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Old 05-16-2011, 01:21 AM   #1
togodoug
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Dec 2010
saipan, Mp
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Re-hydrating dry yeast. I know some guys who donít bother, just pitch the dry yeast into the wort and cover it up.
Iím having real issues with a sour, astringent after taste. Iíve tries different yeasts, different water and still have the same taste no matter what the recipe.
Iím wondering now if its bacteria, although I sanitize everything with one-step.
I wonder if it is sanitation, re-hydration is just one more step and opportunity to mess up and get bacteria in the wort. So should I just skip that step??

 
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Old 05-16-2011, 01:24 AM   #2
BigB
 
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Dec 2009
Shelby Twp, MI
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Tell us the rest of your procedure, what equipment, etc. I REALLY doubt that a sour/astringent taste is due to rehydrating yeast. What about fermentation temps? What about all grain or extract? What about times? What different recipes? So many variables, but rehydrating dry yeast would be way down on my list.
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Old 05-16-2011, 03:13 AM   #3
togodoug
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Dec 2010
saipan, Mp
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Quote:
Originally Posted by BigB View Post
Tell us the rest of your procedure, what equipment, etc. I REALLY doubt that a sour/astringent taste is due to rehydrating yeast. What about fermentation temps? What about all grain or extract? What about times? What different recipes? So many variables, but rehydrating dry yeast would be way down on my list.
I've been working on the same bad after taste for sefverla batches. The only other thing I can think of is water. But I use RO or distilled.

 
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