Yeast re-hydration question. I am going to treat the wort water before putting heat to it with a campden tab to remove chlorine/chlorimine at a rate of one tab per 20 gallons. My thought was to use some of the treated water for re-hydrating the dry yeast so it is chlorine/chlorimine free. I was going to scoop some out of the kettle and boil it in the microwave. Will the campden hurt/slow the yeast hydration process? If it does, I have an RO and was thinking of using purified water for the re-hydration process. Problem is, I keep reading that you need to use tap water for re hydration since the yeast needs the minerals and RO water is near deionized water. My RO water is around 3-5 TDS. Thanks for any advice!
Can’t answer for sure , but if I rehydrate, I don’t worry about it since the volume used in comparison is only about 1 - 2 % of my batch.
If I make starters, I usually decant
You do NOT want to use distilled water for rehydrating yeast. The osmotic difference of the “pure” water will not be good for the yeast cells.
When rehydrating yeast, I use bottled spring water from the store that I know is chlorine free.
Bottle spring water makes sense. That’s the route I will go. Thanks!