i usually take a bottle of room temperature spring water and pour 1/4 of the bottle out and dump in my yeast packet and shake. I have done this for a long time and never had a problem. Does anyone see a problem with this or use this technique as well?
Ideally, you want it warmer than room temp, assuming an ale yeast around 30c to 35c. Let it bloom for ten/fifteen mins or so, then attemporate it to your pitching temp and pitch
Mmmmm...rehydrating dry yeast procedures...doesn't sound too controversial ...I follow the yeast manufacturer's recommendations (somewhat), but do not shake...I stir ...big ticket items for me are: making sure yeast gets pitched w/i 1/2 hour of rehydration, keeping temp below 90*F, but above room temp, and using an extra sachet (and larger container) if OG is > 1.070
If it is working for you, don't question it. Or, if you just gots to know, try it a different way and see if you get something you like better. Just bear in mind that homebrew experiments tend to be poorly replicated and poorly controlled, making it difficult to reach conclusions and find universal truths. Those are elusive from science, but might just show up in the bottom of a pint glass. Maybe your second pint glass. I've had two, and I'm feeling pretty wise.
I would recommend that you rehydrate per the dry yeast vendors specifications. For example read the rehydration instructions here: http://www.lallemandbrewing.com/wp-content/uploads/2017/03/lallemand-tds-nottingham-021317-1.pdf Cheers!
Butttttt this is so much easier. Haha I guess I'm alone on this one. On occasion I nuke the water in the microwave first to warm it a little. My beer really is very good so I may just keep doing this. I no sparge all grain due to convenience and this follows that mindset.
Even easier would be to just sprinkle dry yeast on your wort without rehydrating. What exactly are you trying to accomplish here? Cheers!
Rehydration of the yeast that is easy as possible but also not as lazy as sprinkling it in. Tell me I'm not a bad person.
Of course you aren't a "bad person". This is your homebrewery and you are the head brewer so you get to decide. Utilization of dry yeast is a classic trade study effort: Just sprinkling is the easiest to do but will yield the lowest value of viable yeast cells for fermentation due to cell die off from this method Your 'half-measured' approach is the level of effort you are willing to make and will yield more viable yeast cells than just sprinkling Rehydration per the yeast manufacturer's instructions will optimize the number of viable yeast cells for fermentation; you likely will not achieve 100% viability but my guess is you achieve > 90% viability One of my old sayings that post sometimes: brew the beers you like and brew them the way you like. Maybe someday you will decide that you want to maximize the number of viable yeast cells when utilizing dry yeast. If you ever 'get there' you now know what to do. Cheers!
