Rehydrating dry yeast? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Rehydrating dry yeast?

Reply
 
Thread Tools
Old 08-29-2012, 11:59 PM   #1
RauelDuke
Recipes 
 
Feb 2012
Garden City, Georgia
Posts: 230
Liked 137 Times on 76 Posts



So i am curious does rehydrating dry yeast really make a difference? Is it like making a starter for liquid yeast?

 
Reply With Quote
Old 08-30-2012, 12:03 AM   #2
neko
 
neko's Avatar
Recipes 
 
Oct 2008
Portland, OR
Posts: 570
Liked 18 Times on 16 Posts


The book "Yeast" says that as much as 50% of dry yeast dies if you don't rehydrate it first. They said it is because waking up in wort is too much of a shock compared with straight water. That's a good enough reason for me to rehydrate.
__________________
Ring ding dong. Ring a ding-ding-ding dong

"We have invented the world's largest laser system" -Ahnold

 
Reply With Quote
Old 08-30-2012, 12:26 AM   #3
smata67
Recipes 
 
Jun 2010
northern va
Posts: 323
Liked 6 Times on 6 Posts


Follow directions on the dry yeast packet.

 
Reply With Quote
Old 08-30-2012, 12:45 AM   #4
govner1
Kept Man!
HBT_SUPPORTER.png
 
govner1's Avatar
Recipes 
 
Jan 2012
Atlanta, GA
Posts: 3,506
Liked 387 Times on 326 Posts


Rehydrate in 85-90 water for 20 minutes. Then stir and add a Tsp of OJ. Rest another ten minutes, stir and pitch!

 
Reply With Quote
Old 08-30-2012, 12:54 AM   #5
sweetcell
HBT_SUPPORTER.png
 
sweetcell's Avatar
Recipes 
 
Jan 2012
Rockville, MD
Posts: 5,064
Liked 940 Times on 686 Posts


never heard of adding a tablespoon of orange juice... what does that do?

i sometimes add small quantities of the wort to the rehydrated yeast after 20-30 minutes. i start off with a few spoonfuls, might end with adding a half-cup after some time. my unscientific thought is that this allows the yeast to start adapting to the sugary environment before taking the Big Plunge.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: NHCPA (BPA and APA made with ingredients from Baltimore), 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
Reply With Quote
Old 08-30-2012, 12:54 AM   #6
Curtis2010
HBT_SUPPORTER.png
 
Curtis2010's Avatar
Recipes 
 
Dec 2011
, Guatemala
Posts: 1,852
Liked 307 Times on 210 Posts


Yes, generally dry yeast should be rehydrated, but no starter.

When in doubt, go with the manufacturers recommendations. Most of them have quite good info available on the web. I always make it a point of reading their specs and recommendations -- especially before using or even ordering a new yeast.

 
Reply With Quote
Old 08-30-2012, 12:58 AM   #7
jeepinjeepin
 
jeepinjeepin's Avatar
Recipes 
 
Apr 2011
Winston-Salem, NC
Posts: 6,411
Liked 1046 Times on 1025 Posts


I rehydrate and pitch. I wouldn't add OJ. I don't think it's enough to make a difference but if you feed the yeast simple sugar it loses the ability to metabolize more complex sugars.
__________________
Walmart is about the only reason for open or concealed carry that I can get behind. -Randar

 
Reply With Quote
Old 08-30-2012, 03:00 AM   #8
Bricks41
Recipes 
 
Aug 2012
Dublin, OH
Posts: 241
Liked 19 Times on 15 Posts


Boil water, cool, once below 90 drop in yeast for 20 minutes. Before pitching put spoonfuls of wort into the yeast - same as you would do when tempering an egg mixture... (balancing the temp to not cook the egg/shock the yeast. When it's within a few degrees of the rest of the wort, pitch.

 
Reply With Quote
Old 08-30-2012, 03:48 PM   #9
StanJohnson
 
StanJohnson's Avatar
Recipes 
 
Dec 2011
Titusville, Florida
Posts: 232
Liked 16 Times on 15 Posts


This is a pretty good video on how to re-hydrate yeast.
__________________
RDWIWBB

Stan

 
Reply With Quote
Old 08-30-2012, 04:09 PM   #10
Bricks41
Recipes 
 
Aug 2012
Dublin, OH
Posts: 241
Liked 19 Times on 15 Posts


+1 for the vid - It is similar to the one I used the first time.

Also, as far as does rehydrating make a difference, I have to say YES. The one time I did this, fermentation took off when comared to the 'ole sprinkle and seal.

StanJohnson Likes This 
Reply With Quote


Reply
Thread Tools



Forum Jump