boydster
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not really getting how using old dried up hops is anywhere near the same as using yeast as instructed.
Because you would be using half the amount and it is in less-than-optimal condition. And if you read the links I posted, you'll see the manufacturers clearly state that the yeast should be rehydrated before pitching.
For those that want to read empirical evidence of how much dry yeast is impacted by rehydrating in water vs. pitching dry, Sean Terril did cell counts and posted results here: http://seanterrill.com/2011/04/01/dry-yeast-viability/
The cell die-off leaves you with an under-pitched beer, and he posted results of pitch rate experiments here: http://seanterrill.com/2010/05/09/yeast-pitching-rate-results/