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Rehydrating dry yeast

I haven’t used dry yeast very much so I’m really a beginner here. I always lamented how much yeast was still in the rehydration cup after the pour. Got a little smarter the last time. I saved a pint of wort in a sanitized jar during the pour into the carboy for rinsing the yeast cup. Also left the temp probe in the cup for stirring after the first 15 minutes. No need to uncover and risk contamination for creating the slurry.

Pitched the yeast at 71°F into 66°F aerated wort.

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If thats your brew 3 ring binder, you’re getting a good collection! Sneezles61

The binder is 2010 to yesterday.

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At HomeBrew Conn 2017 Sachin Darji did a presentation (“Brewing When You Have No Time”) talked about an very simple approach to rehydrating dry yeast that he uses.

I just tried it for the first time, so I don’t have more to say about it.

I’ve always had good results with sprinkling dry yeast directly onto the wort - but my OGs are pretty much in the 40-65 range.

I’ve had good results adding water to my fermenter and sprinkling my dry yeast into it about 30 minutes before my wort reaches pitching temp. I splash the cooled wort into the rehydrated yeast to aerate and typically get airlock activity in 12 to 48 hours.

That’s not exactly what yeast producers recommend, but it’s worked well for me.

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