Beavdowg
Well-Known Member
I know there are probably a ton of variables but typically how long does it take for a dry pitch of S-05 to get started?
thanks
thanks
It's been in there for 3 days....don't eff with it!
The yeast you pitched originally is currently 3 days into its lifecycle. Yeast you would pitch fresh would be in a DIFFERENT part of its lifecycle. Namely, you'd have no oxygen in your wort for your new yeast to eat.
The original yeast you pitched has by now multiplied by many fold....your new yeast would be a drop in the bucket in comparison, (no pun intended). Yeast need oxygen to make babies, and your first packet has just eaten it all up.
Don't stress about the few lost cells on the walls....you'll be fine.
Thanks shorty. I'll heed your advice and not worry about it. Do you personally pitch 2 packets for 5 gals?
If I'm reading Mr Malty correctly, one 11 gram packet of viable dry yeast should be good for 5.25 gallons of wort up to about a O.G. of about 1.06.
Did you re-hydrate or pitch dry? Sticking and clumping of dry yeast is one reason I always re-hydrate. Re-hydrating should also yield a higher % of viable yeast cells per packet.
+1 on leaving it alone. A vessel of fermenting yeast is like one big living organism. It sizes up available resources, calculates how best to achieve its task, and goes from there. Pretty amazing, actually.
How do you guys go about re-hydrating the dry yeast?
thanks
10x times yeast weight in 77-84F boiled cooled water for 30 minutes is what Fermentis recommends. I did this a few times and then tried dry pitching and can't tell any difference so I figured why go through the extra steps.
Does anyone else have the experience of this yeast throwing a lot of acetyaldehyde?
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