Author Topic: Rehydrating Dry Yeast  (Read 6046 times)

Offline dimik

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Rehydrating Dry Yeast
« on: October 15, 2012, 06:53:29 AM »
I've always just sprinkled dry yeast into the wort and didn't give it much thought, but started thinking more about it recently. So I tried it with one of my latest brews and I must say the reduced lag time is just amazing. Cut it at least in half. Think I'll keep doing it in the future. Just felt like sharing :)

Here is some more of my thoughts on this topic
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Offline hamiltont

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Re: Rehydrating Dry Yeast
« Reply #1 on: October 15, 2012, 07:12:21 AM »
I know some very good brewers will say Bah Humbug, just sprinkle it. Obviously it works but I have to wonder if there is just an over abundance of yeast cells in a packet that it doesn't really matter.  I always rehydrate BTW. Good to see you had positive results. Cheers!!!
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Offline davidgzach

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Re: Rehydrating Dry Yeast
« Reply #2 on: October 15, 2012, 07:13:43 AM »
Yep, you lose about half of your yeast cells by sprinkling versus rehydrating. 

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Offline nateo

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Re: Rehydrating Dry Yeast
« Reply #3 on: October 15, 2012, 07:35:39 AM »
You also lose a lot of cells rehydrating at 70* vs 100*.
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Offline a10t2

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Re: Rehydrating Dry Yeast
« Reply #4 on: October 15, 2012, 08:39:38 AM »
You also lose a lot of cells rehydrating at 70* vs 100*.

From what I've seen that isn't necessarily true.
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Offline nateo

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Re: Rehydrating Dry Yeast
« Reply #5 on: October 15, 2012, 09:48:11 AM »
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.
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Offline tcanova

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Re: Rehydrating Dry Yeast
« Reply #6 on: October 15, 2012, 01:08:12 PM »
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.
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Offline davidgzach

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Re: Rehydrating Dry Yeast
« Reply #7 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. 

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Offline kramerog

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Re: Rehydrating Dry Yeast
« Reply #8 on: October 15, 2012, 01:25:33 PM »
Just finished Chris White and Jamil's book on yeast.  95F-105F is optimal from what I remember. 

Dave

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Offline nateo

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Re: Rehydrating Dry Yeast
« Reply #9 on: October 15, 2012, 01:42:57 PM »
Someone should tell Fermentis!

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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Offline skrag6713

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Re: Rehydrating Dry Yeast
« Reply #10 on: October 15, 2012, 02:12:22 PM »
i've rehydrated, sprinkled, and made starters with dry yeast.  sprinkling is definitely longer lag than the other 2 from what i've seen.  as for starters vs rehydrating, i don't necessarily think the difference in lag is worth the time and materials put into a starter.

Offline dimik

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Re: Rehydrating Dry Yeast
« Reply #11 on: October 15, 2012, 05:46:29 PM »
I'll have to try the temperature range. I just used the data from the study sited that there is no difference in viability.
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Offline a10t2

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Re: Rehydrating Dry Yeast
« Reply #12 on: October 15, 2012, 07:22:18 PM »
I'll have to try the temperature range. I just used the data from the study sited that there is no difference in viability.

Just to be clear, I've only used US-05, and I've only used methylene blue to test viability. It could well be that the results aren't applicable to all strains, or that it's simply an artifact of the methylene blue staining.
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Offline dimik

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Re: Rehydrating Dry Yeast
« Reply #13 on: October 15, 2012, 07:28:15 PM »
That's exactly why I said that methylene blue staining is dubious. In all seriousness I can't think of anything better than trypan blue unless you wanna go with fluorescence. That's why I want to try Neutral and Phenol Reds in a neutralized/alkaline conditions since they would only work if the cell is intact.

Another thing about temperatures that concerns me is that 100 degrees is a lethal temperature for a lot of yeast strains so rehydrating in that is just scary to me. But who knows, maybe it is better.

On another hand I've never seen such a vigorous fermentation with dry yeast so shortly after pitching as I did this time.
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Offline kramerog

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Re: Rehydrating Dry Yeast
« Reply #14 on: October 16, 2012, 08:07:14 AM »
Regarding the source of water for rehydrating yeast, I used to boil the water first but now I used municipal water that has passed through a carbon monobloc filter reasoning that it was very unlikely to contain significant quantities of beer spoilers.  Is my reasoning correct?  I don't repitch my yeast.
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