General Category > Yeast and Fermentation

Rehydrating Dry Yeast

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nateo:
http://koehlerbeer.com/2008/06/07/rehydrating-dry-yeast-with-dr-clayton-cone/

I've noticed dry yeast hydrates and becomes active more quickly if rehydrated at higher temperatures. At 100*+ the yeast gets creamy and bubbly within a few minutes.

tcanova:
I always rehydrate because it is always what I have done when making bread.  May not translate to beer yeast but it just kinda made sense to me.

davidgzach:
Just finished Chris White and Jamil's book on yeast.  95F-105F is optimal from what I remember. 

Dave 

kramerog:

--- Quote from: davidgzach on October 15, 2012, 01:16:07 PM ---Just finished Chris White and Jamil's book on yeast.  95F-105F is optimal from what I remember. 

Dave

--- End quote ---

Someone should tell Fermentis!

nateo:

--- Quote from: kramerog on October 15, 2012, 01:25:33 PM ---Someone should tell Fermentis!

--- End quote ---

Clayton Cone said that every strain has a unique optimal rehydration temperature. So for Fermentis to say that all of their beer yeasts should be rehydrated between 20-26*C is a most likely a simplification for ease of use, and not the optimal solution. Kinda like how Wyeast insists you don't actually need a starter for most beers.

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