rehydrate or sprinkle the yeast

[lee1]

went for the easy option [sprinkle] the yeast is in good form its going like the clappers mi bubbler

[Andy]

Brewed today and just to show how rehydrated yeast does burst into life here's some S04 about 10 mins after being rehydrated in water at 35 degC.

Just water + yeast

[boingy]

I can present a mathematical comparison of the two methods:

1. Rehydration. Quantity of healthy and active yeast cells: shitloads.
2. Sprinkling. Quantity of healthy and active yeast cells: somewhere between shitloads and shitloads/2, depending upon who you believe.

Assuming shitloads is a quite big number then shitloads/2 is also quite big. Thus the conclusion is that it doesn't really matter.
And even if half the dried cells die you are still probably pitching more cells than the average amateur starter...

Always remember the golden rule: Beer wants to be made.

Right, that's that one sorted. Anyone got any other questions?

[Aleman]

I can present a mathematical comparison of the two methods:

1. Rehydration. Quantity of healthy and active yeast cells: shitloads.
2. Sprinkling. Quantity of healthy and active yeast cells: somewhere between shitloads and shitloads/2, depending upon who you believe.

Assuming shitloads is a quite big number then shitloads/2 is also quite big. Thus the conclusion is that it doesn't really matter.

Always assuming that Shitloads is greater than the desired pitching rate . . . often the qty of yeast in the packet is half that required of a proper pitching rate, and therefore shitloads/2 is well below what is required for a good fermentation , leading to slow starts (with infection potential, and poor flavour profile), long drawn out fermentations (with poor floculation) and the possibility of a stuck ferment

[Harlequin]

Aerating the wort well when topping up the FV with cold water will create a foam head a couple of inches thick. Sprinkling the yeast onto this foam will hydrate the yeast before it comes into contact with the wort. Always added the yeast this way and never had a problem.

Might be me being over cautious but ive always seen re-hydrating yeast in a measuring jug before pitching as another opportunity for 'nasties' to contaminate.

[Belter]

There is only one answer. Rehydrating yeast proves the yeast is viable. This should definitely be done. There is a risk of infection but just sanitise your equipment and everything will be fine. I'd rather risk rehydrating than under-pitch and end up with an infection winning the battle. I imagine it's the case that the majority of time you get drinkable beer at the end of it. But arguing not to rehydrate is like someone telling you a short cut home and you taking the long way just to prove a point because you 'like that route better'. Kits are designed to be as easy as possible. If the yeast is not that old and stored correctly, I'm sure it's great not having to put any extra (if minimal) effort in. But...if you actually want to make quality beer and not just produce an alcoholic drink to have a good session on then go the extra mile and help the yeast along its way.