« on: February 12, 2012, 03:22:06 PM »
Denny I don't know. You have success with sprinkling and I did as well. Just that after listening to JZ&JP years ago I started practicing rehydration and noticed an immediate improvement in lag time especially and also with the attenuative phase. The first 1.100 barley wine got one pack of s-05 and despite a 36 hour lag it finished by the end of the week. Tasted ok too...
I'm still going to champion hydrating yeast.
Go right ahead. If I ever have problem from not hydrating, I'll join ya! OTOH, on another forum, I just answered a question from a guy who killed his dry yeast by improperly rehydrating it. Dan Listermann had so many of his customers doing that, too, that he finally told them to stop rehydrating and stopped getting problem calls.