gcdowd
Well-Known Member
I've heard both yes and no, but is there some sort of guidance on this? Does it depend on the style?
I've heard both yes and no, but is there some sort of guidance on this? Does it depend on the style?
Before dry yeast cells can start fermenting , they need to absorb the water they lost during the drying Process and
the most important objective is to reduce the lag phase .
Hector
Before dry yeast cells can start fermenting , they need to absorb the water they lost during the drying Process and
the most important objective is to reduce the lag phase .
Hector
That's the old Palmer, he has changed his tune and now goes by the manufacturers recommendations. No proofing and that temp is warmer than usually recommended.Well sorta.... Here is a quote from Palmer
"Preparing Dry Yeast
Dry yeast should be re-hydrated in water before pitching. Often the concentration of sugars in wort is high enough that the yeast can not draw enough water across the cell membranes to restart their metabolism. For best results, re-hydrate 2 packets of dry yeast in warm water (95-105°F) and then proof the yeast by adding some sugar to see if they are still alive after de-hydration and storage."
I think this example is talking about the small packs, that is why he says to use two.
I have a handful of brews done and have used dry yeast on all but one. I've never rehydrated or made starters, and have never had a problem. Sure it's not hard to rehydrate, but it is time and effort that appear to me to be wasted. Oh and for the one liquid yeast i used, i didn't make a starter, and that wasn't a problem either.
Hard to go wrong following the manufacturer's instructions.
Either way you'll get beer, but your goal should be perfection in your process. That's how you become the best possible brewer.
I rehydrate. Here's how.
- during the mash, I put about half cup of water into a tupperware sandwich container, with lid loose. Microwave 1.5 minutes (slight boil).
- Forget about it for a while
- once I start cooling my wort, I go to the microwave, remove the container, and dump dry yeast in
- when wort is cool and transfered to carboy, pour creamed yeast into carboy
Easy peezy. Why not?
So, how long do you re-hydrate for?? 20 to 30 minutes?
Thanks,
E
Sure it's not hard to rehydrate, but it is time and effort that appear to me to be wasted.
Either way you'll get beer, but your goal should be perfection in your process. That's how you become the best possible brewer.
Reducing the Lag phase is NOT wasting the time .
Hector
What type of time are you talking about for lag? What's good? What's bad?
I can mention at least two advantages :
1- By rehydrating , you prove the viability of the Yeast .
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