Yeast: Liquid vs Dry

[Chris Craig]

In Jamil's yeast book (pg 146), he says that the best thing for the yeast is to rehydrate it in 10 times its weight of 41ºC tap water for 15 minutes.  This will help the viability of the yeast and reduce lag times.

[Richard]

It also breaks through any sanitiser foam that might be in the way, if it's hydrated. The dry stuff will sit atop bubbles in gobs, and acts like flour does when it meets hot water.

Rehydrating I usually get <8 hours lag - otherwise it can be 24. Have to admit, I'm lazy sometimes though.

[fakr]

In Jamil's yeast book (pg 146), he says that the best thing for the yeast is to rehydrate it in 10 times its weight of 41ºC tap water for 15 minutes.  This will help the viability of the yeast and reduce lag times.

Seriously, 41C water?  I figured that would harm the yeast.

I agree, hydrating the yeast allows it to mix in the wort right away as opposed to sitting on foam for hours.  This is especially the case with my conical fermenter, which has a 3.8" opening at the top.  Dump 5 packs of yeast in that hole and you have a big yeast ball.

I've also been pitching yeast with a wort temp of 21C, and let the wort drop to 16C on it's own.  Fermentation kicks off in roughly 8 hours.

[sdixon]

I have not done any direct comparisons between similar dry and liquid yeast strains, but I will say that if there were more slection of dry yeast, I would use them. I have had great success with S-05 and T-58. If I could get similar results for other strains (Farmhouse/Saison, multiple Belgian Strains, Brettanomyces, etc) I would certainly be trying them.

[Richard]

My understanding is that only some strains are able to withstand drying, however technology may improve...