chezzesteak
Well-Known Member
pabloj13 said:Right, and who is making 3% beer here? I want them BANNED!
Me!
pabloj13 said:Right, and who is making 3% beer here? I want them BANNED!
Which company says not to rehydrate?
But fermentis says to aerate with their yeasts. So do you want to believe the makers of Notty, or the makers of us-05?
This is another one of those arguments that probably will never be resolved and will be argued incessantly. And like all the others will have no resolution, so it's stupid to argue, just choose what you believe, and do it.
I was taught to aerate will all yeasts....And I personally don't plan on stopping. It may not be "necessary," but I don't think doing it is harmful either.
about not needing to aerate dry yeast. This is completely false info and I can just picture noobs taking this in and having a ton of stuck ferments. Let's nip this in the bud! Aerate, people!
one company says aerate and the other says don't... Doesn't sound like it matters too much. They both are selling a product and they both want to keep selling that product. If one company says aeration is unnecessary then i am inclined to believe them. They aren't disagreeing for the sake of disagreeing here, they both obviously think they are right and neither probably know the whole truth behind it. It would be idiotic for a company to give you incorrect directions on purpose seeing as they want you to buy again.
I'm gonna blow your mind here... Take a pack of yeast, throw it into any sugary solution, you will make beer (more like hooch i guess).
That said, if both have conflicting directions then you need to decide what works best for you.
Revvy had it right. Who do you want to believe? I will continue to aerate everytime i pitch any yeast and i will continue to make beer with that method. I have also never rehydrated or made a starter and still miraculously came out with beer! Once i get some other processes under control i will be studying hard on pitching rates and o2 levels to help make the best beer i can but until then this seems like it would have such a small impact on my beer. There is so much to fine tune in this hobby that when you see conflicting info about something this obscure just use your power of free will and make your own damn decision.
A producer of a product is in selling product, not making sure you've got the best beer possible. I'm not saying they're bad people, but it's business.
Whether or not they tell the customer to aerate the wort has zero cost impact on the company one way or the other, so why wouldn't they want to give free, useful, information to the customer to make them satisfied and keep coming back?
Well, one thing to consider is that if I know nothing about brewing and I look at two yeasts, one of them says i have to aerate, one doesn't, i might pick the one that says it doesn't just because ease of use.
I agree that in the absence of any other factors, providing the best information would be the winning option. But consumer psychology muddles the whole thing, IMO.
As a disclaimer, i'm not saying that any yeast companies intentionally mislead consumers to try to make their product seem easier to use. Just saying its a possible reason why they might, if indeed any of them are doing such things.
Some kit instructions say to primary for 3 days, secondary for 1 week and bottle. Will you make beer that way? Yes. Can you make better beer utilizing different methods and more knowledge. Yes.
But if you read the directions at the HBS and say "Wahoo, I'll have beer in 10 days!" you're probably going to buy that kit over one that has more complicated instructions and takes twice the time.
Edit: discnjh beat me to it. ^what he said.
Not sure this really makes sense. Sure they want to sell a product. They also want to ensure they KEEP selling their product. Knowingly giving the customer false information that will result in a non-quality product will not serve their company well in the least. Not to mention, this information has zero bearing on the company whatsoever. They're not endorsing another product by saying you must aerate the wort. Whether or not they tell the customer to aerate the wort has zero cost impact on the company one way or the other, so why wouldn't they want to give free, useful, information to the customer to make them satisfied and keep coming back?
i'm with ya there, bro!i've been seeing this and another piece of bad info being given to new brewers. the second is that you don't need to make a starter with liquid yeast. i think it's bad for folks to be advising new brewers against proper technique because they can make decent beer without starters and proper aeration.
pitch rates, aeration and fermentation temps are crucial to great beer. i know people make good beer while ignoring these facts, but i think new brewers should be informed that with a few very simple steps, they can make great beer, and not just good beer.big thumbs up to you, MrManifesto! Prost!
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However, Fermentis also says you should not re-use your yeast. ??
Now obviously you can reuse your yeast. I've even heard of breweries using the same yeast for years. The people I've read say that you can safely do at LEAST 4-5 repitches before you need to worry about mutation.
Even on the VERY slim chance that you get a mutated cell, the odds of it reproducing enough to overtake a colony and noticeably affecting your beer is practically zero.
However, Fermentis also says you should not re-use your yeast. ??
Now obviously you can reuse your yeast. I've even heard of breweries using the same yeast for years. The people I've read say that you can safely do at LEAST 4-5 repitches before you need to worry about mutation.
Yes, but they do SELL yeast... And even with a slight possibility of mutation or contamination, could they really sleep well at night, knowing that you took this risk instead of buying more from them?
And i've heard that argument made (by Jamil, at least, i feel like i may have heard some of the pro brewers interviewed on the BN mention it as well) that you actually get BETTER results from your yeast on the 3rd or 4th pitch than you do on the first, because by then you have a yeast population that is tuned to operate in optimal beer making mode.
I can understand that if you're operating a commercial brewery that makes exactly the same wort for multiple batches. The colony gets acclimated to a particlular composition of sugars. How many of us brew the same batch repeatedly?
but...how? what is the advantage that dry yeast has in this regard that liquid doesn't?
HaHa. I love threads like this that bring out all the usual HBT information nazis.
Now you've hurt my feelings.Honestly, look at the thread title and tell me that wasn't some serious bait.
I think the "information nazis" here have tried to add fact to anecdote. This is always a good thing; how can it not be?
I won't discuss the human/emotional side of things. You know, the first person to get emotional loses.
Boy, do I feel stupid after watching this.![]()