Forgot to Rehydrate yeast

[TaylorBrewed]

so yeasterday I brewed my first beer (Amber Ale) and in pure joy I forgot to rehydrate the yeast like the package states. Danstar Nottingham Ale Yeast. What should I do? Right now my carboy is sitting in the fermantation chamber at a cool 64 degrees. There is a slight bubble but nothing consistant. Should I raise the temp? Im worried I fudged my first brew up

 

[Nateo]

The good news: Dry yeast packs have about twice as many cells as smack packs. The bad news: not rehydrating probably killed half of them, and probably stressed the other half. I'd say give it a few days then check the gravity. If it hasn't changed, or hasn't changed much, I'd add more (properly rehydrated) yeast.

 

[BrewChem]

the yeast may be a little slow to wake up and get going but it should be find... give it a few days

 

[Nateo]

Dry yeast act like a sponge when they rehydrate. They can't control their membrane pumps right away, so everything is allowed to pass through their walls. If the yeast are healthy enough, they will be able to pump out the wort and take in nutrients, but this is pretty stressful for them.

Rehydrating in distilled water does the opposite. Since there is less "stuff" in the water than in the yeast, the nutrients/minerals inside the yeast get sucked out into the water. This is why you want to rehydrate in tap water that contains minerals.

 

[jaysbrewing]

I've never had a problem not re-hydrating dry beer yeast. Sometimes it happens with the wine yeast, but the wort is normally not that acidic. Even with it starting, "slow" it just ends up going steady rather then slow. Sometimes liquid yeast can take off like a freight train not the case with dry yeast if you don't hydrate it.

 

[ekacnap]

I did the same thing on my first brew, even with an Amber Ale, and it turned out great. If for some reason the fermentation gets stuck throwing more yeast (rehydrated) can help get things going if you feel the need.

 

[midfielder5]

it will be fine but might take a bit longer to start.

i like to ferment nottingham at 60-62, so if you have temp control that works too.
good luck.

 

[TaylorBrewed]

Thanks guys. Yesterday was a blast. Even with the few hiccups I had along the way. It appears to be bubbling just slow. So I hope with in a day or so it will really take off. Quick question... So say it is stuck and I need to rehydrate. Would it be a big issue if I used a different kind of ale yeast? I only say this because where I live I dont have to many home brew stores and I dont want to pay 7 bucks for shipping off a online retailer. Just to get the same yeast. Will it effect the taist?

 

[davis119]

Subd

 

[TaylorBrewed]

Hey Davis119 I see from your signature that you have orange cream ale bottled. Is this the kit from Austin Home Brew Supply? I saw it on there but it has no reviews and was interested in it. How did it turn out?

On a side note It appears my yeast are taking off. The top of my carboy is getting a nice foamy head and the air lock is burping more and more.

 

[davis119]

Did you just hi-jack your own thread? Lol


I just subbed because I started a thread
about "I made a started with dry yeast" and I guess your not supposed too. And I have a pack of different dry yeast and wanted to see what they said in response to you asking that

Any way. Nope it was a combo of recipes I found on here. It turned out alright. Its def drinkable.
Im sure the one from ABHS. Is great. Or u could try BM's cream of 3 crops and add orange to it.