Stirring Dried Yeast for 30 minutes After Rehydrating

[Brewmegoodbeer]

Hello all,

On the Fermintis instructions on Safale-US 05 it states to "rehydrate dry yeast for 15-30 mins then mix for 30 minutes before pitching in cool wort". I have always rehydrated but I have never continuously mixed for 30 mins before pitching. I could use my stir plate to do this which could also aerate and get more oxygen to the yeast before pitching. Has anyone actually followed the full directions and noticed any positive differences?

Here is the link:
http://www.fermentis.com/wp-content/uploads/2015/12/Safale-US-05-en.pdf

 

[flars]

I always took their wording as a poor translation to English. I just stirred after a total of 30 minutes to make sure all of the yeast is in suspension for pitching. Same as the instructions when pitching dry. Sprinkle the yeast on top of the wort and stir the yeast in after 30 minutes.

 

[Brewmegoodbeer]

It also says to use an open yeast packet within 7 days. I have saved open yeast packets in a sealed bag in the fridge for a couple weeks and used them. my last batch was from one of those open packets and it did not ferment right (there was ph balance issues though). Has anyone else used open packets?

 

[flars]

It also says to use an open yeast packet within 7 days. I have saved open yeast packets in a sealed bag in the fridge for a couple weeks and used them. my last batch was from one of those open packets and it did not ferment right (there was ph balance issues though). Has anyone else used open packets?

I vacuum seal partial bags. As long as the yeast stays dry it is good.

 

[jlvgolf]

I always took their wording as a poor translation to English. I just stirred after a total of 30 minutes to make sure all of the yeast is in suspension for pitching. Same as the instructions when pitching dry. Sprinkle the yeast on top of the wort and stir the yeast in after 30 minutes.

Agreed, let it sit for a bit and then stir it up. So everything is fully suspended and unclumped, but you don't need to stir for 30 mins. Also will get some noticeable foam on top. I assume that's the yeast coming back to life.

 

[RM-MN]

I always took their wording as a poor translation to English. I just stirred after a total of 30 minutes to make sure all of the yeast is in suspension for pitching. Same as the instructions when pitching dry. Sprinkle the yeast on top of the wort and stir the yeast in after 30 minutes.

I assumed that there was a poor translation and that they meant 30 seconds instead of 30 minutes. Maybe if I were brewing 100 gallons of beer at a time and needed a huge amount of yeast the 30 minutes would make more sense.

 

[Spartan1979]

I've been throwing mine on the stir plate. I don't know if it makes any difference but it doesn't hurt either.