2trout wrote:
Pitch my dry yeast into the jar.........
Hey Trout, the school of thought on using dry yeast is to rehydrate it, while others sprinkle it.
For example: Based on the book, "Brewing Classic Styles" by Jamil Zainasheff and John Palmer, if I have 5 gallons of clear wort at an OG of 1.065, it requires 12 grams of properly rehydrated dry yeast. They agree with Dr. Clayton Cone (20 billion live yeast cells per gram).
Mr. Malty's Pitching Rate Calculator™ by Jamil Zainasheff.
MS Mrmalty.jpg
I like to go with a higher pitch rate on ales over 1.060 by using the "Pro Brewer 1.0" according to Brewer's Friend;
"The Target Pitch rate drop down has the following values:
•Minimum manufacturer's recommendation: 0.35 (ale only, fresh yeast only)
•Middle of the road Pro Brewer 0.75 (ale)
•Pro Brewer 1.00 (high gravity ale)
•Pro Brewer 1.50 (minimum for lager)
•Pro Brewer 2.0 (high gravity lager)
We recommend 0.75 for ales below 1.060 / 15 Plato. High gravity is considered above 1.060 / 15 Plato. Double those numbers for lagers."
In this example I would use 1 1/2 packets of dry yeast. (bottom image)
MS Brewers Friend.jpg
I rehydrate in a quart canning jar and that in a water bath to maintain 100F temp. for 30 mins. I will boil tap water, then cool to 100F and put 200 ml in the jar. After swishing the jar around and there is a slurry, I slowly pour and stir in cooled wort that is at the pitching temp. until it's near the top (attemperate).
"rehydrating dry yeast"
some good links;
http://www.mrmalty.com/calc/calc.html" onclick="window.open(this.href);return false;
http://www.mrmalty.com/pitching.php" onclick="window.open(this.href);return false;
http://koehlerbeer.com/2008/06/07/rehyd" onclick="window.open(this.href);return false; ... yton-cone/
http://www.brewersfriend.com/yeast-pitc" onclick="window.open(this.href);return false; ... alculator/
My [MS] 'best practice' for rehydration includes this from Dr. Clayton Cone (THE LINK ABOVE);
QUOTE: "At 95 – 105 F, there is
100% recovery of the viable dry yeast."
QUOTE: "We recommend that the rehydrated yeast be added to the wort within 30
minutes. We have built into each cell a large amount of glycogen and
trehalose that give the yeast a burst of energy to kick off the growth
cycle when it is in the wort. It is quickly used up if the yeast is
rehydrated for more than 30 minutes. There is no damage done here if it is
not immediatly add to the wort. You just do not get the added benefit of
that sudden burst of energy. We also recommend that you attemperate the
rehydrated yeast to with in 15F of the wort before adding to the wort.
Warm yeast into a cold wort will cause many of the yeast to produce petite
mutants that will never grow or ferment properly and will cause them to
produce H2S. The attemperation can take place over a very brief period by
adding, in encrements, a small amount of the cooler wort to the rehydrated
yeast."
MS
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