[denny]

Just received this ina newsletter from Lallemand...

Rehydrate or dry pitch?



Recent R&D has shown that there is no significant difference in fermentation performance between dry pitched and rehydrated yeast. 



Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance, also reducing the risk of contamination. 


Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching, for bottle conditioning and some fermentations other than beer.

Watch our Pitching Best Practice video to learn more:
https://m.youtube.com/watch?v=X2ouWeVYkkE&feature=youtu.be

[neuse]

Fermentis has similar info - https://fermentis.com/en/easy-2-use/

Included: "Over 90% of the Fermentis yeast and derivative range is E2U™" (E2U is Easy to Use, meaning no need for rehydration)

I stopped rehydrating maybe two years ago.

[denny]

Fermentis has similar info - https://fermentis.com/en/easy-2-use/

Included: "Over 90% of the Fermentis yeast and derivative range is E2U™" (E2U is Easy to Use, meaning no need for rehydration)

I stopped rehydrating maybe two years ago.

I stopped over 20 years ago.

[ynotbrusum]

FWIW - I recently pitched a packet of yeast into some chilled and well shaken wort (about a liter) and then an hour or so later, I poured it into the full batch.  I observed no difference in any aspect of fermentation between that and sprinkling on the surface of the full batch.  I don't know why I even thought to try this, but I did.  So, from now on (and as I have done routinely for the last 3 or more years) I will just sprinkle on the surface of the full batch of chilled wort and let it do its thing.  Thanks for the definitive update.

[denny]

This is what Fermentis (they make US05) says..

We don’t recommend aerating the wort in normal conditions. The dry yeast has been produced and dried with a specific know-how of the Lesaffre Group, in order to maximize the Ergosterols content of the cells. This allows the yeast to grow/multiply and ferment well.However, you could aerate the wort in particular cases, for example if you recycle the yeast. There is no difference (for the O2) between Ale and Lager.

https://fermentis.com/en/knowledge-center/qanda/

NOTE: if you recycle the yeast it essentially becomes liquid yeast and the appropriate procedures are recommended

[Kevin]

This thread should get pinned.

[fredthecat]

sort of related, does anyone know of a fermentis dry yeast pitch calculator like lallemands one?

all i see are pitch rates and they may be out of date or just wrong

[denny]

sort of related, does anyone know of a fermentis dry yeast pitch calculator like lallemands one?

all i see are pitch rates and they may be out of date or just wrong

You should email Fermentis

[fredthecat]

sort of related, does anyone know of a fermentis dry yeast pitch calculator like lallemands one?

all i see are pitch rates and they may be out of date or just wrong

You should email Fermentis

will do