So, with this you would conclude that rehydration of dry yeast is not a step worth taking? It's all I've ever done, but then again I've never -not- rehydrated, so I don't know the difference. I'm doing a Blonde next week (brew, that is...but my wife is blonde hah) so maybe I should try not rehydrating my nottingham. Think that's a wise decision?
Sorry to hijack the thread on vorlauf...which I love doing, so I'll continue.
So, with this you would conclude that rehydration of dry yeast is not a step worth taking? It's all I've ever done, but then again I've never -not- rehydrated, so I don't know the difference. I'm doing a Blonde next week (brew, that is...but my wife is blonde hah) so maybe I should try not rehydrating my nottingham. Think that's a wise decision?
Sorry to hijack the thread on vorlauf...which I love doing, so I'll continue.
EDIT:
After reading the article, I'm a little confused. As far as rehydrating yeast, are they recommending that you take some of your cooling wort and rehydrate with that, THEN pitch? Or simply pitch dry yeast on top in the primary without aerating (which I'm pretty certain is a necessary step)? In regards to the vorlauf part, I believe they're focusing on minimizing the fatty acid removal in US grains rather than HSA effects. What do you all think about not vorlaufing, for example, US 2-row? I've brewed with that stuff at least 6 times and every time I vorlaufed, and every batch tasted fantastic and had great yeast activity and everything else.
When using dry yeast you don't need to aerate.I believe they are implying that you just sprinkle on top of your wort. However, you should still aerate.
RE: vorlauf
The reason they give is that it strips fatty acids out that the yeast need. I find it hard to believe that vorlaufing a quart or so of a 5 gallon batch strips so much fatty acids that the yeast suffer.
Also, if what they say is true then wouldn't all the RIMS/HERMS brewers be stripping those fatty acids during their entire recirculation?
When using dry yeast you don't need to aerate.
When using dry yeast you don't need to aerate.
Why is that. There is no difference between liquid and dry yeast other than cell count. So, why would you not need to aerate a dry yeast when you would with a liquid yeast after making a starter. Maybe there is something I am missing?
But there is a difference. This is straight from the Danstar FAQ:Why is that. There is no difference between liquid and dry yeast other than cell count. So, why would you not need to aerate a dry yeast when you would with a liquid yeast after making a starter. Maybe there is something I am missing?
I always aerate my wort when using liquid yeast. Do I need to aerate the wort before pitching dry yeast?
No, there is no need to aerate the wort but it does not harm the yeast either. During its aerobic production, dry yeast accumulates sufficient amounts of unsaturated fatty acids and sterols to produce enough biomass in the first stage of fermentation. The only reason to aerate the wort when using wet yeast is to provide the yeast with oxygen so that it can produce sterols and unsaturated fatty acids which are important parts of the cell membrane and therefore essential for biomass production.
If the slurry from dry yeast fermentation is re-pitched from one batch of beer to another, the wort has to be aerated as with any liquid yeast.
Almost seems like that blog post is just to stir up some ****. Their reasoning is very, very weak with no regard for the reasons those practices are in place. Let's see, is it better to strip some of the FAN or to kill half your yeast? Is it better to filter out some of the fatty acids or to end up boiling a bunch of husk material? Give me a break
Exactly my take on it.
Regarding the breaking down of fatty acids, I'd like more than someone saying a short "don't do this"; I want to know the mechanism by which these fatty acids are broken down. Personally, I think this statement is completely full of bull crap, but if a good explanation is available, I'm all ears.
As for rehydrating dry yeast, it just adds more water to the wort unnecessarily. If I'm using dry yeast I don't bother with that, either.
A half cup of water isn't going to dilute your beer in a meaningful way, so that's not a reason to skip rehydration. As to 'why bother': many argue that the dead yeast cells can cause off flavors. I'm not convinced about that, but if I'm spending 4 hours brewing, I'm not going to cut corners, especially on anything that directly affects fermentation.
Do you sterilize the water you use to rehydrate? Then continue that rehydration in a sterile environment?
Same here. I even boil the 1/2 pint mason jar and tip of thermometer I use to rehydrate/gelatin in the water. Cover with plastic wrap.When I use dry yeast (which is not often), I boil said water in my flask, cool and then sprinkle the yeast. I let sit, with no shaking or stirring, for about a half hour before pitching.
Which, interestingly enough, is my gelatin regimen. Boil, cool to 150, sprinkle, let sit, pitch.
In 7 out of 7 batches, I've pitched non-rehydrated wet yeast (wyeast or white labs) and i have not had any problems. I'm not saying rehydrating is a bad practice, but it's not totally necessary in my experience.
Something I don't understand from this thread - how does rehydrating get rid of dead yeast cells? Aren't they in the starter, which is then pitched into the wort?
In 7 out of 7 batches, I've pitched non-rehydrated wet yeast (wyeast or white labs) and i have not had any problems. I'm not saying rehydrating is a bad practice, but it's not totally necessary in my experience.
Something I don't understand from this thread - how does rehydrating get rid of dead yeast cells? Aren't they in the starter, which is then pitched into the wort?
Rehydration refers to dry yeast, not liquid. Liquid cultures are already hydrated.
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