I am wondering if i should rehydrate my safale S0-4 dry yeast in a small glass of chilled wort (from the very same batch I am working on) for better yeast health. Any idea/experience on this one and the use of dry yeast directly from the sachet vs the use of rehydrated (in water or wort) dry yeast?
I am asking because I suspect that my yeast health is not flawless and some auto autolysis occurs during the fermentation and I am looking for ways to improve.
UPDATE: IT IS A BAD IDEA TO REHYDRATE IN CHILLED WORT. According to the book "Yeast"from Chris White and Jamil Zainasheff, if you do so, you simply end up damaging the yeast cells. They say that high levels of sugar, nutrients, hop acids, or other compounds can enter freely and damage the cells. This is due to the fact that during the first moments of rehydration, yeast cells can't regulate what passes through the membrane.
Basically, this makes us think and reconsider the option of pitching dry yeast straight from the sachet....since what I have just mentioned is what kills 50% of the total yeast cells at pitching.
I am asking because I suspect that my yeast health is not flawless and some auto autolysis occurs during the fermentation and I am looking for ways to improve.
UPDATE: IT IS A BAD IDEA TO REHYDRATE IN CHILLED WORT. According to the book "Yeast"from Chris White and Jamil Zainasheff, if you do so, you simply end up damaging the yeast cells. They say that high levels of sugar, nutrients, hop acids, or other compounds can enter freely and damage the cells. This is due to the fact that during the first moments of rehydration, yeast cells can't regulate what passes through the membrane.
Basically, this makes us think and reconsider the option of pitching dry yeast straight from the sachet....since what I have just mentioned is what kills 50% of the total yeast cells at pitching.