Re-hydrating yeast

[marshbrewer]

Did a couple of kits this weekend, Burton Bridge Summer Ale and a Brewferm Triple. The generic Brewferm instructions always tell you to re-hydrate the yeast before pitching, so I do, whereas I just pitched the dried yeast on the other, which is what I normally do with kits.

The thing is, I would usually do my brewing on a Sunday morning, and expect that fermentaion would be well under way when I get back from work late Monday evening. However, I've noticed that the Brewferm kits kick off much more quickly, this one was up and running within 4 hours, for instance.

Is this just because of the strain of yeast Brewferm ship with their kits, or does re-hydration always make a difference irrrespective of the yeast? I'm minded not to add an additional step with the added posibility of infection if it doesn't make much difference either eay.

 

[phettebs]

My personal experience is that yeast that I've rehydrated have taken off more quickly than dry yeast sprinkled on top. That's a completely subjective and non-scientific opinion but it's what I've experienced. I always rehydrate now.

 

[marshbrewer]

That certainly fits with my massive experience of re-hydrating (two brews :rofl: ), but it gives me the willys having some yeast in a nice, bacteria friendly 20 degrees C open cup of water for 15 mins or so. I was thinking about this at work, however, and it wouldn't be beyond my talents to buy a cup shaped, but sealed, Tupperware container, and sterilise and use this instead, so I think I'll try this from now on.

 

[phettebs]

Whatever works for you is what you should do! :thumb: