Originally Posted by DoctorCAD
There are several ways to start the yeast. The best method is like ice cream...everybody has their favorite.
I've done 3 methods, pitching on top, pitching and stirring and starting in warm water and sugar. No difference in any for me.
I notice that none of your methods follows the directions printed on the yeast packets. I figure those guys are smarter than I am, so I try to follow their directions.
I don't think it's that other methods don't work. I think it's a question of how can I get the most yeast cells fermenting quickly with as little stress as possible. Biochemedic just posted a lengthy quote on rehydrating from one of the Lallemand experts. His suggestions coincide with the yeast packet directions. A quote from his post:
"How do many beer and wine makers have successful fermentations when they
ignore all the above? I believe that it is just a numbers game. Each gram
of Active Dry Yeast contains about 20 billion live yeast cells. If you
slightly damage the cells, they have a remarkable ability to recover in the
rich wort. If you kill 60% of the cell you still have 8 billion cells per
gram that can go on to do the job at a slower rate."