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Old 10-04-2012, 11:09 PM   #11
pollykraker
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Quote:
Originally Posted by res291que View Post
No need to rehydrate in my experience ...
When is it neccessary to rehydrate ?

 
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Old 10-04-2012, 11:12 PM   #12
pollykraker
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Thanks everyone. Sorry if this thread is about something that has been asked hundreds times before... Just a complete N00b and dont have a full grasp on the yeast process.

 
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Old 10-04-2012, 11:46 PM   #13
daksin
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Just want to chime in here and advocate FOR rehydrating your yeast. If you don't, you're killing off half your available cells. Will you make beer without rehydrating? Yes, but it won't be as good as it could be.

Rehydrate per package instructions, 95-105F pre-boiled water only. No sugar or dme or wort or anything.

Also: control your fermentation temperature tightly (beer temp, not ambient temp, needs to be mid 60's F).
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Old 10-05-2012, 03:37 AM   #14
Pilotpip
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I have pitched US-05 straight in, and I've rehydrated. I prefer to rehydrate. The lag time of direct pitch is much higher for me and with my limited time at home I'd rather be around to make sure I'm home to attach a blowoff if needed.
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Old 10-05-2012, 04:24 AM   #15
pollykraker
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Quote:
Originally Posted by daksin
Just want to chime in here and advocate FOR rehydrating your yeast. If you don't, you're killing off half your available cells. Will you make beer without rehydrating? Yes, but it won't be as good as it could be.

Rehydrate per package instructions, 95-105F pre-boiled water only. No sugar or dme or wort or anything.

Also: control your fermentation temperature tightly (beer temp, not ambient temp, needs to be mid 60's F).
Cool.. awesome input. Basically for good habit as a new brewer I should prob just do this no matter what

 
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Old 10-05-2012, 08:45 AM   #16
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Quote:
Originally Posted by pollykraker

Cool.. awesome input. Basically for good habit as a new brewer I should prob just do this no matter what
Agreed. Plus, the warmer you ferment, the more likely you are to get esters (fruity or other flavor compounds) that generally you don't want in your beer. I strongly second the call to ferment mid- to upper 60s.

The two most important things for GREAT beer are yeast health (rehydration in this case) and temp control during fermentation.

Cheers!
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Old 10-05-2012, 11:59 AM   #17
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Quote:
Originally Posted by pollykraker View Post
Thank you very much. Trying to get as many questions I have answered to prep... And yeast is one area was little lost on...

In regards to pitching of the yeast, does the wort temp need to be at the 65-68 temp as well or would 70 be fine to pitch ???

And it is recommended to hydrate the yeast before pitching ? Using forum on my smart phone so unable to use search info for this question... I'm sure is asked all the time
In a perfect world you should try to pitch the yeast slightly colder than the desired fermentation temperature to allow for a healthy controlled growth phase and allow the yeast to ramp up to temperature. If this cannot be done then a s close to fermentation temperature is best practice.

While starters are not required for dry yeast it is best practice to properly rehydrate prior to pitching and for 05 the ideal fermentation temperature is in the 65-68 F range
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