Calichusetts
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Agreed...looks like I really need to clean up my act when it comes to dry yeast. Which I already knew but this is motivating me more
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Agreed...looks like I really need to clean up my act when it comes to dry yeast. Which I already knew but this is motivating me more
stpug
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I'm at about 12 hours and still seems like lag phase to me. Granted I'm in a bucket and judging by the creation of small bubbles on the surface of the beer along the outer edge. My assumption is that when I see these I'm probably about 3 hours past lag phase. This is a 1.058, 5.25G batch so I expect a full lag phase with a single sachet of yeast. Based on my previous attempts with MJ yeast, I'm expecting about 24-30 hours lag.
I've seen posts from folks that have stated a longer lag phase when rehydrating versus sprinkling dry. But, again, I'm not sure how much lag phase is indicative of anything wrong with a pitching rate unless you start getting into the really long times (36+ hours). I think we're all just paranoid about contaminants having a chance to run rampant (that's why I'm mostly concerned with it), but I figure as long as I feel like I had a good sanitary process then I should have some leeway. Additionally, I believe that temperature is going to play a large roll in lag time as well. The warmer the wort the shorter the lag. I pretty much pitch everything right around 61F, and no higher than 64F.
Anyway, I'll post back when I see activity.
Edit: Started seeing bubbles/krausen around 2-3 so I'm guessing lag was over about noon, which makes the lag phase about 15 hours this time; give or take 3 hours or so. Definitely the shortest lag phase of the three sachets of MJ yeast I've used thus far.
I've seen posts from folks that have stated a longer lag phase when rehydrating versus sprinkling dry. But, again, I'm not sure how much lag phase is indicative of anything wrong with a pitching rate unless you start getting into the really long times (36+ hours). I think we're all just paranoid about contaminants having a chance to run rampant (that's why I'm mostly concerned with it), but I figure as long as I feel like I had a good sanitary process then I should have some leeway. Additionally, I believe that temperature is going to play a large roll in lag time as well. The warmer the wort the shorter the lag. I pretty much pitch everything right around 61F, and no higher than 64F.
Anyway, I'll post back when I see activity.
Edit: Started seeing bubbles/krausen around 2-3 so I'm guessing lag was over about noon, which makes the lag phase about 15 hours this time; give or take 3 hours or so. Definitely the shortest lag phase of the three sachets of MJ yeast I've used thus far.
stpug
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Sorry, I put the update above but I should have just made a new post...
Started seeing bubbles/krausen around 2-3 so I'm guessing lag was over about noon, which makes the lag phase about 15 hours this time; give or take 3 hours or so. Definitely the shortest lag phase of the three sachets of MJ yeast I've used thus far.
At this point the krausen layer is still very thin; maybe 1/4"
Started seeing bubbles/krausen around 2-3 so I'm guessing lag was over about noon, which makes the lag phase about 15 hours this time; give or take 3 hours or so. Definitely the shortest lag phase of the three sachets of MJ yeast I've used thus far.
At this point the krausen layer is still very thin; maybe 1/4"
Figured I'd throw my 2 cents in here: German's don't rehydrate. They all toss the dry yeast directly into the cast out wort. But they bump the temperature up a few degrees (C) until fermentation begins and then they drop it down to target fermentation temp. Seems to work pretty darn well for them. I've done the same thing on my last three brews after my trip to Weyermann and I have yet to have a problem - and in most cases fermentation begins within' a few hours of pitching. That's good enough for me. I follow the pitching rates provided by Fermentis. For lagers I tend to stay on the high end, ales low end.
There are a lot of strong opinions here - to which I would say relax a little bit and HAHB! Do what works for you, let others do what works for them.
There are a lot of strong opinions here - to which I would say relax a little bit and HAHB! Do what works for you, let others do what works for them.
kombat
Well-Known Member
As everyone keeps saying - you CAN just sprinkle dry yeast directly into the wort. It will work. It will ferment.
It will just kill half the cells immediately. If you compensate for that and pitch twice as much dry yeast as you need, you'll end with just the right amount. If you'd rather spend the extra $6 on a second packet of yeast than spend 30 minutes rehydrating a single packet, then that's totally your call. The beer will turn out the same.
It will just kill half the cells immediately. If you compensate for that and pitch twice as much dry yeast as you need, you'll end with just the right amount. If you'd rather spend the extra $6 on a second packet of yeast than spend 30 minutes rehydrating a single packet, then that's totally your call. The beer will turn out the same.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
