I normally use very fresh liquid yeast or make a starter from liquid yeast, so I haven’t been paying close attention to dry yeast.
I have heard for a few years now that you don’t oxygenate dry yeast, and didn’t pay close attention until this week.
So, I go to one of the sources, Lallemand, and the verbatim message is that oxygenating dry yeast is unnecessary. Oxygenation is NOT bad, just unnecessary.
Fair enough.
Then, I go to the Lallemand pitch calculator and for a standard batch with Köln yeast, 1.048 6G 62F, I would need 3 packs of dry yeast.
For years, one pack of yeast and oxygenation was fine. Now, the SOP is to but 3 times more yeast and skip oxygenation.
Marketing Ploy or Not Marketing Ploy.
I vote Marketing Ploy.
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
I’ve always been skeptical of the numbers coming out of the Lallemand calculator. I feel like dry yeast quality has increased significantly since when I started brewing, so it’s interesting that they recommend a larger pitch than the old rule of thumb that 11g of dry yeast is good for a 5 gallon batch up to 1.060. If these numbers are truly valid, then they should increase their package size to like 15 or 18g to align with their recommendations.
Side note - I’ve never seen a pitch calculator that included fermentation temp as a factor for determining pitch rate, although it does make sense.
I use dry yeast a lot. I’ve used pretty much everything from Fermentis and Lallemand… but have not yet tried Koln.
In my experience, 1/2 pack is enough for 5-6 gallons of standard strength ale (warm fermentation), or 1 pack is enough for 5-6 gallons of lager (assuming cool fermentation). I think I’ve heard that Koln needs a higher pitch rate, and you’re probably going to ferment it on the ~cooler side for an ale, someplace in between ale & lager with respect to fermentation temperature and standard pitch rates. As such, you might want to use 2 packs for 6 gallons.
But I think 3 packs is a little overboard. Still, this is a bit of a guess on my part, not having used this yeast yet.
I always sprinkle on top. No need for oxygenation or rehydration or any other babying. Dry yeast is really tough stuff in most circumstances, keeps for many years and perhaps decades in refrigeration. Try that with an old unopened pack of White Labs or Wyeast… heh… good luck.
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
its really annoying and doesnt make any sense especially regarding the koln one. but even a lot of their yeasts seem to be geared towards hitting something like 3.5 to 4 gallons of 1.05 wort. i had a bad experience with their munich classic, noting a lot of off-flavours and general harshness in it, i had about 5 gallons of likely 1.056 or so wort, and found out recently by using their calculator i underpitched by a LOT.
its good they have that calculator now, but they need to consider making appropriate weight yeasts, or i simply have to alter my entire use of them by making smaller size batches in the 3.5 gallon and low 1.04s range which kind of defeats the purpose of using dry yeast anyway.
I think the one myth that seems to persist is that you can’t make a starter with dry yeast. Koln does have a higher pitch rate than some of Lallemand’s other yeasts, something about drying the kolsch strain that yields fewer cells. So, I make a 1 liter vitality starter. I have done this many times with dry yeasts, and I don’t see a problem with it. Even Lallemand in their best practices brochure gives instructions on how to make a starter with them.
My latest kolsch was 1.048. I made a vitality starter; a vigorous fermentation started in less than 24 hours, and now it tastes lovely, just like a kolsch should… Some you can direct pitch, but if you can’t, make a starter. Easy as that, really!
Of course you can make a starter with dry yeast. What’s debatable is if it’s a good idea. IO just read that best practices paper. It talks about rehydrating, but I didn’t see anything about starters. Could you point out what I missed?
If you have one pack of Köln dry yeast and a 1.048 beer and about 6g of wort, it’s a great idea !
Otherwise, you need to use 3 packs.
Or pray to the underpitching gods.
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
yeah ive heard such good things about it, and since my liquid yeast prices here got jacked to 3x the price of dry i intend to do this with koln.
i frequently make big beers and i actually made an 8 litre starter of 1.037 gravity wort with the second runnings from a big beer and a 1/2lb of DME. it was on an old yeast pouch and i just wanted to make sure it it had gone through a full generation before pitching it in a normal gravity/size beer. it worked really well imho.
My practice for a normal ale is one pack for 5 gallons. If it is something big like an Imperial stout then two packs in 5 gallons. have never used dry yeast in a lager, but I would most likely use two packs. two packs in 5 gallons. I also sprinkle the yeast on top of the wort when the fermenter is half full then finish filling it. It hydrates the yeast very well this way and I fill my conical fermenters from the top and use a piece of a copper pipe with a whole bunch of holes drilled in it to oxygenate the wort. I know you don’t need O2 with dry yeast, but I have never had any problems using the above methods. Just my humble opinion.
That’s the whole point of the post
Their recommendation is: Oxygenation is not necessary as long as you use 3 packs. They want to sell more yeast.
“It is a capital mistake to theorize before one has data. Insensibly one begins to twist facts to suit theories, instead of theories to suit facts.” - Sherlock Holmes (A. Conan Doyle)
