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Dry yeast

by Alberta Rager
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Dry Yeast

When using dry yeast, many recipes instruct that the packet to be pitched directly into the chilled wort or must. This action will most likely kick off fermentation, but it is not the most ideal way to introduce yeast to their new, sugary environment. Directly pitching dry yeast kills a large portion of the viable yeast cells, leaving those that remain stressed from the extra work they have ahead of them. Stressed yeast can create unwanted flavors and aromas during the fermentation process, so it is good practice to rehydrate dry yeast before pitching into the wort or must.

Rehydrating Dry Yeast

Rehydrating or waking up the yeast is really simple.

  1. Using 1/3 cup of water at 95°-110° F for each 5 grams (a minimum of 10 grams is recommended for 5-6 gallons) of dried yeast, sprinkle the dried yeast over the surface for the water.

  • Allow the cells to absorb the water and sink to the bottom.

  • Continue to sprinkle yeast filling in the vacated space on the surface. Do not pour in the entire sachet at once. Doing so will allow the cells on the outside to absorb water forming a ball and sealing yeast in the center which never comes in contact with the water.

  1. When all the cells have absorbed water and begun to sink, stir lightly and allow the yeast suspension to stand for 15 minutes not to exceed 30 minutes, then stir again.

  2. Pour the yeast suspension, inoculate, into a starter or directly into the wort or must and stir vigorously.

Rehydrating with Go-Ferm®

Results will be amazing when rehydrating using Go-Ferm®. The Go-Ferm® approach is to provide bioavailable micronutrients in the non-stressful environment of the yeast rehydration water instead of the traditional method of adding micronutrients to the must or wort. During rehydration, the yeast acts like a sponge, soaking up Go-Ferm®’s bioavailable nutrients.  This direct contact between Go-Ferm® and the yeast allows the yeast to develop its own ‘backpack’ of nutrients so the yeast cells don’t have to scavenge for food in the must or wort as they are multiplying and developing the colony.  Go-Ferm® also prevents essential vitamins from being rapidly taken up by the competitive wild microflora or inactivated by SO2.  By making key minerals and vitamins available to the selected yeast at the critical beginning of its stressful task, the yeast’s viability increases and fermentations finish stronger.

The use of Go-Ferm® results in significantly better overall health of yeast cells through-out the fermentation, affecting fermentation kinetics and resulting in a cleaner aromatic profile.

This article was published on Friday January 31, 2014.
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