Pitching dry yeast

I vigorously stir my wort for a few minutes then I just sprinkle on top and leave it. I have never had any problems that way

 

I assume we're talking extract kits here so I don't think that the yeast really matters that much but I will suggest this, pick up an extra packet of yeast to have on hand just in case something goes wrong (you spill it, the cat chews on it or the dog eats it, the ferment doesn't take off, etc.) and then you've got a back-up.

As for the yeast itself, unless it says to rehydrate it in water prior to pitching you're method is fine.

 

Most yeast manufacturers and brewers suggest rehydrating dry yeast ~30 minutes prior to pitching, but for a 1 gallon batch, I think I might just overpitch a little, since most of the sachet is going to waste anyway.

 

Can you please provide more details here? What is the size (i.e., number of grams) of the yeast sachets that you are provided?

Cheers!

 

Sprinkle on top and walk away.

 

^^^ This.

The simplicity of dry yeast is awesome.

 

I'm not gonna touch this topic!

 

Why?

 

Methods of pitching dry yeast, specifically whether or not to rehydrate before pitching, is one of those topics that, inexplicably, always seem to bring out flame throwers. More than one thread on that topic has been locked down over the years as they've quickly evolved into little more than p*ssing matches. I promised myself I wouldn't get sucked into any more of those.

 

Fair enough. Can't understand why such a thing would happen, but, then again, I haven't been around there that long, so . . .

 

It's because there are no real data comparing results of rehydrating vs sprinkling. Well, there are cell kill counts associated with sprinkling, but no real data comparing final beers.

Therefore, proponents of each method are willing to fight to the death defending their preference.

Which is why the whole tangled mess should be avoided by pitching a properly sized starter of liquid yeast, just as God intended.

 

No, I'm not gonna take the bait!

 

"[doing it my way unless you don't care if you make crappy beer!]"

Wasn't that the title of a chapter in Gordon's book? <jk>

 

Ha, I could see how this can develop into a pissing contest. I’ll add my fuel to the fire: I was always told that the dehydrated cells are susceptible to being invaded by non-water particles if they are not properly rehydrated, and sprinkling them on the wort will result in less viable yeast than rehydrating them. I have no proof of this, just what I have heard.
Obviously not a concern for 1 gal. batches or average strength beers, but maybe something to think about for high gravity beers or lagers. Seems like such an easy, simple step.

On a more practical note, and the main reason I never use them, is that they often spend some or a lot of time unrefrigerated. Working in a homebrew shop, no matter how much you petition the supplier, they would inevitably sometimes arrive outside of the styrofoam cooler. The packets in the brew kits are almost never refrigerated. You leave a liquid yeast pack out of the fridge for a couple of hours and it’s instantly obvious. I avoid white lab vials for the same reason.

 

I will say I have done the sprinkle method the most but have tried to rehydrate a few times. Each time using the same type I have previously sprinkled, but not the same style of beer. Each have turn out good to me. I will say from a mental stand point, the sprinkle is easier just cause you don't have to remember to boil water then add yeast then add some nutrient or sugar. I am a lazy person...

 

I will pour the yeast into the fermenter while the wort is flowing in, seems to work when I think of it. Starters are good, others do what they think is right.

 

Third rail of homebrewing forum.

But you should rehydrate if you want to be cool. You want to be cool, right?

 

LA-LA-LA-LA-LA-LA-LA-LA-LA-LA-LA-LA-LA!!!