[Wort-H.O.G.]

http://brulosophy.com/2014/09/15/sprinkled-vs-rehydrated-dry-yeast-exbeeriment-results/

Unfortunately, it's one of those articles that Brew Your Own does not have online, but in the December, 2011 issue is an article by James Spenser and Chris Colby titled, "Should You Rehydrate Dried Yeast?"  Long story short, it's up to you.  With 10 participants taking part in the experiment, it was 6 to 4 for rehydration.

yep try it both ways, decide what you prefer or if it matters.

BTW, where in NE Ohio you from?

[case thrower]

Beautiful Cuyahoga Falls!

[Wort-H.O.G.]

Beautiful Cuyahoga Falls!

Nice-Home of The Boot Scootin Saloon. you go to label peelers in Kent?

[case thrower]

Nah, I go Grape & Granary in Akron.  It's close enough I can start a mash, run there and get home before it's time to start the sparge.  And I've had to do that once or twice.  There have only been a few times I've needed to order something online as they have a great inventory, they double crush my grains without a complaint, but most importantly, they're really nice people.

[69franx]

I lived in the Falls for a couple years back in the early 90's, fourth street near Saggett(?) . I miss Rockin on the River. I have visited Grape and Granary once recently when visiting family: great store, great selection. I have also ordered hops from Label Peelers, liked their service as well. Dont think you can go wrong with either

[case thrower]

I lived in the Falls for a couple years back in the early 90's, fourth street near Saggett(?) . I miss Rockin on the River. I have visited Grape and Granary once recently when visiting family: great store, great selection. I have also ordered hops from Label Peelers, liked their service as well. Dont think you can go wrong with either

I love how threads can go from things like, say, dry yeast to, oh, I don't know, Cuyahoga Falls doings.  Yeah, I'm about a mile an half from Sackett Ave. and 4th Street.  And the promoter doing Rockin on the River pulled out this fall.  The new mayor wanted to take a look at the contract the city had with him and he freaked.  Said he didn't need that kind of scrutiny or whatever.  Fortunately, someone else has already stepped in to take his place.

[Wort-H.O.G.]

Threads seem to always go off topic somewhere. I started one on yeast calculators and it turned into a white labs conspiracy.....kind of the charm of this forum I think.


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[69franx]

That's it Sackett! Did a lot of drinking in those days, some hazy details!

[homoeccentricus]

Back on topic. Apart from US-05, S-04 and Nottingham, I notice very little enthusiasm for dry yeasts. It's cheap and handy, especially when brewing small batches, yes, but not much more. This kind of confirms my ideas. Thanks for your feedback!

[dmtaylor]

I really think dry yeast is underutilized and underrated, and getting better all the time.  We should all buy a ton of stock in dry yeast, methinks.

[S. cerevisiae]

Back on topic. Apart from US-05, S-04 and Nottingham, I notice very little enthusiasm for dry yeasts. It's cheap and handy, especially when brewing small batches, yes, but not much more. This kind of confirms my ideas. Thanks for your feedback!

My standard primary volume size is 3.5 gallons.

If it is any help, all of the non-dry yeast cultures that I use today cannot be purchased through the home brew trade.  I made that decision when I rebuilt my bank.

[Joe Sr.]

Back on topic. Apart from US-05, S-04 and Nottingham, I notice very little enthusiasm for dry yeasts. It's cheap and handy, especially when brewing small batches, yes, but not much more. This kind of confirms my ideas. Thanks for your feedback!

I don't think that's entirely accurate.  A lot of us use dry yeasts frequently, even if the preference is for liquid cultures.

I don't care for Notty, but some do.  I've made good beer with T-58, WB-06, Munich, and others.  I keep a bunch of dry yeast available and use it when I need to, usually an impromptu brew session.

[Wort-H.O.G.]

Back on topic. Apart from US-05, S-04 and Nottingham, I notice very little enthusiasm for dry yeasts. It's cheap and handy, especially when brewing small batches, yes, but not much more. This kind of confirms my ideas. Thanks for your feedback!

I don't think that's entirely accurate.  A lot of us use dry yeasts frequently, even if the preference is for liquid cultures.

I don't care for Notty, but some do.  I've made good beer with T-58, WB-06, Munich, and others.  I keep a bunch of dry yeast available and use it when I need to, usually an impromptu brew session.

+1 finding that's exactly where I'm at now. was all liquid when i switched to all grain. recently started exploring the dry yeast with good results.

[morticaixavier]

As others have said, I use dry yeast when I want the convenience of just pitching some yeast in without making a starter AND the beer I am brewing works with an available dry yeast option. I've used us-05 a lot as it's a solid clean yeast strain and perfect for standard 'american' ales. I've used the belle saison once and I'd use it again for a spontaneous brew day. I've used 34/70 as well and was quite pleased with the result.

[homoeccentricus]

Back on topic. Apart from US-05, S-04 and Nottingham, I notice very little enthusiasm for dry yeasts. It's cheap and handy, especially when brewing small batches, yes, but not much more. This kind of confirms my ideas. Thanks for your feedback!

I don't think that's entirely accurate.  A lot of us use dry yeasts frequently, even if the preference is for liquid cultures.

I don't care for Notty, but some do.  I've made good beer with T-58, WB-06, Munich, and others.  I keep a bunch of dry yeast available and use it when I need to, usually an impromptu brew session.

OK, let me rephrase: there's no real conclusion to this thread.