I know this has been brought up before, but I’m still struggling with it.
After having issues with dead liquid yeast on more than one occasion, I am starting to use dry yeast more. It seems most folks opining on this topic on this and other sites advise that dry yeast should be added dry right out of the packet with no rehydration. However, in their respective books, both John Palmer and Randy Mosher advise that it is best to rehydrate dry yeast before pitching.
I have rehydrated every time I’ve used dry yeast. I’ve generally had good luck with this approach, but I’m concerned that maybe I should just start pitching dry if I want to continue to up my game. Is the advice from those two books just out of date or does this topic remain controversial?
It’s still relevant.
BUT, I’ve poured dry yeast on brews and it worked just fine.
You should try it once or twice.
In fact, I’ll get some apple juice fermenting tomorrow and I’ll pour dry yeast into it.
Sneezles
This is an excerpt from BYO Mag, May-June 2023:
“This recommendation came from data from dry wine yeast,” says Eric Abbott from Lallemand. “For beer, there is no significant difference between rehydrating and dry pitching.” While dry yeast suppliers say homebrewers can rehydrate if they wish, this seems to be the result of reluctant acceptance that there is too much bias in favor of rehydration to overcome. Many homebrewing books still say rehydration is a requirement, but no dry yeast manufacturer actually recommends rehydration.”
Edit: in addition you do NOT need to add O2. Also, do NOT make a starter. The yeast is packaged with sterols and nutrients. Making a starter depletes these thus you end up with just a slurry. Save that starter money and buy a second package.
Getting off topic here, but what yeast do you use for your apple juice and do you add cinnamon or anything else? I made a hard cider a couple of years back and was curious how you did it.
I buy apple juice. Used 05 safale. I carbonate in a keg, set the pressure to 15 psi’s. I don’t add anything else. My FG usually ends up at 1.000, that’s dry, and when it’s ready, it it’s like drinking champagne .
I did crush and juice my own apples, took a wheel barrow full, about 8 hours. It tastes just like I do it now… that’s for 5 gallons worth.
Sneezles
Sounds great. I made one with cinnamon sticks and it took overtook the flavor profile a bit. I also used US05. If I tire of making cloudy lager, I might give it another go.
