Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Dry Yeast FAQ
Reply
 
Thread Tools
Old 01-25-2014, 04:18 PM   #21
cheddarhed3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 149
Liked 19 Times on 16 Posts
Likes Given: 110

Default

From info gathered from different sources, the SAFALE US-05 strain (all I've used so far in two batches) actually is said to be more effective sprinkled dry and not rehydrated. Obviously I have little experience to draw from but the Wheat Beer that came with my Starter Kit turned out pretty good. Have a Chinook IPA that's still in primary but the verdict is still out. My plan was to brew the same Chinook IPA with liquid yeast and compare. Great thread here though as it gives us noobs some good advice. I know I personally tend to err on the side of caution since I'm simply trying to get the process down and comfortable with the times/temps needed to brew a successful batch. Cheers.


cheddarhed3 is offline
 
Reply With Quote
Old 01-25-2014, 08:50 PM   #22
g-star
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: PA
Posts: 725
Liked 87 Times on 67 Posts
Likes Given: 17

Default

Quote:
Originally Posted by cheddarhed3 View Post
From info gathered from different sources, the SAFALE US-05 strain (all I've used so far in two batches) actually is said to be more effective sprinkled dry and not rehydrated.
What are your sources? Anecdotal forum/LHBS chatter, or scientific studies?


g-star is offline
 
Reply With Quote
Old 01-25-2014, 09:02 PM   #23
boydster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: , Maine
Posts: 2,806
Liked 758 Times on 519 Posts
Likes Given: 601

Default

Quote:
Originally Posted by cheddarhed3 View Post
From info gathered from different sources, the SAFALE US-05 strain (all I've used so far in two batches) actually is said to be more effective sprinkled dry and not rehydrated. Obviously I have little experience to draw from but the Wheat Beer that came with my Starter Kit turned out pretty good. Have a Chinook IPA that's still in primary but the verdict is still out. My plan was to brew the same Chinook IPA with liquid yeast and compare. Great thread here though as it gives us noobs some good advice. I know I personally tend to err on the side of caution since I'm simply trying to get the process down and comfortable with the times/temps needed to brew a successful batch. Cheers.
If you look at Sean Terrill's experiments with US-05 linked in the first post, he showed pretty clearly that viability is substantially higher when rehydrated in warm water. More viable cells ferment more effectively than fewer viable cells as far as I can tell (except in cases of extreme overpitching) but if you care to share your sources I would be happy to read.
__________________
Check out these cool kits at Know How Brews & Foods!

Big Jim Walker IIPA
Allagash-ishhh White Ale
Happy Hoppy Blonde Ale
boydster is offline
 
Reply With Quote
Old 01-28-2014, 03:17 PM   #24
Puddlethumper
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Puddlethumper's Avatar
Recipes 
 
Join Date: Feb 2013
Location: San Joaquin Valley, California
Posts: 1,739
Liked 248 Times on 199 Posts
Likes Given: 211

Default

Its been quite a while since I used US-05 but it seems to me the last time I did the package instructions simply called for a direct dry pitch into the wort. A visit to their website gives that as an option, but also provides very precise rehydrating instructions:

http://www.fermentis.com/wp-content/...2/SFA_US05.pdf

Cheddarhead may have simply been reading and trying to follow the instructions on the package.
__________________
--------

Beer ----

--- the reason I wake up every afternoon.

------
Puddlethumper is offline
cheddarhed3 Likes This 
Reply With Quote
Old 01-28-2014, 05:38 PM   #25
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,565
Liked 802 Times on 591 Posts
Likes Given: 319

Default

Quote:
Originally Posted by Puddlethumper View Post
the package instructions simply called for a direct dry pitch into the wort. A visit to their website gives that as an option, but also provides very precise rehydrating instructions
rehydrating is the way to go.

