Finlandbrews
Well-Known Member
I understood there should be bubbles after 15 minutes when re hydrating the dry yeast... Now I have two small bubbles but no more... What to do? Is it so that If it is alive it should start bubbling?
Really? When I hydrate, I get a nice layer of foam on top.
I would think that yeast is dead, personally.
It is unfortunately likely in my opinion... Let's see in 9 hours. My batch has quite a high gravity so that will not help either... Expiration date of the dry yeast is February 2017 but I opened that pack 8 days ago but kept it in fridge... I put it in my tap water at 37 degrees and I let it go down to 18 as well as my wort then pitched. Now it is under 21 degrees celsius for fermentation... Let's see the results... Cheers
Really? When I hydrate, I get a nice layer of foam on top.
I would think that yeast is dead, personally.
Re-hydrating dry yeast isn't so much for proofing as waking up the dry yeast in water, rather than in the wort. You keep more viable cells by re-hydrating dry in water. Then add some wort to either cool it down, or make a starter with it. Depends more on gravity of the wort where starters are concerned. I just like re-hydrating because, keeping more cells vs loosing up to half of them sprinkled dry, makes for shorter lag times. Those books also say that they now think off-flavors start during the lag, or reproduction phase.
Well, it was a dry yeast- I forget which one atm- that I rehydrated. Then added some DME after that to grow the cell count. Took the better part of a week, since it seems I added too much DME, as remember.
OK, so I think we're all mixing our terminology. Finlandbrew's picture of rehydrated yeast is normal. It's the addition of fermentables that's called proofing, and will produce the active fermentation, and that's when ya get yer bubbles.
Oh, nonono... in your pic, yours looks like krausen. When I just hydrate the yeast for 30 minutes (no stirring after the initial stirring up of the yeast in the water) it doesn't look like that - that's why I said mine doesn't look like krausen.
If I ever brew again, I'll take pics of what I'm talking about. Maybe.
If I ever brew again, I'll take pics of what I'm talking about. Maybe.
When I rehydrate it looks like this:
When I *proof* bread yeast with a little sugar or honey it looks like this:
Some of the advice in here is ok. I think it's still better than not rehydrating it (though not by much). If you want the most out of your yeast, rehydrate per the instructions of the yeast lab. Don't even listen to me. Don't listen to anybody on here. Follow those instructions only. A quick google search will likely find those for you.
Here are some pictures of the yeast I just rehydrated to pitch into a black IPA (us-05). The bluer looking one was with a flash. I just wanted to put both because it looks like there's a ring around the bottom of the one with no flash, but that's simply the glass and the lighting. Not yeast settled at the bottom. Notice the foam that forms on its own. I think your main problem looks to be not enough water. Either that, or way too big of an area to gently stir it around.
I think your advice to only follow the manufacturer's directions is excellent, but I think what we've learned here is that some yeast may produce foam when rehydrated under certain conditions and others won't. I know when I rehydrate US-05 according to the manufacturer's instructions on their website, it does not foam, so the absence of bubbles does not necessarily mean Finlandbrews has a problem.
I think your advice to only follow the manufacturer's directions is excellent, but I think what we've learned here is that some yeast may produce foam when rehydrated under certain conditions and others won't. I know when I rehydrate US-05 according to the manufacturer's instructions on their website, it does not foam, so the absence of bubbles does not necessarily mean Finlandbrews has a problem.
And every time I have rehydrated US-05 according to the manufacturer's instructions, it has foamed.... lol
Maybe the water being used has something to do with it?
I think that may be a possibility. I was thinking that it may have something to do with the fact that I do my rehydration in a stainless steel saucepan. It's about 7 inches in diameter and the water is shallow. The instructions say to sprinkle the yeast on the surface of the water, and let it sit for 15 to 30 minutes, then stir. The large diameter of the pan allows me to do so without piling the yeast too deep, so it all gets wet without any big clumps. Maybe the foaming occurs if it's stirred sooner or when if it's stirred too soon or too vigorously.
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf
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