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Old 01-29-2010, 11:05 PM   #11
phasedweasel
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Quote:
Originally Posted by AZ_IPA View Post
yes, but they also say this: (pitching dry into wort as long as it's above 68)
I don't generally pitch into wort that's above 68. I like to cool to fermentation temp directly because all I have is a swamp cooler for maintaining the proper temp.



 
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Old 01-29-2010, 11:11 PM   #12
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Quote:
Originally Posted by phasedweasel View Post
I don't generally pitch into wort that's above 68. I like to cool to fermentation temp directly because all I have is a swamp cooler for maintaining the proper temp.
And the lower you chill before directly pitching dry yeast the worse it gets.

Quote:
. . . At 60F, there can be as much as 60% dead cells.



 
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Old 01-29-2010, 11:35 PM   #13
phasedweasel
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Quote:
Originally Posted by AnOldUR View Post
And the lower you chill before directly pitching dry yeast the worse it gets.
Right, that was my point: I always rehydrate, and it should be made clear that in any reasonably cooled wort rehydration is a good idea.

 
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Old 01-29-2010, 11:47 PM   #14
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this is all news to me....
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Old 01-30-2010, 12:59 AM   #15
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Old 02-01-2010, 04:43 PM   #16
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Great video Bobby. I knew you were working on it, but don't think I had seen it until now.

Maybe add as a link in your sig so it can be referenced more easily?

 
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Old 02-01-2010, 05:08 PM   #17
johnnyc
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This is 1 1/2 packets of S-04 pitched dry into the bottom of a carboy with the wort poured straight on top, no rehydrating and kept at 65*

[youtube]eX_pJksfZ10[/youtube]
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Old 02-01-2010, 05:23 PM   #18
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I usually stir the US-05 into a couple of cups of cooled wort, to let it dissolve before dumping into the fermenter.

Seems to work, the Better Bottle trys to explode by the next morning.

I have dumped it dry into a fermenter, I had some liquid yeast that was bad. It worked fine that way, too.

 
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Old 02-01-2010, 09:16 PM   #19
craigd
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You are probably better off rehydrating into water than wort - otherwise you may as well sprinkle directly on the main batch. Re-hydrating in water allows the yeast to gently expand cell walls before going into the more harsh environment of a sugary liquid. Doing this is said to increase the viability of yeast cells when pitched.
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Old 02-02-2010, 09:46 AM   #20
yeoldebrewer
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I work hard at pampering the yeasties, so I re-hydrate in 80 to 90 deg. water with GoFerm. Also, my wort usually winds up with a thick layer of foam at pitching time which tends to cause dry yeast to clump.


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