Yeah I'm with you. I just snip and tip dry yeast on top of the foam created from dropping the wort into the FV from a height. I think the bigger issue is brewers underpitching yeast. Stretching one packet of yeast in a full batch, especially of a higher gravity beer is not a good idea. I was guilty of that, but now routinely pitch a full pack into a half batch and I think it definitely helps produce a cleaner beer with lower risk of stressed yeast. Cheers Gash 🍻
Interesting to know for sure .. Having read Yeast, by Chris White (White Labs fame) I'll probably keep hydrating, then due to my own experiments adding wort and the stirrer plate o'nite. Amazing how much more yeast I have to pitch. A million ways to do it, and its good to know another one backed with measurable experiments. Cheers & thanks again mate JR ...
I'd love to pitch an active starter in all my beers, but for me at moment its rarely possible to know when I'm going to brew, let alone prepare, so this is just good back up. Thanks for watching John, Cheers mate!
Awesome video! I would have never known about skipping the rehydration process. The books are great but no substitute for knowing what the yeast manufacturer recommends. Fermentis makes it easy! Thanks again for educating us!
thanks, nice video. I have pitched both ways and have not seen a difference in the final product. I have just been pitching dry because its easier and find rehydrating opens you up to more opportunities for contamination. hadn't seen the fermentis study confirming this--good to know!
Hey Gash. Awesome video. I started hydrating about 6 months; I can’t really say that I noticed a difference and it’s just another step to mess around with more stuff. Thank you. Robert
Done. Found rehydration of yeast a pain in the butt anyway. 😁 The non oxygenated wort is an interesting one though, always been told, and read, it’s a must.🤔
Very interesting video. I have never rehydrated my yeast. I just thought it was an unnecessary step in the process. Nice to know it is not really required. I always just sprinkle the yeast over the top of my wort and it always works. I tried liquid yeasts several times but at about $14.00 a pack verses about $4.00 to $6.00a pack for dry, I now go with the dry. I don't notice any difference.......Take care, Bluefin.
Well, I still think that re hydrating as you did in the video, making a yeast starter the day before and vigorous aeration of the wort before pitching the starter at 19 degC improves the over all quality of my beer. Having said that my last brew i forgot and pitched dry us05 and i had absolutely no problem with it. I did notice a much longer lag time, there was a little action next morning but not like the full on fermentation from re hydration/starter method. Great video and food for thought. Cheers.
@@HomeBrewNetwork so in the spirit of good sport, Its funny how things can change in a day. The brew i made with dry us05 is great, and the brew i did yesterday with the yeast starter didnt take off till about 2 oclock today. So as much as would like to think i know what im doing.......Basically...............I dont. cheers for the heads up. I will continue to rehydrate and do a starter but thats only because i want to. Does it make a difference, Im fucked if I know and that goes for life in general. lol. cheers
I'm with all the snip and tippers here. Too much risk in doing rehydration wrong - I already know the wort is clean and never had an issue. I'm on the fence regarding the oxygenation - can't tell it hurts - I use a drill and a plastic paint stirrer that has been sanitized. It also helps bring temps down. Great video. CHEERS!
Just getting back to homebrew and really enjoying you videos, keep up the good work. Rehydrating yeast always bothered me, just another thing with the potential to go wrong.
