How I Rehydrate Dry Yeast In Ten Easy Steps

[MHB]

I sell something like 50-100 specialty dried yeasts a week (not the ones under the lids - Saf, Muntons, Brewcellar etc); on thing about being a retailer, everyone's problems are my problem.

Over the last couple of years I have received feed back from literally thousands of customers; the concessus observation is this.

The only people who have any problems with dry yeast are the ones who rehydrate.

I am not suggesting that there are no benefits to rehydrating, just that if you just sprinkle the yeast directly onto a wort at the correct temperature you won't have any problems.

From the Fermentis website for US-56 the rate is 50g/hL, or 50g/100L; 12.5g/25L, either rehydrated or added directly with agitation (aeration).

Tho I prefer not to have unhappy customers, if someone wants to rehydrate yeast the steps mobrien outlines would work, the thermometer is the one critical piece of equipment that most would be yeast wetters leave out of their kit - and it doesnt take much heat to kill the yeast or to reduce the benefits that may be gained from rehydrating.

Be very careful or KISS - the simple way works every time.

MHB

 

[warrenlw63]

I have a "slightly" unorthodox method. Involves 1 x sanitised mason jar and 1 x sanitised plastic (or whatever) spoon.

Note: Sort of for no-chill brewing but could be utilised regardless.

I add 500ml of the wort I'm going to pitch to the mason jar, open the yeast sachet and sprinkle on top of the starter wort. Leave it sit for 15 mins. Stir lightly with the sanitised spoon. Leave another 15 mins then shake the living **** out of the mason jar to mix, knead, distribute the dried yeast to the wort. After the shake the mason jar of wort looks like a milkshake. My aim here is nothing more than to break up the dried yeast clumps that sit about the liquid level etc.

Then I just add it to the fermenter(s) and it kicks off nicely after 6 hours or so. :chug:

Edit: Added a bit.

Warren -