Weird instructions...

[chaydaw]

Just wndering why my "Brewers Outpost" instruction told me not to rehydrate my dry yeast even though the packet they sent told me to?? I went ahead and rehydrated and proofed it. Hope this is ok... Why would they instruct not to rehydrate??

 

[copper]

Is it a branded yeast packet? Pitching dry yeast is not uncommon, but might contradict instructions given by the yeast manufacturer.

 

[Newbeerguy]

Not sure either, but you did the right thing and rehydrated. Now proofing isn't recommened because the yeast will (someone correct me if I am wrong) build a profile specific to the sugar you proofed with causing incomplete attenuation of more complex sugers in the wort....meaning the FG of your beer may be a tad higher due to the yeast not consuming as much of the sugars as it would of if you didn't proof. But either way I'd take rehydrating and proofing over nothing anyday. I am sure you'll make beer

 

[chaydaw]

Thanks for the replies...

So what about proofing with a bit of the wort?? Would that allow the yeasties to "program" to the sugars as opposed to usinf say table sugar to proof??

 

[copper]

Proofing with a bit of wort similar to your recipe is a good idea if you are making a starter.

 

[Got Trub?]

The short duration for proofing with sugar will not be a problem. Making a starter with simple sugar would be a problem. RDWHAHB.

I always rehydrate my yeast. Can you get away with just pitching it? Yes. But If you want to pitch the appropriate amount of yeast use Mr Malty's calculator http://www.mrmalty.com/calc/calc.html and rehydrate. Healthy, happy yeast make better beer.

GT

 

[guitarsophist]

The guy at my LHBS said that he used to tell people to rehydrate dry yeast in 1/2 a cup of water at 80 degrees, but all too often they nuked the water in the microwave, guestimated the temperature and killed the yeast. So now he just tells them to pitch the dry yeast dry because it is more likely to work. In the two batches I have done so far with dry yeast I rehydrated as described above and made sure that the temperature was at 80, and it worked fine. So I think that both procedures work, but pitch it dry is basically the fool-proof idiot's guide. The current edition of the Palmer book recommends against using sugar when rehydrating because the yeast will set up for the wrong chemistry, but he used to recommend it, and a lot of people do it.

John

 

[BeerJorge]

The short duration for proofing with sugar will not be a problem. Making a starter with simple sugar would be a problem. RDWHAHB.

I always rehydrate my yeast. Can you get away with just pitching it? Yes. But If you want to pitch the appropriate amount of yeast use Mr Malty's calculator http://www.mrmalty.com/calc/calc.html and rehydrate. Healthy, happy yeast make better beer.

GT

+1. I never rehydrated my dry yeast, but I don't use dry yeast much... however, I always make starters with my liquid yeast... it's all about getting the right cell count to fully attenuate your beer...

 

[Malintent]

I've used dry yeast twice and never rehydrated.. just sanitized the packet and poured it straight in the fermentor. Works fine... better than using the fancy liquid without a starter.

 

[cclloyd]

I use dry yeast for 90% of what I brew and never rehydrate. I have also never had an issue because of it. Like you'll find with most aspects of brewing, there are many methods that work and just as many people who don't do it "that" way.

 

[Revvy]

Some yeast makers say it's not necessary. Some say sprinkle on wort and stir. It's one of those things that can be done many ways, and ultimatley is left up to you. I stopped rehydrating in water years ago, and do one of the "alternative methods" that fermentis mentions on their site which is to srinkle onto aerate wort, let sit for 15-30 minutes and then shake or stir (I just move the fermenter into my brew closet which shakes the stuff up a bit). Although many disagree, to me that is the same as rehydrating, just with the wort and not water. The yeast is absorbing the wort and getting creamy, just like it is on warm water.

 

[david_42]

Thanks for the replies...

So what about proofing with a bit of the wort?? Would that allow the yeasties to "program" to the sugars as opposed to usinf say table sugar to proof??

No, someone is confusing re-hydration with making a starter. Re-hydration must be done with warm water for optimal results. Anything else will kill a large portion of the cells. Not saying there won't be enough left to do the job, but why kill them if you can avoid it?

I suspect, though, the manufacturers have given up and just blessed the alternatives.