Gday Gash, good video mate. I'm in the same camp, used to direct pitch dry yeast (all brands) then had some recommendations from others to rehydrate but it never did anything and I found often took ages to begin fermenting, and was more of a pain. I went back to dry pitching and will continue to do so! Cheers
Rehydrating yeast is a useful step pre-pitching. However you can introduce problems, if you only use boiled/sterilised water that lacks oxygen, nutrients and a glucose substrate. If it's a relatively short re-hydration step then there it's fine to as a pre-pitching technique. In industry yeast innocculation tanks are essentially mini-fermentation vessels where the temperature, nutrient levels, sugar content, pH etc are all carefully controlled and monitored. Personally I would use a wort-type liquid as a yeast re-hydration and activation medium. You not only want the yeast to re-hydrate but also to encounter relatively ideal conditions so that the fungus will move from it's natural dormant phase to a lag phase and hopefully a growth phase. The yeast will be ready to do its work in the fermenter the moment it is pitched. This also reduces the possibility of wild yeasts and other bacterial infections competing for the same wort (food source). (I suppose what I am trying to highlight is that the yeast re-hydration step becomes superfluous if the yeast cells are not "also" given some food to consume under pretty good conditions. If you're only re-hydrating for a short period of time - say 5 or 10 minutes, then it's perhaps better to simply pitch the yeast into the fermenter as soon as you can rather than fiddling around with boiled water. I know what environment I would prefer if I were a dehydrated yeast cell)
I'm interested in your pitch rates Gash. Seem to remember you pitching a single pack for a 1.060 wort.. There's a lot of us that are in the camp of 1.050+ = 2 packs.. Maybe that's a confession topic..?
Sometimes I do, especially if yeast is old or I'm not sure how its been stored, I had very fresh yeast and I like the way Nottingham throws fruity esters, I think it suits some hoppy beers. The said beer finished fine and I wouldn't of minded at all if it had of stopped early being a NEIPA I wanted it chewy. I used to chuck 2 packets into all my beers even under 1.050, then I just forgot one day and went back to one pack and wasn't noticing any difference. Very hard sometimes to brew at all on my budget and then the kids came a long and I don't know when I'll brew next so starters and preparation is never easy for me to do, but yes two packs is good insurance and definitely if I was over 1.060 I would of made sure I had two packs. I think starting warm really helps my yeast, I always pitch at 20c or over and monitor fairly closely the first hours until I see the yeast starting to work then drop to 19c. When I was starting and pitching at 18c is when I started using two packs otherwise lag time was long. Cheers!
FWIW my method: I no-chill, transfer to the fermenter from the cube via a 'Tap in a Cap' from about 50cm above the fermenter. This creates an aerated wort and foam which I pitch the dry yeast onto. This hydrates the yeast in a small way. As that foam collapses the yeast is introduced into the wort proper, usually within 30 minutes or so. Whatever works! Edit: Just read the comment directly below and it is the same method!
Yep, my wort always gets some splashing be it from the cube or just dropping out of the chiller into fermenter and is always pitched onto the foam! Cheers!
I did a Legacy stout and forgot to rehydration. It tastes realy sweet to the point I can't Drink it lol. I don't know what I did wrong lol. It was 1050 at start and 1010 at finished I tried a bottle last night and I didn't like it at all. So wondered if I should have hydrated my yeast.
Do you put the yeast on top of the wort or the wort on top of the yeast? Im not keen on the yeast floating on top of the wort for no real good reason. I guess If you dont have to aerate it doesnt matter.
What about reusing dry yeast/washing. I've heard from Safale you should not do this, once they are done move on to a new packet for your next batch. Curious if anyone has had good results...
I buy one sachet make a 2L starter around 1040 then when it is ready I split it into 6 small jam jars and store them in the fridge. When I’m ready to brew about 36 hours before I make a 1.25L starter and dump a single jar in. Pitch this into my wort when starter hit high Krausen. If you are a real skinflint refill the sanitized jamjar. This should be good for 23L up to 1060
I always thought that if the yeast couldn’t take on water a lot of the cells would die off before fermentation started, by pitching packet straight onto wort without rehydration you wouldn’t get such a good fermentation? 🤔
That was the thinking for a long time, but it seems at least for Fermentis yeasts it isnt something to worry about too much, pitch rate is imporant with all methods. Thanks for watching and cheers Keith
Love your shirt, love the Psychos. Nice day to have some chips, have some chips, have some chips. 😀🤘. Rehydrating really doesn't make sense, I don't see how getting it wet before getting it wet is going to do anything
Interesting study, I'd like to see the results of other brands like mangrove jacks as the could be differing techniques. I was aware of the aeration topic with dry yeast, definitely don't bother but try and do it with liquid yeasts even if it's just a good glugging on the way out of the cube.
