Author Topic: To hydrate or not  (Read 2010 times)

Offline bierview

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To hydrate or not
« on: February 10, 2016, 10:00:31 PM »
Everything I have read on T-58 says no need to hydrate. That make me feel a bit unsettled. So the question is, hydrate or not.

Offline flars

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Re: To hydrate or not
« Reply #1 on: February 10, 2016, 11:28:13 PM »
When you pitch a rehydrated dry yeast you will be pitching more viable cells.  Up to half the yeast cells may be damaged when pitched into a wort dry.  It may work pitching dry, but why risk it for your brew when rehydrating is a simple process.

Offline mabrungard

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Re: To hydrate or not
« Reply #2 on: February 11, 2016, 12:01:19 AM »
My research has shown me that it helps to rehydrate. It has also shown that I produce an acceptable beer if I don't.

Do it if you can, don't worry about it, if you can't.
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Offline Wort-H.O.G.

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Re: To hydrate or not
« Reply #3 on: February 11, 2016, 12:14:52 AM »
i don't use a lot of dry yeast for beer, but IME for wine and beer, I get less lag time and when fermenting cool it helps. I usually re hydrate then add some wort or must and in a few hours I pitch it.
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Offline Bob357

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Re: To hydrate or not
« Reply #4 on: February 11, 2016, 03:53:35 AM »
Here's what Fermentis has to say: http://www.fermentis.com/wp-content/uploads/2012/02/SFBT58.pdf

For the extra few minutes it takes to hydrate, I think it's worth the time even if the odds are 50/50 that it will make a better beer.

 







 
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Offline bierview

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Re: To hydrate or not
« Reply #5 on: February 11, 2016, 01:40:22 PM »
Thanks everyone.  Confirms my gut feeling.  I only started using dry yeast in some of my brews.  After 17 years of brewing I thought it was time.

Offline Pinski

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Re: To hydrate or not
« Reply #6 on: February 11, 2016, 03:20:23 PM »
My research has shown me that it helps to rehydrate. It has also shown that I produce an acceptable beer if I don't.

Do it if you can, don't worry about it, if you can't.

+1, My rehydrated pitches always take off faster compared to direct dry pitch.
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Offline denny

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Re: To hydrate or not
« Reply #7 on: February 11, 2016, 04:26:48 PM »
Everything I have read on T-58 says no need to hydrate. That make me feel a bit unsettled. So the question is, hydrate or not.

IMO, there is no need to rehydrate any dry yeast.  No one has ever found a real difference either way.
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Offline Wort-H.O.G.

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Re: To hydrate or not
« Reply #8 on: February 11, 2016, 04:30:25 PM »
My research has shown me that it helps to rehydrate. It has also shown that I produce an acceptable beer if I don't.

Do it if you can, don't worry about it, if you can't.

+1, My rehydrated pitches always take off faster compared to direct dry pitch.

yeah that would be a difference that I experienced also...so there is a difference...just perhaps or perhaps not that nobody has found a difference in the finished product.
Ken- Chagrin Falls, OH
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Offline denny

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Re: To hydrate or not
« Reply #9 on: February 11, 2016, 04:35:10 PM »
My research has shown me that it helps to rehydrate. It has also shown that I produce an acceptable beer if I don't.

Do it if you can, don't worry about it, if you can't.

+1, My rehydrated pitches always take off faster compared to direct dry pitch.

yeah that would be a difference that I experienced also...so there is a difference...just perhaps or perhaps not that nobody has found a difference in the finished product.

That's pretty much it.  You may see a difference in performance at the beginning, but no one has translated that into better beer at the end.
Life begins at 60.....1.060, that is!

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Offline Wort-H.O.G.

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Re: To hydrate or not
« Reply #10 on: February 11, 2016, 04:40:50 PM »
My research has shown me that it helps to rehydrate. It has also shown that I produce an acceptable beer if I don't.

Do it if you can, don't worry about it, if you can't.

+1, My rehydrated pitches always take off faster compared to direct dry pitch.

yeah that would be a difference that I experienced also...so there is a difference...just perhaps or perhaps not that nobody has found a difference in the finished product.

That's pretty much it.  You may see a difference in performance at the beginning, but no one has translated that into better beer at the end.

agreed- Ihavent seen data that says it produces better beer/wine/cider/etc.  perhaps someone has decided it does based upon their perceptions.

I will say  for higher OG (1.080+) and colder fermentation (<55F)-Ive had better experience getting fermentation to start when I rehydrate and add some wort/must before pitching.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline denny

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Re: To hydrate or not
« Reply #11 on: February 11, 2016, 04:42:41 PM »
agreed- Ihavent seen data that says it produces better beer/wine/cider/etc.  perhaps someone has decided it does based upon their perceptions.

I will say  for higher OG (1.080+) and colder fermentation (<55F)-Ive had better experience getting fermentation to start when I rehydrate and add some wort/must before pitching.

I don't recall using a single pack of dry yeast in a beer over 1.080.  At that point I pitch 2, but still without rehydration.
Life begins at 60.....1.060, that is!

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Offline goschman

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Re: To hydrate or not
« Reply #12 on: February 11, 2016, 04:59:30 PM »
I don't rehydrate only because I have never had any issues. I add the yeast to the fermenter while transferring from a bottling bucket above which serves as my aeration method. After transferring is complete, I give a good stir and call it good.   
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Offline Wort-H.O.G.

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Re: To hydrate or not
« Reply #13 on: February 11, 2016, 05:01:43 PM »
interestingly -this is reminding me off Mark's shaken not stirred discussion. the theory that larger quantity of yeast in perhaps not optimal state (3qt starter on stir plate fully fermented out) vs 1qt shaken starter (not fully fermented and pitched at high krausen).... both get the job done with good results.

so yes, 2 packs of dry yeast not rehydrated for higher OG and colder fermentation will get the job done with good results. I'm not a yeast expert and only have my experience and what I read...but lets say what some suggest is true- that not reydrating yeast results in death of around 50% of yeast cells (not sure if anyone has measured/validated this % or not). the need for 2 packs would seem more prudent to get the job done. But with Mark's theory on yeast, lets say 1 pack rehydrated results in more optimal condition of the yeast and with higher amounts of cells, then perhaps all you really need is 1 pack to get the job done and with equal results then 2 packs pitched dry?

« Last Edit: February 11, 2016, 05:07:48 PM by Wort-H.O.G. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline chumley

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Re: To hydrate or not
« Reply #14 on: February 11, 2016, 05:03:52 PM »
I am so lazy, I prefer to spend the extra $3.50 on a second packet of dried yeast, rather than rehydrate.  Which is what I did yesterday when I brewed a 1.078 OG IPA.