I am new to brewing, my first batch is carbonating but in the mean time I have been doing some research. I found some information on yeast, dry and wet yeast and yeast activation. I used dry yeast and will probably continue to do so as I have read there are not many advantages to using wet yeast, however I was curious about activating dry yeast. Does activating dry yeast before pitching give an advantage or make any difference at all?
Pitching dry yeast into the wort can damage or kill 30% to 50% of the yeast. This is due to osmotic pressure on the cell walls from the sugar in the wort. You will find some more yeast information on Danstars’ site, in the “Articles”
http://www.danstaryeast.com/articlesDry yeast is not activated, like proofing bread yeast. Dry yeast is rehydrated in water which contains some minerals, bottled spring water or your private well water. Don’t use distilled water or RO water, the lack of minerals will cause the cell walls to be damaged.
Fermentis recommends that top fermenting (ale) yeasts are rehydrated at a temperature between 25-29°C (77-84°F) and that bottom fermenting yeasts (lager) are rehydrated at a temperature range of 21-25°C (69-77°F). Rehydrate the yeast in 10 times its weight of water. Gently stir. Allow a 30 minutes rest. Pitch the resultant cream in the fermentor. Danstar recommends 95°F water temperature.
An 11 gram packet of yeast would be rehydrated in 110 grams of water, about 4 ounces of water.
[quote=“flars”]Pitching dry yeast into the wort can damage or kill 30% to 50% of the yeast. This is due to osmotic pressure on the cell walls from the sugar in the wort. You will find some more yeast information on Danstars’ site, in the “Articles”
http://www.danstaryeast.com/articlesDry yeast is not activated, like proofing bread yeast. Dry yeast is rehydrated in water which contains some minerals, bottled spring water or your private well water. Don’t use distilled water or RO water, the lack of minerals will cause the cell walls to be damaged.
Fermentis recommends that top fermenting (ale) yeasts are rehydrated at a temperature between 25-29°C (77-84°F) and that bottom fermenting yeasts (lager) are rehydrated at a temperature range of 21-25°C (69-77°F). Rehydrate the yeast in 10 times its weight of water. Gently stir. Allow a 30 minutes rest. Pitch the resultant cream in the fermentor. Danstar recommends 95°F water temperature.
An 11 gram packet of yeast would be rehydrated in 110 grams of water, about 4 ounces of water.[/quote]
All of this is technically true and good info. However, in my world, it just doesn’t matter if I rehydrate or not.
Going to throw a wrench in the works here, but definitely consider wet yeasts. The varieties do make a difference. I imposed a rule to only brew with US05 for a year (so I could focus on other variables) and decided I’m not a huge fan. I just bottled a porter with Wy1272 whose sample rocked my naughty bits more than 05 did over the last year.
I agree with uberculture, the advantage to liquid yeasts is the variety of strains available.
Yeast is one of your recipe ingredient choices. The desired flavor profile should be driving your selection, more than perceived differences in convenience.