I am having consistent too high final gravity..usually around the 1020 mark. It's too sweet. I have been told to rehydrate the yeast and see if it helps
A better thing to do is use a product such as go-ferm from Scott Labs that will help create a powerful starter. You can sprinkle the pack onto the wort but the yeast viability will be much lower. Yeast also needs to be rehydrated at 105 degrees f for maximum survival.
I re hydrated my yeast in water that was between 60-80 Deg C before adding it to the wort. My very first try at a brew. Its only been a few days, will this significantly affect the outcome? I've read that it can kill the yeast if the re hydration water is too hot? Im a little worried now that I may have knackered my first batch?
The adding extra yeast will be perfectly fine, if the beer is still ok, it could be just fine, but without yeast for a few days it might not be. Hard to tell sorry. Cheers!
@@HomeBrewNetwork ok, I added some. It smelt like it did the first day, so i'm hoping itll be all good. I'll know in a few weeks I guess :) Thanks for the help! Subscribed!
I only just started brewing this year and bought a book by a very well respected dude who says that yeast is damaged by pitching dry and wort needs aeration, damn!. Ill be interested to see what he has to say anyway but i wont be wasting my time with an extra step if i dont need to
Would like to hear your confessions on dry vs liquid, and also liquid starters. I do liquid + starter 95% of the time and I'm wondering whether or not I'm wasting my time. I definitely think I can detect esters in US05 I don't get in WLP001, but it might just be my imagination. Liquid starters... wondering if I'm wasting my time there, too. I've just always done it so carry on!
I mostly use dry these days, I will use liquid if there is no suitable dry yeast. I, like most, started on dry yeast and then moved to liquid yeast for a few years, but I really didn't find any improvement, I think dry yeast has greatly improved over the years and sellers are now understanding how it should be kept and treated. A starter is always good, to be pitching active yeast is awesome but if you use the right amount dry its all good, you can always do a dry yeast starter too. Time is also a factor for me, looking after the kids I can rarely lock in a brew day, something always comes up so dry is much more handy and I always have some in the fridge. Speaking of that it keeps a lot a longer too. I know many that say WP001 and US-05 aren't exactly the same, personally I've been using 05 for so long its like mothers milk lol I do find I don't like pushing 05 much over 19c, although under pressure I can push it a few degrees more. I haven't used WP001 for years but I know some of my favourite breweries swear by it and the others by US-05 lol. Also have to talk about cost, liquids are more than double the price. Time, cost, longevity, reliability and ease just win it for me right now, unless I'm after some speciality yeast. As far as taste goes, if some one can tell the difference between a beer brewed with dry or liquid yeast the are a god.. not talking different varieties of course. I don't think you're wasting your time at all, but maybe some money! Cheers Ian!
no oxygen, no rehydrate. very high gravity or cold lager fermentation = pitch two packs (and maybe add O2) -- but that's just me. Do what you believe in. (great video!)
Yep! don't think I've rehydrated a dry ale yeast this century. Lager yeasts I always do a starter. Basically rehydrating in wort for a prolonged period i guess 😊 On a totally non-beer note: Were you part of xxsex in the late 80's early 90's and did a gig in Frankston or maybe close to Melb (Those years are very blurry for me) I remember a member was called Gash. If I should know this already, I blame a debauched teens to thirties 🤣
Ahhhhhhh, nooooooooo, you shouldn't leave yeast rehydrating for more than 15 mins without food (Sugar) or they start eating themselves and mutating. You should add yeats package to10x its own weight of 35°c water, leave for 15 mins then add enough Wort to reduce the temp by 5°c, rest for 10 mins then repeat until you are within 5°c of the wort temp, then pitch to avoid temp shock. I'm a winemaker and beer yeast and wine yeast are all saccharomyces, rehydration procedure is the same.
I would of said the same thing, this wasn't my study but it went into a of depth about the fermentis range, tomorrow I'll try and scan it and upload it somewhere or you. Cheers!
Yeh used to but found better to not to and way cleaner to sprinkle on to the wort with better results sorry John Palmer you make it way to complicated .
![3 English Ale Yeasts [Side By Side Comparison!] - Brew Dudes](http://i.ytimg.com/vi/UTdBDon3PT8/mqdefault.jpg)
High definition copy of article - drive.google.com/drive/folders/1VEG9jUmvVnQJfWt_jsBMoD5pgnL5q-o8?usp=sharing
instablaster...
Yeah I'm with you. I just snip and tip dry yeast on top of the foam created from dropping the wort into the FV from a height. I think the bigger issue is brewers underpitching yeast. Stretching one packet of yeast in a full batch, especially of a higher gravity beer is not a good idea. I was guilty of that, but now routinely pitch a full pack into a half batch and I think it definitely helps produce a cleaner beer with lower risk of stressed yeast. Cheers Gash 🍻
Well that was really good at informative thank you
Interesting to know for sure .. Having read Yeast, by Chris White (White Labs fame) I'll probably keep hydrating,
then due to my own experiments adding wort and the stirrer plate o'nite. Amazing how much more yeast I have to pitch.
A million ways to do it, and its good to know another one backed with measurable experiments.
Cheers & thanks again mate
JR ...
I'd love to pitch an active starter in all my beers, but for me at moment its rarely possible to know when I'm going to brew, let alone prepare, so this is just good back up. Thanks for watching John, Cheers mate!
Awesome video! I would have never known about skipping the rehydration process. The books are great but no substitute for knowing what the yeast manufacturer recommends. Fermentis makes it easy! Thanks again for educating us!
thanks, nice video. I have pitched both ways and have not seen a difference in the final product. I have just been pitching dry because its easier and find rehydrating opens you up to more opportunities for contamination. hadn't seen the fermentis study confirming this--good to know!
Hey Gash. Awesome video. I started hydrating about 6 months; I can’t really say that I noticed a difference and it’s just another step to mess around with more stuff. Thank you. Robert
Thanks for watching and cheers Robert!
Done. Found rehydration of yeast a pain in the butt anyway. 😁 The non oxygenated wort is an interesting one though, always been told, and read, it’s a must.🤔
Thanks for watch and cheers tezzer!
Very interesting video. I have never rehydrated my yeast. I just thought it was an unnecessary step in the process. Nice to know it is not really required. I always just sprinkle the yeast over the top of my wort and it always works. I tried liquid yeasts several times but at about $14.00 a pack verses about $4.00 to $6.00a pack for dry, I now go with the dry. I don't notice any difference.......Take care, Bluefin.
Totally agree mate, cheers!
Well, I still think that re hydrating as you did in the video, making a yeast starter the day before and vigorous aeration of the wort before pitching the starter at 19 degC improves the over all quality of my beer. Having said that my last brew i forgot and pitched dry us05 and i had absolutely no problem with it. I did notice a much longer lag time, there was a little action next morning but not like the full on fermentation from re hydration/starter method. Great video and food for thought. Cheers.
Thanks for watching and cheers Finnroo!
@@HomeBrewNetwork so in the spirit of good sport, Its funny how things can change in a day. The brew i made with dry us05 is great, and the brew i did yesterday with the yeast starter didnt take off till about 2 oclock today. So as much as would like to think i know what im doing.......Basically...............I dont. cheers for the heads up. I will continue to rehydrate and do a starter but thats only because i want to. Does it make a difference, Im fucked if I know and that goes for life in general. lol. cheers
Good info. Thanks. I always keep some 05 & 04 on hand in case.
Thanks for watching and cheers silveravnt
I'm with all the snip and tippers here. Too much risk in doing rehydration wrong - I already know the wort is clean and never had an issue. I'm on the fence regarding the oxygenation - can't tell it hurts - I use a drill and a plastic paint stirrer that has been sanitized. It also helps bring temps down. Great video. CHEERS!
Totally agree mate, I've rehydrated yeast on a few brews, and not noticed the difference, cheers
Cheers Beefa! Go in dry! ;)
Great video, thanks! You just made me feel a whole lot more at ease about pitching directly onto my 11gal of German Pilsner. Prost!
Glad it helped! Cheers!
Just getting back to homebrew and really enjoying you videos, keep up the good work. Rehydrating yeast always bothered me, just another thing with the potential to go wrong.
Cool, thanks for watching mate. Cheers!
