Quantcast

dry yeast

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

red96jeep

Well-Known Member
Joined
Feb 16, 2009
Messages
149
Reaction score
3
Location
maryland
should i rehydrate a dry yeast packet for my first brew? i've gotten some mixed reviews on the subject. so advice for a first timer?
 

HOOTER

Well-Known Member
Joined
Mar 7, 2008
Messages
1,653
Reaction score
14
Location
Spokane, WA
I would. Some say it doesn't make a difference, but I dissagree. Since I've started rehydrating I've seen a significant reduction in lag time. Anything you can do to make your yeasties happy is well worth it.
 

alee

Well-Known Member
Joined
Jan 31, 2009
Messages
82
Reaction score
0
Location
Southern Indiana
I always have. I've only got about 6 batches under my belt and havent' risked not hydrating my yeast. I guess whatever works for you the first time, you will probably stick to. I'm sure there will be other opinions though. I have sprinkled dry yeast on the top of wine must many times without problems though.
 

mbird

Well-Known Member
Joined
Dec 28, 2008
Messages
309
Reaction score
0
Location
California
What type of yeast? I use US05 often for many of my ales and I just dump it in, no problems. With 2 pkgs for 10gal. wort it will be up and fermenting in 8hrs or so.
mark
Beer Diary...
 
OP
red96jeep

red96jeep

Well-Known Member
Joined
Feb 16, 2009
Messages
149
Reaction score
3
Location
maryland
is lag time the only difference maker?

i'm useingSafbrew S-33 yeast as per what came in the kit i ordered.

i feel fine with the rehydration process i'm just worried with all the excitement of my frist brew i may mess it up and be outta yeast.
 

Nurmey

I love making Beer
Lifetime Supporter
Joined
Jul 8, 2007
Messages
3,973
Reaction score
36
Location
Omaha, NE
is lag time the only difference maker?

i'm useingSafbrew S-33 yeast as per what came in the kit i ordered.

i feel fine with the rehydration process i'm just worried with all the excitement of my frist brew i may mess it up and be outta yeast.
Cell wall heath is the reason not just lag time. Hydrating the cell walls with water makes for stronger, healthier yeast. When it has to hydrate in sugar water (wort) it must work harder to get fully hydrated.
 

ssabin

Well-Known Member
Joined
Dec 29, 2008
Messages
56
Reaction score
0
Location
New Hudson, MI
I've done 4 batches - 1 liquid, 2 with re-hydrating, and 1 pitched dry on top. The only one to have fermentation problems (due to stalling, perhaps due to colder storage temps) was the one I pitched dry. It went like heck for two days, then apparently stopped in its tracks.

When you consider the fact that re-hydrating takes only about 15 minutes, and you can do that when the wort temp is near pitching temp, and it takes only a minute of effort or so to re-hydrate, it's really a no-brainer for me. I will always re-hydrate from now on. Compared to the amount of time everything else takes, this part is gravy, and why risk the quality of a batch that you've worked so hard on?
 
Top