Rehydrating yeast and Temp

[pfowl01]

Hey guys,
Just a quick question....If your suppose to rehydrate dry yeast in 104deg water or so for 15 min, do you wait for it to cool down before you pitch it into your 68deg wort or must?

 

[Lungus]

Hey guys,
Just a quick question....If your suppose to rehydrate dry yeast in 104deg water or so for 15 min, do you wait for it to cool down before you pitch it into your 68deg wort or must?

You're pitching your yeast into a half a cup of water at 104F for 15 min. That is a fairly small amount of water so the temp will drop quickly in that amount of time.

 

[Lungus]

Hey guys,
Just a quick question....If your suppose to rehydrate dry yeast in 104deg water or so for 15 min, do you wait for it to cool down before you pitch it into your 68deg wort or must?

You're pitching your yeast into a quarter cup of water at 104F for 15 min. That is a fairly small amount of water so the temp will drop quickly in that amount of time.

 

[fatbloke]

The warmth helps the water penetrate the dried yeast cells quicker and the relatively quick drop in temperature helps keep the cells away from the danger area.

Plus the working temps for the yeast are where that strain will do its thing without ill effect or off flavours/tastes etc.

You don't actually have to rehydrate, but if you do sprinkle it dry into the must, you have to wait longer before you see signs of active fermentation a.k.a. a longer lag phase. It should still work fine.....