Gday Gash, good video mate. I'm in the same camp, used to direct pitch dry yeast (all brands) then had some recommendations from others to rehydrate but it never did anything and I found often took ages to begin fermenting, and was more of a pain. I went back to dry pitching and will continue to do so! Cheers
Yep! Thanks for watching and cheers Nick!
Rehydrating yeast is a useful step pre-pitching.
However you can introduce problems, if you only use boiled/sterilised water that lacks oxygen, nutrients and a glucose substrate.
If it's a relatively short re-hydration step then there it's fine to as a pre-pitching technique.
In industry yeast innocculation tanks are essentially mini-fermentation vessels where the temperature, nutrient levels, sugar content, pH etc are all carefully controlled and monitored.
Personally I would use a wort-type liquid as a yeast re-hydration and activation medium. You not only want the yeast to re-hydrate but also to encounter relatively ideal conditions so that the fungus will move from it's natural dormant phase to a lag phase and hopefully a growth phase. The yeast will be ready to do its work in the fermenter the moment it is pitched. This also reduces the possibility of wild yeasts and other bacterial infections competing for the same wort (food source).
(I suppose what I am trying to highlight is that the yeast re-hydration step becomes superfluous if the yeast cells are not "also" given some food to consume under pretty good conditions. If you're only re-hydrating for a short period of time - say 5 or 10 minutes, then it's perhaps better to simply pitch the yeast into the fermenter as soon as you can rather than fiddling around with boiled water. I know what environment I would prefer if I were a dehydrated yeast cell)
Yep love pitching a starter at high krausen, 24hrs ish. Thanks for watching and cheers Petra
I'm interested in your pitch rates Gash. Seem to remember you pitching a single pack for a 1.060 wort.. There's a lot of us that are in the camp of 1.050+ = 2 packs.. Maybe that's a confession topic..?
Sometimes I do, especially if yeast is old or I'm not sure how its been stored, I had very fresh yeast and I like the way Nottingham throws fruity esters, I think it suits some hoppy beers. The said beer finished fine and I wouldn't of minded at all if it had of stopped early being a NEIPA I wanted it chewy. I used to chuck 2 packets into all my beers even under 1.050, then I just forgot one day and went back to one pack and wasn't noticing any difference. Very hard sometimes to brew at all on my budget and then the kids came a long and I don't know when I'll brew next so starters and preparation is never easy for me to do, but yes two packs is good insurance and definitely if I was over 1.060 I would of made sure I had two packs. I think starting warm really helps my yeast, I always pitch at 20c or over and monitor fairly closely the first hours until I see the yeast starting to work then drop to 19c. When I was starting and pitching at 18c is when I started using two packs otherwise lag time was long.
Cheers!
Fair call, some good points there.. Thanks for the detailed reply.
Like you, I've NEVER hydrated. Good video.
Thanks for watching and cheers !!
Great video! Really great tips about rehydrating. Love the t-shirt by the way!
Thanks for watching and cheers mate!
FWIW my method: I no-chill, transfer to the fermenter from the cube via a 'Tap in a Cap' from about 50cm above the fermenter. This creates an aerated wort and foam which I pitch the dry yeast onto. This hydrates the yeast in a small way. As that foam collapses the yeast is introduced into the wort proper, usually within 30 minutes or so. Whatever works!
Edit: Just read the comment directly below and it is the same method!
Yep, my wort always gets some splashing be it from the cube or just dropping out of the chiller into fermenter and is always pitched onto the foam! Cheers!
I did a Legacy stout and forgot to rehydration. It tastes realy sweet to the point I can't Drink it lol. I don't know what I did wrong lol. It was 1050 at start and 1010 at finished I tried a bottle last night and I didn't like it at all. So wondered if I should have hydrated my yeast.
Do you put the yeast on top of the wort or the wort on top of the yeast? Im not keen on the yeast floating on top of the wort for no real good reason. I guess If you dont have to aerate it doesnt matter.
Top t-shirt mate👍👍🍺🍺
Go the hack! Nice day to go to the pub! Hahaha cheers mate
What about reusing dry yeast/washing. I've heard from Safale you should not do this, once they are done move on to a new packet for your next batch. Curious if anyone has had good results...
