Lallemand London ESB Premium Yeast

[Kyle_T]

1047 and a final of 1013, didn't do my usual starter either, just dumped straight in.

[sladeywadey]

1047 and a final of 1013, didn't do my usual starter either, just dumped straight in.

good stuff - was this for your amber esb or the JBK brew?

[Kyle_T]

The Amber ESB mate.

[sladeywadey]

The Amber ESB mate.

OK slightly puzzling - your post on another forum for this brew shows you using a yeast starter?

[Kyle_T]

Yeah, that was just some wort taken last minute and used to break up the yeast, usually I take it from the boil and crash cool it so it has a good hour or so to acclimatise...this time it was only about 10 minutes.

[sladeywadey]

Must try that myself rather than using just water to rehydrate the yeast.

[Kyle_T]

The yeast will work better for it if you allow it to acclimatise to the wort it will be working in.

[Hanglow]

Not for dried yeast surely, they can't control what goes through their cell walls when rehydrating which is why one should always use water -it's the healthiest way. Or do you rehydrate then add to a bit of wort to get a bit of a head start?

[Kyle_T]

Apparently you can as I've never rehydrated with water, always use boiled wort...don't get much more sterile than that and never had an issue.

[Good Ed]

As Hanglow says, also when rehydrating, for the first few minutes or seconds the yeast cell wall cannot differentiate what passes through the wall, that's why water is recommended, preferably with some hardness. "Toxic" substances such as hops and sugars at high levels can rush through the cell walls and damage the cell. Once the cell wall is properly reconstituted the yeast cell can then regulate what goes in and out of the cell.

[Kyle_T]

That may be the case Ed but it hasn't made any noticeable negative impact on the final product when taking wort from the boil or after cooling.

Horses for courses but I'll stick to my method on this one as it's worked over the last 3 years and not a drop of water to be seen.

[Good Ed]

The advice is from Dr Clayton Cole, head of the yeast production facility at Danstar, of course it is up to you if you want to follow it

[Rookie]

Strange that Fullers head brewer is happy to be associated with it though.
I've read comments that people have made about wpl002 not getting below 1.020 which sounds the same as this dried yeast. I understand there are many factors that determine a yeast's behaviour so that in itself is not conclusive. I've contacted Fullers and asked them the question directly, if I get an answer from them I'll post it.

Cheers. Tom

WLP002 drops clear very quickly and some times needs rousing to get it to finish.

[Hanglow]

I've also just hoyed yeast into the wort fairly frequently tbf, and would still do it now but I still think my best beers with dry yeast were ones that were rehydrated "properly" That's entirely anecdotal though And I know a lot of people are fine with just sprinkling. I suspect it would have much more of an affect with much bigger beers than we normally make on the forum

Here's the thinking behind it from from the aforementioned dr Clayton Cone
https://koehlerbeer.wordpress.com/2008/ ... yton-cone/

[sladeywadey]

maybe the best option is to rehydrate with water first for half hour, then add some wort before pitching the lot?