Safale US-05 rehydrating instructions

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Safale US-05 rehydrating instructions

Postby b.good » Wed Oct 24, 2007 6:18 am

I am planning to brew this friday and I am going to use the US-05 yeast. I have never rehydrated yeast before and MoreBeer suggests these instructions:

Some instructions for rehydrating yeasts: Suspend yeast in 4 oz of warm water. Do not stir. Let stand for 15 minutes. Stir gently. Add an equal amount of wort to your solution. Cover, let sit for five minutes, and pitch.

Is there a certain temp for the warm water or just around 70ish F??
Thanks
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Postby Brewtime » Wed Oct 24, 2007 6:24 am

don't rehydrate just pitch it right in
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Postby beerrun » Wed Oct 24, 2007 7:57 am

I agree with droodles. Just sprinkle it right in there. I've never done it any other way.
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Postby shane » Wed Oct 24, 2007 8:36 am

http://www.fermentis.com/FO/EN/pdf/SafaleUS05.pdf

i always rehydrate in water, but i don't bother with adding wort to the slurry.
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Postby b.good » Wed Oct 24, 2007 11:21 am

I've always just pitched the dry yeast but I've been listening to the Jamil Show and he recommends to rehydrate but wasn't sure what temp to use. Thanks for the help
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Postby pprrado » Wed Oct 24, 2007 2:33 pm

just pitch the dry yeast on the carboy, bucket, or anything your fermenting man, youll be fine. maybe if you want to try if the yeast is not dead, rehydrate, throw a pinch of sugar, and see the foam.

i really dont mind this, i just pitch dry....
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Postby jimmyvee » Thu Oct 25, 2007 9:56 pm

Here is a link to Danstar's yeast FAQ page. The second question is about re-hydrating dry yeast. It seems relevant to all brands of dried brewing yeast:

http://consumer.lallemand.com/danstar-l ... #rehydrate


JV
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Postby usmcruz » Thu Oct 25, 2007 10:10 pm

droodles1 wrote:don't rehydrate just pitch it right in


+1


I never have or ever will rehydrate yeast and never had a problem, pitch it as is.
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Postby jimmyvee » Thu Oct 25, 2007 10:19 pm

Well, if you live in Guam or Florida, it's probably humid enough that you don't need to rehydrate yeast. At the homebrewing level, it probably doesn't really matter unless it's old yeast or a high gravity beer, in which case you can dump in more packs of yeast, rehydrate, or take your adventurous homebrew experimenting to another parallel level. I prefer to re-hydrate the yeast, and other folks don't, either way, beer gets made.


+0

:twisted:
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Postby usmcruz » Fri Oct 26, 2007 12:35 am

jimmyvee wrote:Well, if you live in Guam or Florida, it's probably humid enough that you don't need to rehydrate yeast.


Your joking here right? :shock: :P
In the bottle
Gianna's Fire in the hole Imperial IPA
HVAC (Hazelnut Vanilla and Chocolate)Porter
Rye Style Vienna
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English Special bitter
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Nut brown Porter
Porkchop Express Amber
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Old Ale
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Postby MDixon » Fri Oct 26, 2007 4:15 am

I rehydrate for maximum cell counts and to be sure the yeast are viable...
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Postby usmcruz » Fri Oct 26, 2007 5:21 am

My yeast are too afraid of me not to work. :D
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Rye Style Vienna
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Nut brown Porter
Porkchop Express Amber
Pale Ale
Bourbon Porter
Hefe
In the fermenter
Pilsner
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Postby jimmyvee » Fri Oct 26, 2007 3:16 pm

Your joking here right? Shocked Razz


Yeah, unless it's a rainy day! :twisted:


I really do prefer to rehydrate dry yeast, though. When there's a simple procedure to ensure 95%+ viability (i.e., re-hydration) as opposed to losing 60% of viable yeast (by pitching onto 60-65*F cooled wort) leaving you with 40% viable yeast, the issue seems pretty straight forward: rehydrate. Dry yeast is cheaper than liquid, and easier to use, so why not maximize its attributes? There are instances where underpitching might be desirable, say to get a certain phenolic character, but for most ales I want the natural flavors and ester profile of the yeast being used. Just my .02. Anyone can use yeast to their preference and make great beer. 8)
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Postby LBrewski » Fri Oct 26, 2007 4:36 pm

I like the lazy factor of dry yeast, particularly when I don't have time to make a starter. I've used US-05 twice, followed the instructions on the package and just sprinkled it in, the 1st time it turned out one of the best IPA's I've had, the 2nd is almost as good (not the yeast making the difference).

I looked further into it after listening to Jamil's advice to always rehydrate, I found this to be interesting:

http://www.shagg.net/brewing/?p=25

I'm going to stick with "just sprinkle it in".
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Postby diver » Fri Oct 26, 2007 6:03 pm

LBrewski wrote:I like the lazy factor of dry yeast, particularly when I don't have time to make a starter. I've used US-05 twice, followed the instructions on the package and just sprinkled it in, the 1st time it turned out one of the best IPA's I've had, the 2nd is almost as good (not the yeast making the difference).

I looked further into it after listening to Jamil's advice to always rehydrate, I found this to be interesting:

http://www.shagg.net/brewing/?p=25

I'm going to stick with "just sprinkle it in".

That's an interesting link there. Makes me appereciate liquid yeast all the more so.
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