I buy one sachet make a 2L starter around 1040 then when it is ready I split it into 6 small jam jars and store them in the fridge. When I’m ready to brew about 36 hours before I make a 1.25L starter and dump a single jar in. Pitch this into my wort when starter hit high Krausen. If you are a real skinflint refill the sanitized jamjar.
This should be good for 23L up to 1060
Money saver beer maker! Thanks for watching and cheers Tom!
Money saver beer maker! Thanks for watching and cheers Tom!
I always thought that if the yeast couldn’t take on water a lot of the cells would die off before fermentation started, by pitching packet straight onto wort without rehydration you wouldn’t get such a good fermentation? 🤔
That was the thinking for a long time, but it seems at least for Fermentis yeasts it isnt something to worry about too much, pitch rate is imporant with all methods. Thanks for watching and cheers Keith
Love your shirt, love the Psychos.
Nice day to have some chips, have some chips, have some chips. 😀🤘.
Rehydrating really doesn't make sense, I don't see how getting it wet before getting it wet is going to do anything
Nice day to have some beers have some beers!
Interesting study, I'd like to see the results of other brands like mangrove jacks as the could be differing techniques.
I was aware of the aeration topic with dry yeast, definitely don't bother but try and do it with liquid yeasts even if it's just a good glugging on the way out of the cube.
Thanks for watching and cheers Crookwell!
What about baker's yeast? (distiller here)
Great stuff mate.
Thanks for watching and cheers Cam!
I am having consistent too high final gravity..usually around the 1020 mark. It's too sweet. I have been told to rehydrate the yeast and see if it helps
I don't think thats going to help much.. What yeast and what beer and at what gravity and what temp? lol Cheers!
A better thing to do is use a product such as go-ferm from Scott Labs that will help create a powerful starter. You can sprinkle the pack onto the wort but the yeast viability will be much lower. Yeast also needs to be rehydrated at 105 degrees f for maximum survival.
great job cheers
Thanks for watching and cheers mate!
Cheers mate!
Cheers mate!
Did both methods, noticed no appreciable difference whatsoever...on point vid mate.
Thanks for watch and cheers Randy!
Never hydrated yeast and never will. I'm in the same camp, mostly use fermentis yeast and it has always done the job without hydration
Thanks for watch and cheers David!
Good vid again mate
Thanks for watching and cheers mate!
I re hydrated my yeast in water that was between 60-80 Deg C before adding it to the wort. My very first try at a brew. Its only been a few days, will this significantly affect the outcome? I've read that it can kill the yeast if the re hydration water is too hot? Im a little worried now that I may have knackered my first batch?
it will very likely be dead at those temps, I wouldnt bother rehydrating at all, have a look if it isnt fermenting you need to add more yeast. Cheers!
@@HomeBrewNetwork Thanks so much for the reply. I can add more yeast without affecting the brew?
The adding extra yeast will be perfectly fine, if the beer is still ok, it could be just fine, but without yeast for a few days it might not be. Hard to tell sorry. Cheers!
@@HomeBrewNetwork ok, I added some. It smelt like it did the first day, so i'm hoping itll be all good. I'll know in a few weeks I guess :)
Thanks for the help! Subscribed!
@@HomeBrewNetwork ok, so i put some more yeast in last night without re hydrating, this morning......we have fermentation!! thanks again!!
I only just started brewing this year and bought a book by a very well respected dude who says that yeast is damaged by pitching dry and wort needs aeration, damn!. Ill be interested to see what he has to say anyway but i wont be wasting my time with an extra step if i dont need to
It was a story for a long time, and it still works, but yeah not as important as once thought! Thanks for watching and cheers !
Would like to hear your confessions on dry vs liquid, and also liquid starters. I do liquid + starter 95% of the time and I'm wondering whether or not I'm wasting my time. I definitely think I can detect esters in US05 I don't get in WLP001, but it might just be my imagination.
Liquid starters... wondering if I'm wasting my time there, too. I've just always done it so carry on!
