Author Topic: dry yeast temp shock  (Read 1844 times)

Offline andyi

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dry yeast temp shock
« on: May 18, 2013, 11:25:38 AM »

Manufacturer recommends rehydration at 86-92°F. My wort is at 65F. How long can the yeast sit around cooling down (at least 10 degrees above the wort temp to avoid shock) before it becomes a problem.   What does the forum do.

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Offline a10t2

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Re: dry yeast temp shock
« Reply #1 on: May 18, 2013, 11:31:02 AM »
Pay attention to your sanitation and they can sit there basically indefinitely. If you're getting antsy you can also attemper the yeast by adding a little cool wort, stirring, and repeating a few times.
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Offline bigchicken

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Re: dry yeast temp shock
« Reply #2 on: May 19, 2013, 07:28:30 AM »
Pay attention to your sanitation and they can sit there basically indefinitely. If you're getting antsy you can also attemper the yeast by adding a little cool wort, stirring, and repeating a few times.

+1
I rehydrate in a glass or measuring cup. I cover the top with plastic wrap and often let it set 1-2 hours. I sanitize whatever its in.
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Offline beersk

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Re: dry yeast temp shock
« Reply #3 on: May 19, 2013, 05:35:40 PM »
I've been rehydrating at the beginning of the brew session. It might not be down to temp when it's time to pitch, but it doesn't seem to negatively affect how the beer turns out.
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Offline Joe Sr.

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Re: dry yeast temp shock
« Reply #4 on: May 20, 2013, 06:54:02 AM »
I have honestly never considered this issue with dry yeast.  I've never had a problem with dry yeast fermenting just fine, either.

I suppose it sits for an hour or so after I rehydrate it.  But I've never given it much thought at all.
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Online HoosierBrew

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Re: dry yeast temp shock
« Reply #5 on: May 20, 2013, 06:57:13 AM »
I have honestly never considered this issue with dry yeast.  I've never had a problem with dry yeast fermenting just fine, either.

I suppose it sits for an hour or so after I rehydrate it.  But I've never given it much thought at all.
+1
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Offline beersk

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Re: dry yeast temp shock
« Reply #6 on: May 20, 2013, 09:13:11 AM »
Agreed, I think it probably doesn't matter.
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Jesse

Offline andyi

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Re: dry yeast temp shock
« Reply #7 on: May 20, 2013, 03:26:42 PM »
Thanks for all the replies.  Brew day on Saturday.

Offline erockrph

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Re: dry yeast temp shock
« Reply #8 on: May 20, 2013, 03:41:04 PM »
Since no one else has said anything yet - You can always just sprinkle it right in the wort...
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Re: dry yeast temp shock
« Reply #9 on: May 20, 2013, 03:45:02 PM »
Since no one else has said anything yet - You can always just sprinkle it right in the wort...
+1.  I rehydrated it religiously for years, but I haven't seen much difference in attenuation after sprinkling in dry.
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Offline dls5492

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Re: dry yeast temp shock
« Reply #10 on: May 20, 2013, 04:57:10 PM »
If your wort is in the 1.040 to 1.065 range, you can just sprinkle the dry yeast into the wort. But, if it is higher, then go ahead and hydrate the yeast according to package or manufacturer website directions.
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