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Rehydration Question

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cmuzz:
I’ve always used Wyeast smack packs to brew beer & mead with, but just made a mead with dry Champaign yeast and it worked out great. Here is the issue. I used Go-Ferm in the water to rehydrate the yeast for pitching in the mead. Should I do the same in rehydrating for beer?

I’m using Safale #S-33 in a Belgian Witt & Safale #S-04 in a Scotch Ale. Instrux are just to put dry into the aerated wort. Would I get better results with feeding the yeasties first?

denny:
When I use dry yeast, I simply pitch it without rehydration.  While rehydration may be better, I've gotten great results without it.  I don't see any need to add nutrients if you do rehydrate.  When the yeast is produced, it's coated with nutrients so no further should be necessary.

And FWIW, S33 wouldn't be my choice for a wit.  I've never found anything vaguely Belgian about it's flavor.  Word is that it's Edme, a British yeast.

cmuzz:
S-33 is coming with the kit from Alternative Beverages. Maybe I'll hold on to it for my next Bitter & get something local. Any suggestions for a good Belgian Witt yeast?

denny:
If you want to stick with dry, T-58 makes a pretty good wit.  If you want to use liquid and make a starter, I'd suggest WY3944.

hamiltont:

--- Quote from: denny on February 22, 2011, 10:51:13 AM ---If you want to stick with dry, T-58 makes a pretty good wit.  If you want to use liquid and make a starter, I'd suggest WY3944.
--- End quote ---

+1 on both of those yeasts for a Belgian Wit...  Cheers!!!!

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