they offer the hassle-free, "just pitch directly into the wort" instructions because they think homebrewers won't use their products if they instruct them to go through the (only slightly) complex process of rehydration. if you look at the commercial literature, yeast manufacturers say that dry yeast *must* be rehydrated. according to Jamil, up to half the cells don't survive being rehydrated in wort. on a homebrew scale that isn't too bad, but on a commercial scale you don't want to waste half of your raw materials. the mrmalty.com pitch rate calculator assumes that dry yeast is rehydrated. double the amount if you're pitching directly.
__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
Carb'ing: local sour cherry kriek
Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
sweetcell is offline
 
Reply With Quote
Old 01-30-2014, 02:02 AM   #26
cheddarhed3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 149
Liked 19 Times on 16 Posts
Likes Given: 110

Default

Definitely not scientific as I'm new to the "art" of brewing. Following the guide lines on the package, calling customer service at Northern Brewer and just general articles I can find. Like I had mentioned though, I'm still in the experimentation phase and am going to try the same brew 2-3 different ways (dry, rehydrated, liquid) so I can taste the difference (if there is one) for myself. Cheers.
cheddarhed3 is offline
92yjeremy Likes This 
Reply With Quote
Old 01-30-2014, 02:24 AM   #27
Puddlethumper
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Puddlethumper's Avatar
Recipes 
 
Join Date: Feb 2013
Location: San Joaquin Valley, California
Posts: 1,739
Liked 248 Times on 199 Posts
Likes Given: 211

Default

Quote:
Originally Posted by sweetcell View Post
rehydrating is the way to go.

they offer the hassle-free, "just pitch directly into the wort" instructions because they think homebrewers won't use their products if they instruct them to go through the (only slightly) complex process of rehydration.
I totally agree that, based on everything I've read to date, rehydrating the yeast is the best procedure. I'm not so sure I accept your analysis of Safale Labs' motivations.
__________________
--------

Beer ----

--- the reason I wake up every afternoon.

------
Puddlethumper is offline
cheddarhed3 Likes This 
Reply With Quote
Old 01-30-2014, 04:59 AM   #28
boydster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2013
Location: , Maine
Posts: 2,806
Liked 758 Times on 519 Posts
Likes Given: 601

Default

While none of us can claim to know what Fermentis' intentions are for certain, we can probably agree they want to make their product as attractive as the liquid alternative. Liquid yeast packs say to pitch without a starter, so you end up pitching 75-100 billion cells most times. Fermentis packs say to sprinkle on wort, resulting in roughly the same amount of live cells. They are at least consistent in giving advice that will work but may not be the most ideal on the packaging.
__________________
Check out these cool kits at Know How Brews & Foods!

Big Jim Walker IIPA
Allagash-ishhh White Ale
Happy Hoppy Blonde Ale
boydster is offline
 
Reply With Quote
Old 01-30-2014, 05:38 AM   #29
cheddarhed3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 149
Liked 19 Times on 16 Posts
Likes Given: 110

Default

Well if I've learned one thing from this thread is that I've got ALOT to learn. Cheers and thanks for all of the advice.
cheddarhed3 is offline
 
Reply With Quote
Old 02-01-2014, 04:49 PM   #30
BrewmasterBahb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: Elkton, MD - Maryland
Posts: 3
Liked 1 Times on 1 Posts

Default

Using Go-Ferm or equivalent products during the rehydration step is a great way to go. I use US-05 a lot and have observed significantly lower lag times when using Go-Ferm.


BrewmasterBahb is offline
boydster Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Yeast Bank: Washed Yeast vs Brand New Yeast dmiller224 Fermentation & Yeast 25 02-17-2014 06:41 PM
Yeast 1056 (Chico) vs WLP090 (SD super yeast) split batch jmccraney Fermentation & Yeast 18 10-19-2013 07:53 PM
Combining White Labs 810 & 2112 California Lager Yeast for yeast starter todmclemore Fermentation & Yeast 0 08-02-2013 03:24 PM
Creating cider yeast from wine yeast or capturing wild orchard yeast, thoughts???? Daze Cider Forum 4 01-01-2012 03:15 AM
Making a yeast starter from washed yeast. What are some physical signs of success? msa8967 All Grain & Partial Mash Brewing 8 03-16-2011 11:19 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS