Safale S-05 Rehydration question - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Safale S-05 Rehydration question

Reply
 
Thread Tools
Old 01-24-2010, 03:25 PM   #1
daveyohill
Recipes 
 
Aug 2009
Maine
Posts: 31


I understand that dry yeast viability is improved with rehydration prior to pitching (according to Jamil anyway).

To re-hydrate I boil 1 cup of water to sterilize and then cool off tin foil covered in a pyrex measuring cup. When the water is below 80degF. I sprinkle the yeast into the water to rehydrate.

The last two times I've done this with S-05 the yeast formed a barrier at surface and even after letting it sit for 1/2hr a major portion of the yeast required stirring to incorporate into the water. It was clumpy and needed stirring to produce a slurry.

When I've done this with S-04 the yeast immediately falls into solution and produces a foamy slurry without stirring within 15 minutes.

Is this a common experience with this yeast?

Do you even bother rehydrating with this yeast.

After 12 hours in primary the airlock has started bubbling every 15-20 seconds so I'm guessing everything is OK. My last beer was fermenting vigorously after 24 hours. I just wonder if I really need to sweat this detail to produce great beer.
__________________
" Why can't I free your doubtful mind and melt your cold cold heart?"

On Deck: "Some Cascade Porterish Thing!"
Primary: "Glen's' Tree Stand, Wicked Brown Ale"
Bottled: "Goodnight Irene; Wicked Amber Ale"

 
Reply With Quote
Old 01-24-2010, 04:39 PM   #2
menschmaschine
 
menschmaschine's Avatar
Recipes 
 
Jun 2007
Delaware
Posts: 3,272
Liked 41 Times on 33 Posts


Quote:
Originally Posted by daveyohill View Post
I understand that dry yeast viability is improved with rehydration prior to pitching (according to Jamil anyway).
This is true and here's why...

When yeast ferment certain sugars (such as maltose), they must first secrete an enzyme that breaks this sugar down so they can metabolize it. They only have the capacity to secrete these types of enzymes when they are healthy and hydrated. Under these circumstances, the yeast's cell membrane won't allow maltose in unchecked.

When a dehydrated yeast cell first becomes hydrated, it allows too many things in the hydration solution into the cell unchecked. When it allows things in that it would normally break down first (e.g., maltose), it can die. This is why it's best to rehydrate in water first. It gives the most viability and cell count.

That being said, it's not black and white and plenty of yeast survive when rehydrated directly in wort. In the case of ales, it is often desired to have a flavor profile that comes from yeast characteristics (esters, etc.). Many of these compounds are produced during the growth phase. So, having a higher cell count, such as that which comes from rehydrating dried yeast in water, is not always considered necessary depending on the brewer and the intended beer.

In the case of S-05, you may want a relatively clean flavor profile, so it may be worth rehydrating... especially if the gravity is over ~1.040.
__________________
END TRANSMISSION

 
Reply With Quote
Old 01-24-2010, 05:49 PM   #3
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 152 Times on 143 Posts


Most yeasts just sit there. The explanation I've received is: dry yeast is extremely hygroscopic and sticky. Even sitting on top of the water, the yeast is absorbing water. Next time I use some S-04, I'll try to remember if it acts differently.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 01-25-2010, 01:14 AM   #4
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
 
Irrenarzt's Avatar
Recipes 
 
Aug 2009
Half a mile from Tucson
Posts: 2,102
Liked 167 Times on 119 Posts


S05 is an animal, I wouldn't bother rehydrating.

 
Reply With Quote
Old 01-25-2010, 04:19 AM   #5
denimglen
 
denimglen's Avatar
Recipes 
 
Feb 2006
Auckland, New Zealand
Posts: 438
Liked 1 Times on 1 Posts


I have this 'problem' as well.

The effect is reduced if you can rehydrate in a container that is shallower and wider so there's more water surface area touching the yeast.

I just use a pyrex beaker, after about 15 minutes I give it a good stir, and again after about another 5 minutes then pitch., haven't had any problems yet.

 
Reply With Quote
Old 01-25-2010, 04:46 AM   #6
CharlosCarlies
Senior Member
HBT_LIFETIMESUPPORTER.png
 
CharlosCarlies's Avatar
Recipes 
 
Jan 2009
Conroe, TX
Posts: 713
Liked 9 Times on 7 Posts


Happens to me every time as well. I just give it a gentle swirl after 15-20 min and it's ready to go in another 5-10.

 
Reply With Quote
Old 01-25-2010, 05:34 AM   #7
defenestrate
Senior Member
HBT_LIFETIMESUPPORTER.png
 
defenestrate's Avatar
Recipes 
 
Sep 2008
edgewater, MD
Posts: 1,043
Liked 7 Times on 7 Posts


same thing here. when i use s04 it blooms up real quick, and notty precipitates very quickly. no biggy.
__________________
(dē-fěn'ĭ-strāt') To throw out of a window.

 
Reply With Quote
Old 01-25-2010, 01:12 PM   #8
SteveM
Recipes 
 
Aug 2005
Philadelphia area
Posts: 1,573
Liked 13 Times on 13 Posts


I don't rehydrate it at all and I've never had a problem. I'm careful to get my wort to the right temperature before pitching.
__________________
Black Diamond Brewery

Think global, drink local.

 
Reply With Quote
Old 01-25-2010, 02:07 PM   #9
greenbirds
 
greenbirds's Avatar
Recipes 
 
May 2008
Posts: 463
Liked 10 Times on 10 Posts


Yes, I have noticed this as well. Seems pretty much impossible to execute the instructions as stated (suspend without stirring while it soaks up water, then stir after ~15 min). I think denimglen hit it right on about using a shallower, wider container.

 
Reply With Quote
Old 01-25-2010, 02:30 PM   #10
bikefoolery
Cycling + Beer
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2008
Santa Maria, CA
Posts: 67
Liked 2 Times on 2 Posts


Viability of the yeast is lower without re-hydrating properly. There still are enough active yeast to ferment, but you are also essentially throwing a bunch of sick or dead yeast in your beer. I prefer not to do that.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Nottingham Yeast.. Rehydration Required?? hbhudy Fermentation & Yeast 18 12-22-2009 11:57 PM
Safale US-05 Yeast question... ohill1981 Beginners Beer Brewing Forum 18 10-17-2009 02:39 PM
why the temp requirement for dry yeast rehydration killian Recipes/Ingredients 2 06-14-2009 07:39 AM
Dry Yeast Rehydration and O2 experiment Bobby_M General Techniques 52 05-12-2008 03:39 AM
safale 56 / 05 jarvis311 Beginners Beer Brewing Forum 17 05-25-2007 01:06 PM


Forum Jump