For Dry Yeast?Hi guys,
I've read a lot of conflicting information about this topic on the Googles, what are your opinions?
Is there any real benefit in either approach, or does it really make no difference?
Best approach is to rehydrate (plenty of info here) and when you stir, give it a good thrashing to help it get off to a good start.Hi guys,
I've read a lot of conflicting information about this topic on the Googles, what are your opinions?
Is there any real benefit in either approach, or does it really make no difference?
Yeah, I've heard that's a good way of going it. Don't you have to be really careful with temperature control?Best approach is to rehydrate (plenty of info here) and when you stir, give it a good thrashing to help it get off to a good start.
If you mean during rehydration - you do, but the limits are pretty generous.Yeah, I've heard that's a good way of going it. Don't you have to be really careful with temperature control?
Read more.I've read a little bit about rehydration and it just doesn't seem worth it. Possible introduction of infection and shock, it just seems safer to pitch it dry. Or am I being a little over cautious?
Rehydration is always debated. I think the majority are in favour. Its easy once youve done it.I've read a little bit about rehydration and it just doesn't seem worth it. Possible introduction of infection and shock, it just seems safer to pitch it dry. Or am I being a little over cautious?
Anyway, when pitching dry are there any benefits to be gained by stirring, or just best to sprinkle on top?
Wouldn't you already have a sanitised spoon from stirring in the wort/water anyway?If not rehydrating, I'm a sprinkler not a stirrer. Just can't be assed sanitising a spoon to do the stirring, so it's out of lazyness I guess.
But yes, option c - rehydrator, in general.
Petite Mutants!!!! :huh:I always Liked Danstars advice and this forms the method I use with all dry Yeast (Temps as per Manuf. Instruction for the specific Yeast)
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The online edition of how to brew is quite out of date compared to the hard copy. Palmer himself has said proofing is no longer necessary and is detrimental to yeast performance. Dehydrated yeast are at full capacity in terms of their energy reserves and if you proof them you are just using that energy up for no reason. Just rehydrate......and buy a copy of How to Brew (my copy is the 3rd ed).Ok, the more I read about rehydration the more it seems like a good idea. Got this from howtobrew.com
Re-hydrating Dry Yeast
1. Put 1 cup of warm (95-105F, 35-40C) boiled water into a sanitized jar and stir in the yeast. Cover with Saran Wrap and wait 15 minutes.
2. "Proof" the yeast by adding one teaspoon of extract or sugar that has been boiled in a small amount of water. Allow the sugar solution to cool before adding it to the jar.
3. Cover and place in a warm area out of direct sunlight.
4. After 30 minutes or so the yeast should be visibly churning and/or foaming, and is ready to pitch.
Note: Lallemand/Danstar does not recommend proofing after rehydration of their yeast because they have optimized their yeast's nutrional reserves for quick starting in the main wort. Proofing expends some of those reserves.
Sounds simple enough![]()
That is good advice right there.For Dry Yeast?
Always Rehydrate as per Manuf. Specs. (The Pro Versions)
I always Liked Danstars advice and this forms the method I use with all dry Yeast (Temps as per Manuf. Instruction for the specific Yeast)
View attachment 56955