Dry Yeast Question

I got two packs of dry ale yeast for a Black IPA kit. The instructions on the yeast pack says sprinkle into the wort. Is that true? Don’t I have to make a starter with dry yeast?

Nope, in fact you Don’t want to make a starter with dry yeast.
Looks like it’s about 50:50 on the forum as to whether rehydrate it vs. sprinkle directly. It really will make little difference for an average, regular batch.

Sprinkle away!!!

Somebody else just had this question too:
http://forum.northernbrewer.com/viewtopic.php?f=26&t=116353

It’s true that you will get both answers. I, most of the time to the sprinkle on top method.

But Dimik research shows a large loss in viable cells by doing so.

viewtopic.php?f=26&t=116288

You will have to try both processes and see what works for you.

I brewed the NB black IPA on march 4 and pitched it with one pack of US-05. Just sprinkled it on dry. iBrewmaster said OG was 1.076. I forgot to take a hydrometer reading and one pack may have been underpitching but it fermented well at 62, big green head of krauesen for a few days, after it started to slow down took it out of the swamp cooler and let the temp rise to 68. It looks nice and clear and black as night right now. I’ll take a gravity reading on it soon to see where it it before dry hopping.

I always rehydrate dry yeast. My fermentors are carboys so I can’t sprinkle the yeast across the top of the wort. I hydrate in water that is within the optimum fermenting temperature range of the yeast. Just my opinion that this will keep the yeast happy and healthy.

Sounds like you already have a good process that works for you, but for anybody interested you can dump the dry yeast into the carboy. We all say “sprinkle”, but you don’t necessarily need to sprinkle into an even layer. The little buggers initially will clump into a mass, but within an hour or so are broken up and distributed as if they had been sprinkled.

:cheers:

I rehydrate Danstar products and sprinkle with Safbrew products because that’s what they respectively recommend. To be honest, I’ve sprinkled Danstar yeasts a few times an never noticed a difference.

The Fermentis web site reads the same and the Danstar.

[quote]ehydrationinstructions
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition[/quote]

http://www.fermentis.com/wp-content/upl ... FA_S04.pdf http://www.danstaryeast.com/sites/defau ... asheet.pdf

The Fermentis web site reads the same and the Danstar.

[quote]rehydrationinstructions
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition[/quote]

http://www.fermentis.com/wp-content/upl ... FA_S04.pdf http://www.danstaryeast.com/sites/defau ... asheet.pdf[/quote]

Thanks for the responses. I think sometime I worry too much.