Author Topic: Dry yeast (Rehydrated) pitching temps  (Read 2288 times)

Offline hokerer

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Re: Dry yeast (Rehydrated) pitching temps
« Reply #15 on: August 24, 2011, 04:33:12 PM »
Why not pitch dry directly out of the refridgerator like Tubercle does.

Ummm, selection?
Joe

Offline tubercle

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Re: Dry yeast (Rehydrated) pitching temps
« Reply #16 on: August 24, 2011, 04:45:08 PM »
Why not pitch dry directly out of the refridgerator like Tubercle does.

Ummm, selection?

 I was refering to the OP's delimma of hydrating yeast and concerrn of yeast slurry temp vs. wort temp.

 I select the yeast I'm going to use out of the refrigerator and sprinkle on the cooled and aerated wort.

I don't understand your comment/question.
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Offline hokerer

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Re: Dry yeast (Rehydrated) pitching temps
« Reply #17 on: August 24, 2011, 04:50:29 PM »
I don't understand your comment/question.

My misunderstanding.  I'd been reading the posts in this thread about "sufficiently pitchable number of cells" and manufacturers claims and such so I had liquid yeast on my brain. 
Joe