Rehydrating yeast

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venkman100

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Thats generally my experience, but after reading this thread it makes me feel what I am doing is wrong, usually within 24 hrs it's fermenting furiously.
If it works for us Griff097, all well and good. Going to try it on my next one too...
 

Sadfield

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Interesting I have just watched the latest Geterbrewed youtube video on yeast and they have done trials with Lallemand and have come to the conclusion there is not benefit from creating a starter or dehydrating compared to just sprinkling.
Watch it and see what you think
Fermentis released a report back in 2018 saying the same.
 

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Sadfield

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I would advise any brewer that wants to improve/take their beer to a higher level to read the yeast book. To me the most important book available to the home brewer.
It's a good book, but out of date. Particularly, in relation to this topic, and worth noting it is also co-authored by someone who has a vested interested in supplying wet yeast.
 

the baron

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Thats generally my experience, but after reading this thread it makes me feel what I am doing is wrong, usually within 24 hrs it's fermenting furiously.
Nobody is doing anything wrong its down to process and what suits you all it is saying is you will get the same result whether you dry sprinkle or re-hydrate so do what suits yourself and makes you feel good athumb..
 
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trueblue

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It's a good book, but out of date. Particularly, in relation to this topic, and worth noting it is also co-authored by someone who has a vested interested in supplying wet yeast.
I did state who the co-author was. The fact he gives advice on how to reuse his product multiple times along with building your own yeast lab as well as recovering from bottle conditioned beers to me shows the book is not about selling his product
 

johncrobinson

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Pitching dried yeast into low gravity wort might be harmless enough,But pitching dried yeast into high gravity wine must IS sub-optimal .
This is something beer brewers should be aware of when trying their hand at wine.

Interestingly enough yeast manufacturers are actively trying to "engineer" yeast to withstand the shock of direct pitching into wine musts without the huge casualty rate from osmotic shock.
 

Cwrw666

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45 or so years of making country wines and for the last few years wine kits. I don't think I've ever rehydrated a wine yeast.
 

Griff097

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never seen it on a yeast packet before, how long have you been doing it that way then mate? I must admit I do like the sound of it and am definitely going for it on my next brew 👍
This is what the yeast looked like after 20 mins on the cooled wort.
 

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