people either pitch rehydrated yeast or pitch straight from the pouch indicates it probably doesn't make much difference.
To maximize your cell count and minimize stress/shock of the yeast, it is best to rehydrate dry yeast before pitching. This is an undisputed fact.
isnt putting the dry yeast into the fermenter rehydrating it?????????
A couple of years ago a bad batch of dry yeast was released that was defective. If I had rehydrated it beforehand it would have been obvious. I always rehydrate just to be sure.
Not that I'm disagreeing, I know there's all kinds of science behind it, but if you're just going to state an "undisputed fact" instead of your personal experience comparing/contrasting the two methods, it would help to post a source so the OP can have an "undisputed answer".
Do a quick search on this forum and you'll find a bit of dispute to your "undisputed fact".
I don't think many really argue with the science behind it, but in practice it's pretty common for many to not really notice a difference.
A couple of years ago a bad batch of dry yeast was released that was defective. If I had rehydrated it beforehand it would have been obvious. I always rehydrate just to be sure.
To maximize your cell count and minimize stress/shock of the yeast, it is best to rehydrate dry yeast before pitching. This is an undisputed fact.
Rehydrating wouldnt have told you anything, whether the yeast were dead or not they would have absorbed the liquid and looked identical.
Rehydrating wouldnt have told you anything, whether the yeast were dead or not they would have absorbed the liquid and looked identical.
thanks, everybody, so if we choose to hydrate first, adding a small amount of yeast nutrient and brewing sugar - OR - a little diluted mash, would get the yeast into pro-active mode, me thinks....
really? i thought tons of experienced brewers dispute it. this thread is proof. me, i just pitch dry, and always have
really? i thought tons of experienced brewers dispute it. this thread is proof. me, i just pitch dry, and always have
All this thread proves is that there is a lot of ignorance of brewing science out there.
Pitching dry can result in up to 50% reduction in possible viable cells due to excessive osmotic pressure from a high density sugar solution (wort) on the cell walls.
Again, it will work in most standard gravity worts, but it is not optimal and most often results in under-pitching and introduction of excessive dead yeast into your new beer. If that doesn't bother you, then by all means, keep pitching dry.
All this thread proves is that there is a lot of ignorance of brewing science out there.
Pitching dry can result in up to 50% reduction in possible viable cells due to excessive osmotic pressure from a high density sugar solution (wort) on the cell walls.
Again, it will work in most standard gravity worts, but it is not optimal and most often results in under-pitching and introduction of excessive dead yeast into your new beer. If that doesn't bother you, then by all means, keep pitching dry.
Dougie63 said:you do know that yeast RAPIDLY multiply within a couple hours to 5-10 times what comes in the pouch and alot more than any "viable" yeast starter could ever put out, it would be far MORE better to air-e-ate to re-hy-drate and I seriously doubt and I dont care who or what the "experts" say that you would lose 50 percent of viable cells and not to mention there is "NO" I repeat "NO" difference in the quality and/or taste of the finished product.
Excellent. We will inform Dr. White of his errors, and pass your findings along to the Journal of Brewing Science.
Does Dr White know anything about brewing beer?????????
Um, yes.
ok please show us what if anything he has brewed, and please show us where the finished product has changed in flavor ect
ok please show us what if anything he has brewed, and please show us where the finished product has changed in flavor ect
Enter your email address to join: