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How many don't rehydrate their yeast?

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Not only do I rehydrate... I use Go-Ferm in the water. Not sure if it is really needed by that is my process.
 
US-05 says it doesn't need to be hydrated. I trust Safale to know what they are doing, so I don't hydrate.

Nottingham says to hydrate their yeast. I trust Danstar to know what they are doing, so I hydrate.

I guess, trust what the manufacturer says. Or don't. I imagine either way, you'll make beer.

:)
 
No, I don't rehydrate. Being able to straight sprinkle the yeast into the fermenter is one of its major advantages. Dry yeast is awesome stuff. Stays viable for years, doesn't need to be rehydrated, doesn't even need to be refrigerated if you don't feel like it, and always turns out fine. Yes, I'm serious. Though I do refrigerate it, just because it's very easy to do and makes me feel better.
 
US-05 says it doesn't need to be hydrated.

:)

Fermentis says both are correct for S-05.

Rehydrate as instructed here

or

Sprinkle onto the wort surface so long as the wort is at least 68F

The problem with not rehydrating dry yeast is the oft quoted study by Chris White stating that direct pitching of dry yeast results in up to 50% reduction in viable cell counts.

I can't find the study. I believe it is just mentioned as empirical data in his book "Yeast". Not a peer revied syudy in a scientific journal but his own unpublished work. I could be wrong. If anyone has a link I'd love to read it.
 
It's so simple to pour a few ounces of distilled water in the bottom of the fermenter and add the yeast when I start the IC cooling that I rehydrate. They say it's fine and some people say it's best, so I consider it belt AND suspenders.
 
Fermentis says both are correct for S-05.

Rehydrate as instructed here

or

Sprinkle onto the wort surface so long as the wort is at least 68F

The problem with not rehydrating dry yeast is the oft quoted study by Chris White stating that direct pitching of dry yeast results in up to 50% reduction in viable cell counts.

I can't find the study. I believe it is just mentioned as empirical data in his book "Yeast". Not a peer revied syudy in a scientific journal but his own unpublished work. I could be wrong. If anyone has a link I'd love to read it.

Yes, pardon - I should have said in my post "Safale doesn't say whether to hydrate or not."

Now, I am still a green noob, and maybe too trusting, but I figure Safale knows about the possible "50% reduction of viable yeast" by not hydrating the yeast, and takes that into account. On the same (possibly flawed) reasoning, I figure Danstar knows and doesn't take that into account, and that's why they recommend hydration.

I could very well be wrong. I know my brain is messed up and seems to jump to conclusions too early sometimes...

:eek:
 
Yes, pardon - I should have said in my post "Safale doesn't say whether to hydrate or not."

Now, I am still a green noob, and maybe too trusting, but I figure Safale knows about the possible "50% reduction of viable yeast" by not hydrating the yeast, and takes that into account. On the same (possibly flawed) reasoning, I figure Danstar knows and doesn't take that into account, and that's why they recommend hydration.

I could very well be wrong. I know my brain is messed up and seems to jump to conclusions too early sometimes...

:eek:

No worries slym.

I think it's more to do with the manufacturers trying to make their product as user friendly as possible. No one wants to make a dry yeast more difficult to use than their competitors', so the sprinkling dry is OK is touted by them.

The famous Chris White study is just 1 small empirical data set. I'm sure that fermentis and Danstar have their own weighty trove of scientific data to back up what they recommend.

The other benefir of rehydration that has not been mention relates to brewers like me that ferment in carboys. Sprinkling dry yeast in a thin even layer is just not possible. Rehydration is the way to go.

My perspective on beer making is to stack the deck in my favor.
Rehydrating dry yeast is one small, easy to do, simple step with no downside of which I'm aware.

I believe the quality of the beer can be greater than the sum of all the parts and steps that go into it. Each bit on its own and in isolation, for example yeast rehydration, may be inconsequential.

Get all the ingredients and processes working in harmony however, and you can conduct your homebrewing orchestra to truly perform to its utmost.
 
Age old argument. For every expert on the web giving you data that supports re-hydration, I'll pull you two off of the net and even BYO that says otherwise. Do what you want. I've only re-hydrated once and saw no difference. Well over a hundred batches down, so I'll take my chances. :mug:
 
Age old argument. For every expert on the web giving you data that supports re-hydration, I'll pull you two off of the net and even BYO that says otherwise. Do what you want. I've only re-hydrated once and saw no difference. Well over a hundred batches down, so I'll take my chances. :mug:


X2, except the hundred batches...more like half that.
 
I re-hydrate, I use old pint or half pint jars and can / seal boiled water. I warm the jar and then pitch the yeast. Real easy, real quick, I have real quick starts and never a problem.
 
I'm curious for everyone who doesn't rehydrate, what size batches do you brew? Maybe in 5 gallons (believing the 50% reduction which my wife whose a microbiologist says is very likely) there is still plenty of yeast that it doesn't matter or isn't noticeable. I wonder if the 'pitch it without rehydration' would work on larger batches or higher gravity ales. If I use dry yeast, I personally rehydrate, but to each their own.
 
I'm curious for everyone who doesn't rehydrate, what size batches do you brew? Maybe in 5 gallons (believing the 50% reduction which my wife whose a microbiologist says is very likely) there is still plenty of yeast that it doesn't matter or isn't noticeable. I wonder if the 'pitch it without rehydration' would work on larger batches or higher gravity ales. If I use dry yeast, I personally rehydrate, but to each their own.

If brewing more than about 6 gallons, of course I would use two packs of dry yeast if not rehydrating. Or if making a big barleywine or something like that, extra yeast is important of course.
 

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