When to pitch rehydrated dry yeast?

[Magic8Ball]

What you can get away with is not what would always be called best practices. The dry yeast manufacturers instructions say you can just sprinkle them on, dry, to HOME BREWERS. At the same time they tell pro brewers to rehydrate the same yeast prior to pitching! You gotta wonder why that is? The yeast don't care if I make money selling my beer or not.
A properly sized (and rehydrated) yeast pitched into a well oxygenated correctly cooled and temperature controlled wort will produce better beers with fewer potential problems every time. You can make good beer sprinkling yeasts. You are just opening your beer up to more problems.

 

[bennie1986]

I recently brewed a beer that was 1.058. I used beersmith, mr.malty, and brewers friend yeast calc and all of them suggested 2 packets of dry. This was the first time I've ever pitched two packets of dry into a beer and its the first time I've had to use a blow off tube for dry yeast.

 

[JDGator]

What you can get away with is not what would always be called best practices. The dry yeast manufacturers instructions say you can just sprinkle them on, dry, to HOME BREWERS. At the same time they tell pro brewers to rehydrate the same yeast prior to pitching! You gotta wonder why that is? The yeast don't care if I make money selling my beer or not.
A properly sized (and rehydrated) yeast pitched into a well oxygenated correctly cooled and temperature controlled wort will produce better beers with fewer potential problems every time. You can make good beer sprinkling yeasts. You are just opening your beer up to more problems.

i was unable to find where it says homebrewer or pro brewer in the Fermentis instructions. Do you have a link? i was looking in the link Uniondr posted.

 

[unionrdr]

Look at the 2nd paragraph under pitching instructions in the link I posted. Those two paragraphs say it all.

 

[kh54s10]

I recently brewed a beer that was 1.058. I used beersmith, mr.malty, and brewers friend yeast calc and all of them suggested 2 packets of dry. This was the first time I've ever pitched two packets of dry into a beer and its the first time I've had to use a blow off tube for dry yeast.

You may have read the page wrong. I just went to Mrmalty and it says 2.4 packets at 5 grams and 1 packet at 11.5 grams.

I put in a production date of April 17.

BTW I always start fermenting with a blow off tube installed and I have never had to do a big cleanup. And I have had a lot of blow-offs.

 

[unionrdr]

So far as blow offs are concerned,I've needed them even when using a rehydrated 7g packet of Cooper's ale yeast. so it's all relative to a healthy yeast pitch.

 

[kh54s10]

So far as blow offs are concerned,I've needed them even when using a rehydrated 7g packet of Cooper's ale yeast. so it's all relative to a healthy yeast pitch.

I have done very similar (not exactly the same) recipes and pitched the same yeast in the same sized starters,and fermented at the same temperature. One will blow-off and the other will not. The yeast will do what they want regardless of what you do.

 

[bennie1986]

You may have read the page wrong. I just went to Mrmalty and it says 2.4 packets at 5 grams and 1 packet at 11.5 grams.

I put in a production date of April 17.

BTW I always start fermenting with a blow off tube installed and I have never had to do a big cleanup. And I have had a lot of blow-offs.

Malty said 1.4 of 11.5 packets, my production date was 7/12. The other calcs just said two packets but I'm sure they were just rounding up. Oh and I did rehydrate.

 

[Magic8Ball]

i was unable to find where it says homebrewer or pro brewer in the Fermentis instructions. Do you have a link? i was looking in the link Uniondr posted.

Ill be *amed they changed the instructions . It now says to rehydrate or sprinkle for the homebrewers too. I wonder when they changed that? I guess you will have to take my word that they used to have two different instructions. Still doesn't change the fact you are losing 50% of your yeast if you sprinkle instead of rehydrating. Go read pgs 146 & 147 of "Yeast" by Jamil Zainasheff and Chris White.

From the Fermentis website:
" rehydration instructions
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°c ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition."

 

[JDGator]

i read the fermentis instructions 2-3 times in full that's why i asked for a link. why would i read someone elses book on yeast when the company who's yeast it is, tells me what to do.

we may just have to agree to disagree

 

[Magic8Ball]

i read the fermentis instructions 2-3 times in full that's why i asked for a link. why would i read someone elses book on yeast when the company who's yeast it is, tells me what to do.

we may just have to agree to disagree

Agreed.

 

[JDGator]

Agreed.

and cheers to you.

 

[Magic8Ball]

You bet anytime