Do You Need to Rehydrate Dry Yeast for Home Brewing? | Northern Brewer TV
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- Опубликовано: 1 окт 2024
- Depending who you ask, there are arguments for pitching dry yeast in its actual dried form... or in a rehydrated form. Here are some tips on rehydrating dried yeast if you so choose.
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I've literally read 10 different ways to rehydrate with steps being completely different from one way to another. I guess I'll have to make the final decision.
ZwienerZ I guess what they are saying is that it really does not matter LOL.
The main reason to not make starters with dried yeast is due to the way the yeast is prepared. When the yeast is dried, it has enough nutrient/food to start reproducing as soon as it is rehydrated - usually enough for about 3 buddings. Yeast have a finite limit of around 6 buddings, which will be quickly utilized by the starter. Daughter cells will be able to continue to reproduce, but the original cells will not, resulting in a high level of problematic, unhealthy cells remaining in suspension.
This is the single most important change to my brew day. I normally sprinkle the yeast and watch as my fermenter slowly bubbles. I just did my NB Plinian AG and with this rehydrating yeast video my wort is going nuts! Soo many thanks!!!
Is re-hydrated yeast better than a Wyeast smack pack or White Labs brands of yeast. Is it on the same level if not? Is it ok to use just re-hydrated yeast when a recipe calls for a yeast starter. I'm starving for info!!!
Most retards do starve for info.
PSA: I just tried this with my still spirits turbo yeast and it foamed up crazily instantly but now it doesn't seem to be doing anything at all... I think starting it off at 40°C (105°F for the imperial inclined) has killed it :( I'm thinking turbo yeast is probably better off rehydrated at room temp...
We would suggest room temperature for rehydrating yeast regardless of what temp you ultimately plan to ferment it at.
Luckily it has come back and seems to be fermenting as per normal now but I will definitely be rehydrating at room temperature next time
@@NorthernBrewerTV you say that like the video didn't tell the man to use 105 degree water at 0:44
I pitch my into a sealed spring water bottle that's been sitting with my brew equipment the night before brew day. 4 steps 1) open water bottle and pour out 1/3 of the contents. 2) pour 11.5 gram packet into spring water bottle and reseal the cap 3) shake and let it rest for 10 minutes, vent it by opening the cap to release excess co2 periodically. 4) pitch like normal. No mess, no exposure to air, sterile, and easy clean up.
This has got to be the most logical and easiest way that I've seen it done. I am definitely trying it next time I brew
That's a good idea but unfortunately most bottled water is not sterile.
Great video
I only decided to rehydrate this time as the wort was on the warm side and didn't want to pitch dry at 26c
I'm still not convinced there's any real difference between the taste of beer done either way
Ahhh, yes. The old brewing tv, before Northern Brewer sold out to the evil empire. Oh, how I enjoyed watching these guys.
I think they're back out of the claws
Do you recommend using yeast nutrients with Saflager W-34/70?
This was just re-hydrating the yeast, suggested by manufacturer. A starter is more a wort with yeast eating and multiplying to get ready for the primary fermentation. I agree thought not to make a starter from dry yeast but sometimes I do re-hydrate. (unless I am feeling lazy!) Cheers!
I have read that you should not make starters from dry yeast. Other than not being cost effective, is there any good reason not to make a single or multi step starter from it?
I use the same large measuring cup and the first step. But in the second step I add some warmed wort with a teaspoon of sugar. This works great also.
This is the first time I've heard anyone say not to use dry in starters! I thought that was the best reason to make one, not that it was more necessary for liquid yeast. This hobby can be irritating. I can't tell you how many videos I've watched and that has never been mentioned and many of them use dry.
Thanks, Yeah, I knew this wasn't a starter. I have been rehydrating per the instructions, but just started making starters for my liquid yeast, but have wondered why I keep reading not to do it with the dry.
Very interesting. Thank you for the reply. I'm still not sure I understand how/why kicking it off in a starter would result in any higher of a level of unhealthy cells in suspension, than going straight into the beer does. But at least it sounds as if it is based on sound science and not just misinformation. I'll just keep making starters from liquid and only rehydrating the dry... Thank you again. Keep up all the great videos.
The items should be sterilized and the water boiled and cooled...
I use the wort while its cooled not water.. goes off its tree!!
can we do the same but with DME to make a yeast starter?
I was thinking you can just add some corn sugar to the water during warm up.
Is the cool water you added sanitized?
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Thank you.
Why add cold water if you didn't hear it in the first place?
Not sure what you mean by "hear it"? Can you elaborate?
@@NorthernBrewerTV oh I mean"heat"
Thank you.
So.... You say not to use dried yeast, right? Yet I ordered my kits from you over 5 times now and every time you send us dried yeast. Please explain.
He has it in for you. He wants you to FAIL. A LOT. And you keep falling for it. He is so against you that he has configured this video so that ONLY YOU can hear him say that you shouldn't use dry yeast.
Moron.
Liquid Yeast has to stay cold.. that's why you get dried through the mail. Not trying to be an ass but read up a little on brewing if you are going to be making beer.. it will make your beers come out so much better. Trust me it did for me
It's true, nobody in their right mind would use the myriad of dried yeasts available for wine, beer and cider. To do so leads to failure every time. The yeast in the kit he send you is a test to see just how stupid you really are.
Can I wash and reuse for the next batch a dried yeast?
Yes. 4-5 generations max is the recommendation I've read online. Over time the likelihood of wild yeast or other shit getting in the mix becomes greater.
their is no "tin foil" anymore... it's aluminum foil now...
thааnks, gоod
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This was informative thank you!
What crap just add the yeast to the wort at the pitching temp