I’ve always used Wyeast smack packs to brew beer & mead with, but just made a mead with dry Champaign yeast and it worked out great. Here is the issue. I used Go-Ferm in the water to rehydrate the yeast for pitching in the mead. Should I do the same in rehydrating for beer?
I’m using Safale #S-33 in a Belgian Witt & Safale #S-04 in a Scotch Ale. Instrux are just to put dry into the aerated wort. Would I get better results with feeding the yeasties first?
When I use dry yeast, I simply pitch it without rehydration. While rehydration may be better, I’ve gotten great results without it. I don’t see any need to add nutrients if you do rehydrate. When the yeast is produced, it’s coated with nutrients so no further should be necessary.
And FWIW, S33 wouldn’t be my choice for a wit. I’ve never found anything vaguely Belgian about it’s flavor. Word is that it’s Edme, a British yeast.
S-33 is coming with the kit from Alternative Beverages. Maybe I’ll hold on to it for my next Bitter & get something local. Any suggestions for a good Belgian Witt yeast?
If you want to stick with dry, T-58 makes a pretty good wit. If you want to use liquid and make a starter, I’d suggest WY3944.
+1 on both of those yeasts for a Belgian Wit… Cheers!!!
How about a discussion of the flavor differences in each? My favorite flavors in a Witt are the dry orange and coriander. I was thinking of adding a bit of chamomile, as well to bring up the floral character in the nose.
Which do you think will emphasize what I’m looking for?
3944 is definitely more of a classic wit yeast. IIRC, it’s Hoegaarden. T58 makes a good wit, but IMO it’s not in the same league. I usually put chamomile in my wits. I heard once that it’s the “secret ingredient” in Hoegaarden. whether that’s true or not, it works really well. I use .6 oz. for the last 5-10 min. I also sometimes toss in about 15 pink peppercorns.
3944 it is and thanks for that confirmation on the chamomile. Looking forward to this one. 