beginners side of creating recipes...

[BrewnWKopperKat]

Brewing Classic Styles was published in 2007. Since then, dry yeast and recommendations on how to use dry yeast have changed - both Fermentis and Lallemand generally recommend either re-hydrating or direct pitching. For some strains, with higher gravity worts, it is recommended to re-hydrate - so you may want to check the product information sheet (and related information at the yeast "lab"s site) for the strain(s) you are using.

Since you are experiment with flavors and seem to be happy direct pitching US-05, I'll suggest continuing to direct pitch US-05.

 

[Tyler B]

Glad you like the book! I find that one and Designing Great Beers both very useful.

I quit rehydrating a year or two ago, after accidentally rehydrating with RO water which resulted in a lackluster fermentation. I honestly haven't looked back. I direct pitch in both high and low gravity worts. I've never had any issues with stuck fermentation or slow starts. No perceived off flavors either. I have used numerous different yeasts from both Lallemand and Fermentis and just don't see any benefit to rehydrating. It is so easy and avoids unnecessary exposure to some source of infection. If you choose to rehydrate, and that works for you, great keep doing what you like.

As for foam/head retention, I've never noticed much benefit from adding that much carapils either. However, for some reason, I continue using it in a lot of recipes. I seem to get good foam in my beers when I use a decent amount wheat malt for some of my base malts. I've used it in IPAs, stouts, Kolsch, sours all with good results. Im also relatively new to kegging, so you might be able to get someone else to chime in and give you some advice there.