I’ve read numerous articles and post stating not to use RO or distilled water when rehydrating dry yeast due to the water pressure. If I use bottled water, won’t I have to boil it to kill off bacteria? Other problem is this will turn it into distilled water. Looking for some help.
Boiling water doesn’t turn it into distilled water. Distillation requires condensing the steam off of boiling water. Mineral water or tap water works best for rehydration. My tap water isn’t suited for brewing due to really high sodium content, but I use it to rehydrate yeast with no problems.
Correct, don’t use RO or distilled water for yeast rehydration. It’ll actually kill cells. You need to use water that’s osmotically balanced with the internal yeast environment. Bottled spring or tap water works fine, and is, for all intents and purposes, sterile. You can use tap water (assuming it’s from a municipal water supply, not a well), which is also, for all intents and purposes, also sterile. But your sink faucet and first few inches of sink piping are likely not, which is why tap water isn’t ideal.
Have you considered not rehydrating at all and just dumping the dry yeast into the fermenter? I was turned on to this method and now just over pitch followed by shaking the carboy.
I use primarily dry yeast, haven’t rehydrated in years, and I make damn fine beer! If it’s a big beer I just pitch more. If it’s a REALLY big beer I might rehydrate but other than that I see no need. Even the instructions on a lot of dry yeast say to just sprinkle it on top
When I use dry yeast I don’t rehydrate even at a commercial level. I do overpitch intentionally by about 20%. I see signs of activity within 12-24 hours.
Good to hear! I just got a mental image of someone opening thousands of 11g sachets… obviously not how it works but made me chuckle [emoji16]
How DOES dry yeast come packaged for the commercial scale? I almost bought what appeared to be a coffee bag of 05 the other day for $75 but exercised some restraint!
500g vacuum sealed bricks not unlike coffee bags!
Thank you all for the feedback. I’m making a Session IPA which doesn’t have a high OG, so I don’t feel the need for 2 bags of dry US-05. I believe I read some where that having to many yeast cells can also be bad.
The other question I get a 50/50 ration of “yes” and “no” is the use of yeast nutrients. I’m still extract brewing, so I don’t see the need in the wort, but what about when re-hydrating or making a yeast starter?
Denny and I have the same opinion on this one. Yeast nutrient is cheap insurance. But I add it to the wort in the boil. Session IPA? Sprinkle a sachet on top and you’re good to go
+1
Denny and I have the same opinion on this one. Yeast nutrient is cheap insurance. But I add it to the wort in the boil. Session IPA? Sprinkle a sachet on top and you’re good to go
You may be better off taking things as interesting data points to check out for yourself.