gsouth82
Well-Known Member
I've been rehydrating it because I thought all yeast benefitted from rehydration, particularly when only pitching a 7g packet (ie. under pitching)?DJ_L3ThAL said:
Rehydrate yeast
- Thread starter mrsupraboy
- Start date
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Lord Raja Goomba I
Prisoner of Sobriety
Using Lallemand's process (you can grab it from their website):http://www.danstaryeast.com/
With Notto (temp range 14-21) and Belle Saison (no range, but you'd have to assume anywhere in the twenties up to 30 degrees) - the rehydration temp is the same - 30-35 degrees.
Given coopers is deliberately made to be higher temp tolerant, I would say low 20's is more than safe as a ferment temp.
So I'd be using the lallemand/danstar process - certainly the process is what I use for either Danstar or Fermentis dry yeasts and can report no problems (in fact I prefer to rehydrate now). I don't think you can go too much wrong.
However, I will add at least one caveat - 7g for a 20L, 1.040-1.050 is still well under the ideal inoculation rate. But rehydration will go some of the way to helping with that, but it won't be a cure for underpitching.
With Notto (temp range 14-21) and Belle Saison (no range, but you'd have to assume anywhere in the twenties up to 30 degrees) - the rehydration temp is the same - 30-35 degrees.
Given coopers is deliberately made to be higher temp tolerant, I would say low 20's is more than safe as a ferment temp.
So I'd be using the lallemand/danstar process - certainly the process is what I use for either Danstar or Fermentis dry yeasts and can report no problems (in fact I prefer to rehydrate now). I don't think you can go too much wrong.
However, I will add at least one caveat - 7g for a 20L, 1.040-1.050 is still well under the ideal inoculation rate. But rehydration will go some of the way to helping with that, but it won't be a cure for underpitching.
