WHY REHYDRATION IS RECOMMENDED (BUT NOT ESSENTIAL)?
Rehydration is a simple process which allows the dry yeast to become liquid yeast, reducing the osmotic stress and enhancing a homogeneous dispersion.
WHAT IF I DO NOT REHYDRATE THE YEAST?
In case of sprinkling the yeast onto the wort, please take into account the following
- Do not soak the sachet or pack into the wort, avoiding direct contact.
- Sprinkle the yeast all over the wort surface.
- Maintain high hygienic conditions during the direct pitching.
YEAST REHYDRATION PROCESSStep By Step
- Sanitize the upper part of the pack (e.g. ethanol 70%) and the scissors before opening.
- Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86- 95F).
- Leave it undisturbed for 15 minutes, stir gently to suspend yeast completely.
- Leave it for 5 more minutes at 30-35°C (86- 95F).
- Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort in order to adjust the temperature of the hydrated yeast, with no delay.
- Do not use distilled or reverse osmosis water, as it will result in loss of viability.
- Do not stir right after sprinkling, as it may break the yeast cell membrane.
- Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.