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?
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.
Yeah, I've heard that's a good way of going it. Don't you have to be really careful with temperature control?
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?
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?
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.
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
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
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
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