I mostly use dry these days, I will use liquid if there is no suitable dry yeast. I, like most, started on dry yeast and then moved to liquid yeast for a few years, but I really didn't find any improvement, I think dry yeast has greatly improved over the years and sellers are now understanding how it should be kept and treated.
A starter is always good, to be pitching active yeast is awesome but if you use the right amount dry its all good, you can always do a dry yeast starter too.
Time is also a factor for me, looking after the kids I can rarely lock in a brew day, something always comes up so dry is much more handy and I always have some in the fridge. Speaking of that it keeps a lot a longer too.
I know many that say WP001 and US-05 aren't exactly the same, personally I've been using 05 for so long its like mothers milk lol I do find I don't like pushing 05 much over 19c, although under pressure I can push it a few degrees more. I haven't used WP001 for years but I know some of my favourite breweries swear by it and the others by US-05 lol.
Also have to talk about cost, liquids are more than double the price.
Time, cost, longevity, reliability and ease just win it for me right now, unless I'm after some speciality yeast.
As far as taste goes, if some one can tell the difference between a beer brewed with dry or liquid yeast the are a god.. not talking different varieties of course. I don't think you're wasting your time at all, but maybe some money!
Cheers Ian!
I need yeast hydration... Cheers 🍻
Thanks for watching and cheers RE!
Look forward to this series of videos. What's your stance on yeast starters? Do you do them?
When required I do, as in most liquid yeasts, or I'll double up. Thanks for watch and cheers!
The yeast gets hydrated in the wort!
Too true lol Thanks for watching and cheers Kenny!
Interesting mate how is that nut brown? I’m doing one on the weekend
I wouldnt use dark crystal again, just a light one would do I think, its not bad! Cheers!
Do you use a yeast starter at all? Do you feel its necessary?
Ron Wales For liquid yeasts I do, and big beers when using dry yeast either a starter or two packs. Cheers
I've not rehydrated either. Cheers!
Thanks for watching and cheers Wrecked!
no oxygen, no rehydrate. very high gravity or cold lager fermentation = pitch two packs (and maybe add O2) -- but that's just me. Do what you believe in. (great video!)
Thanks for watching and cheers Data!
Yep! don't think I've rehydrated a dry ale yeast this century. Lager yeasts I always do a starter.
Basically rehydrating in wort for a prolonged period i guess 😊
On a totally non-beer note: Were you part of xxsex in the late 80's early 90's and did a gig in Frankston or maybe close to Melb (Those years are very blurry for me)
I remember a member was called Gash.
If I should know this already, I blame a debauched teens to thirties 🤣
hahah Yes I was in XXseX for many years and they are blurry for me too! Cheers mate!
czcams.com/video/QrgKuYp1x_g/video.html
Extra steps that create extra work and create a bigger chance of contamination... with no gains... I don't think so.
Thanks for watching and cheers Cheeky!
Ahhhhhhh, nooooooooo, you shouldn't leave yeast rehydrating for more than 15 mins without food (Sugar) or they start eating themselves and mutating. You should add yeats package to10x its own weight of 35°c water, leave for 15 mins then add enough Wort to reduce the temp by 5°c, rest for 10 mins then repeat until you are within 5°c of the wort temp, then pitch to avoid temp shock. I'm a winemaker and beer yeast and wine yeast are all saccharomyces, rehydration procedure is the same.
I would of said the same thing, this wasn't my study but it went into a of depth about the fermentis range, tomorrow I'll try and scan it and upload it somewhere or you. Cheers!
drive.google.com/drive/folders/1VEG9jUmvVnQJfWt_jsBMoD5pgnL5q-o8?usp=sharing
I dont rehydrate, but I do aerate high gravity beers
Cheers Evan!
Nice shirt, gotta link?
www.cosmicpsychos.com.au/ Thanks for watching and cheers!
Yeh I don't bother rehydrating, just another uneccesary step that risks your sanitation
Thanks for watch and cheers Brodie!
Yeh used to but found better to not to and way cleaner to sprinkle on to the wort with better results sorry John Palmer you make it way to complicated .
Thanks for watching and cheers mate!