Pitching Dry Yeast

[pawlie]

I have now finished brewing two batches and each time I've gone from making no mistakes, to one, then two, then three, etc, etc.

The latest mistake that I think I've made is that each time I've added dry yeast I've added it directly onto the cooled wort and let it stand for 10 minutes before mixing it in. I'm now thinking that I should have pitched the yeast into a small amount of boiled/cooled water and let it develop for 30 minutes or so before adding to the wort.

Did I screw up, or did I simply not do it properly but all should be well? Hoping it's the latter. Thanks!

 

[johngaltsmotor]

The yeast will hydrate on its own and mix in as it multiplies. Supposedly it helps if you mix them into water and give them time to rehydrate, but it is not required.

 

[slcdawg]

I've tried both rehydrating my dry yeast before pitching and just pouring it in (without stirring). I haven't noticed a difference and will just pour it in from now on and skip rehydrating. Just be sure to aerate your wort a lot before pitching. I do this by pouring between the kettle and FV several times.

 

[NanoMan]

I brew about 40 Bbls a year, much of that with dry yeast. I'm one of those who tends to follow the recommendations of the manufacturer so I rehydrate. Data suggests a loss of up to 50% of the viable cells from direct pitching. Here is my procedure:

I always have on hand water that I have "canned", in other words, I fill 5 quart mason jars with dechlorinted water and boil them with the canning lids for 30 minutes. These are on hand for rehydrating yeast, using gelatin, diluting wort that might have too high an OG, etc.

30 minutes before flameout, I sanitize a 1 pint Kerr jar and lid, add some cool, boiled water, then the yeast (one for every 5 gallons). Swirl vigorously (with the lid on) peridodically. Pitch to the beer when at 70F or less. This pracitce has been very consistent.

BTW, a recipe sent to me from a German malting company by a German brewer specifically called for Fermentis 34/70 for an Oktoberfestbier. This is a very good yeast.

Cheers!

NanoMan

 

[unionrdr]

Basically the rehydrated yeast must be within 10 degrees of wort temp at pitch time. Otherwise,they can shock & slow down at the least.

 

[tre9er]

Read this:

http://woodlandbrew.blogspot.com/2013/02/rehydrating-safbrew-yeast.html

Hydrating on a large surface area so the yeast can float and not clump is ideal.

There is no need to oxygenate wort prior to using dry yeast. It already has the compounds it needs that liquid yeast must produce on it's own using oxygen.

Edited for clarity.

 

[NanoMan]

Read this:

http://woodlandbrew.blogspot.com/2013/02/rehydrating-safbrew-yeast.html

Stirring can actually be detrimental according to his experiments. Hydrating on a large surface area and letting the yeast float is ideal.

There is no need to oxygenate wort prior to using dry yeast. It already has the compounds it needs that liquid yeast must produce on it's own using oxygen.

The second paragraph of this article states:

"It does seem to be important how the rehydration is done. It's best if you stick to the manufactures directions."


The manufacturer recommends rehydrating and stirring......

NanoMan

 

[tre9er]

The second paragraph of this article states:

"It does seem to be important how the rehydration is done. It's best if you stick to the manufactures directions."


The manufacturer recommends rehydrating and stirring......

NanoMan

If the stirring causes clumping and sinking yeast, Steven's experiments showed that less float-time caused less viability.

From these results it seems that using a container with a large surface area is important for hydrating yeast. Sprinkling it on top of the wort in an ale pale looks like it could be a better option that using a glass...For propogating, hydrating the yeast in a shallow container (such as a large bowl or plastic food storage container) should work well.

 

[NanoMan]

Stirring actually prevents clumping, and in the clumps are cells that don't get any water. Ultimately you get a very nice, creamy even slurry with gentle periodic swirling. From the Fermentis literature:

"Rehydrate the dry yeast into yeast cream by sprinkling it in 10 times its
own weight of sterile water or wort. Gently stir and leave for 30 minutes.
Finally, pitch the resultant cream into the fermentation vessel."

Cheers!