telebrewer
Well-Known Member
I never have and things seem to turn out fine. Does everyone out there rehydrate? Safale 05.
I never have and things seem to turn out fine. Does everyone out there rehydrate? Safale 05.
As far as I'm concerned it'll hydrate soon after it hits the wort. Unless you have dry wort...then there's a bigger problem.
US-05 says it doesn't need to be hydrated.
It's so simple to pour a few ounces of distilled water in the bottom of the fermenter and add the yeast when I start the IC cooling that I rehydrate. They say it's fine and some people say it's best, so I consider it belt AND suspenders.
Very simple but unfortunately a very bad idea
Fermentis says both are correct for S-05.
Rehydrate as instructed here
or
Sprinkle onto the wort surface so long as the wort is at least 68F
The problem with not rehydrating dry yeast is the oft quoted study by Chris White stating that direct pitching of dry yeast results in up to 50% reduction in viable cell counts.
I can't find the study. I believe it is just mentioned as empirical data in his book "Yeast". Not a peer revied syudy in a scientific journal but his own unpublished work. I could be wrong. If anyone has a link I'd love to read it.
Yes, pardon - I should have said in my post "Safale doesn't say whether to hydrate or not."
Now, I am still a green noob, and maybe too trusting, but I figure Safale knows about the possible "50% reduction of viable yeast" by not hydrating the yeast, and takes that into account. On the same (possibly flawed) reasoning, I figure Danstar knows and doesn't take that into account, and that's why they recommend hydration.
I could very well be wrong. I know my brain is messed up and seems to jump to conclusions too early sometimes...
Very simple but unfortunately a very bad idea
Age old argument. For every expert on the web giving you data that supports re-hydration, I'll pull you two off of the net and even BYO that says otherwise. Do what you want. I've only re-hydrated once and saw no difference. Well over a hundred batches down, so I'll take my chances.
I'm curious for everyone who doesn't rehydrate, what size batches do you brew? Maybe in 5 gallons (believing the 50% reduction which my wife whose a microbiologist says is very likely) there is still plenty of yeast that it doesn't matter or isn't noticeable. I wonder if the 'pitch it without rehydration' would work on larger batches or higher gravity ales. If I use dry yeast, I personally rehydrate, but to each their own.
The problem with not rehydrating dry yeast is the oft quoted study by Chris White stating that direct pitching of dry yeast results in up to 50% reduction in viable cell counts.
I can't find the study. I believe it is just mentioned as empirical data in his book "Yeast". Not a peer revied syudy in a scientific journal but his own unpublished work. I could be wrong.
FYI, the "White" in "White Labs Yeast" is the same White in Chris White. As in, it's his company. I trust his knowledge of yeast.
I always rehydrate. I want to give my beer the best chance possible, and the research suggests if I pitch dry, I'm wasting half my money, so why not rehydrate? It's not that hard.
FYI, the "White" in "White Labs Yeast" is the same White in Chris White. As in, it's his company. I trust his knowledge of yeast.
I always rehydrate. I want to give my beer the best chance possible, and the research suggests if I pitch dry, I'm wasting half my money, so why not rehydrate? It's not that hard.
FYI, the "White" in "White Labs Yeast" is the same White in Chris White. As in, it's his company. I trust his knowledge of yeast.
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