A while back there was a bad batch of dry yeast. Rehydrating prior to pitching showed a problem with the yeast and prevented a future ferment problem. So if nothing else I rehydrate to check viability.
How does rehydrating bad yeast show its bad?
Does it all sink? All float?
Turn color?
Just wanted to be sure, some people tell me just to open and pour it in. While others swear by hydrating. There are no directions on the pack so i assume room temp water about 70 degrees is ok?
You need normal water (not RO or distilled) at 95f-105f.
The hydrogen bonds in the water kind of sit in the cell walls, making them orderly after they get a bit messed up in the dehydration stage. They need to be orderly to stop the osmotic shock of sugar rushing in and destroying the cells.
Also, no need to oxygenate dry yeast if you pitch the correct amount.
You absolutely need to aerate your wort regardless of what kind of yeast you're using.
I've never heard that yeast get oxygen from dehydrating and frankly that sounds really silly. How would that work? Dehydrating and rehydration are pretty rough on yeast and not giving them what they need isn't going to help your brew.
jonmohno said:I have just learned that pure 02 will put twice the oxygen than aerating. Will a bubbler work better than a aerater drill mixer.What about yeast nutrient? Im wondering if i can make better beer with the pure 02 and yeast nutrient.Is yeast nutrient considered an "additive".? Im always looking to improve my beer and am thinking this will help,alot.Anybody think this improves it?
Yeast nutrient isn't needed with correct pitching rates. The only thing it may become deficient in is zinc if you reuse the yeast many times as zinc tends to drop out with the trub.
Zinc isn't present in wort from the get go, unfortunately. Yeast nutrient is a good thing. I wouldn't consider it an adjunct or an additive, it's like your vitamins in the morning
NordeastBrewer77 said:right! nutrient, proper pitch rates, and good aeration sure seem to make for a quick, healthy ferment.
I get the same results without adding oxygen or nutrients. Rehydrated Nottingham will typically hit fg in 3 days for me with very little lag time.
ChillWill said:I get the same results without adding oxygen or nutrients. Rehydrated Nottingham will typically hit fg in 3 days for me with very little lag time.
MrManifesto said:That might be your experience and if so, right on. However, everything I've ever read says that that's a bad idea, from Zainasheff on down. No offense, but are you generally able to pick out off flavors?
ChillWill said:Well I took some homebrew into work and the brewers there said the best compliment they could give me was "it doesn't taste like homebrew".
I have always just pitched dry Saf 04 and 05 without any problems. I have visible bubbling after 9 hours on my latest batch. I love Safale yeast, it's about all I use. Cheap and effecient.
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it may 'seem to do it' but it isn't the best way. 9 hours lag would worry me a little, i tend to see 3-5 hour lags with dry and liquid. dry i just sprinkle on top of the froth and liquid is always a starter. i think your post about sums up one of my main reasons for aerating the $h*t out of the wort, no more overnight lag times.
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