SamP3 Posted October 4, 2012 Share Posted October 4, 2012 Hi all, Had my first go at rehydrating yeast, and am worried I've cocked it up completely. Used Saf-Ale 04 yeast, the stuff for use at colder temperature. But it in about 3/4 of a cup of water for 15 minutes at 15 degrees before putting it in the fermenter. It's only been in about 4 hours, but there seems to be no activity. Did I need to give it a good stir? More water? And more importantly, if I have stuffed it up completely, is there any way to save this brew? Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted October 4, 2012 Share Posted October 4, 2012 Never rehydrated yeast I will say however If you tipped the yeast into the wort it can take up to 24 or more hours for it to show signs of fermentation more likely in 12 hours on average and i just sprinkle yeast on top and then dab it with the spoon so its all rehydrated and within 12 hours usually got condensation and krausen forming so I would just wait things probably still fine [happy] Link to comment Share on other sites More sharing options...
Hairy Posted October 5, 2012 Share Posted October 5, 2012 Yeah, 4 hours is way too early. Wait 1-2 days before getting concerned. Usually you rehydrate at a warmer temp than 15 degrees, normally around late 20's. It won't harm it though. And when you say S-04 is used at cooler temperatures, what temps do you mean? It is an ale yeast so it should be brewed at ale temps. Link to comment Share on other sites More sharing options...
Muddy Waters Posted October 5, 2012 Share Posted October 5, 2012 Already said but I'll say it again - way too early for concern. After a couple of days of no actvity (condensation and/or krausen and/ drop in gravity) start to concern. Day 4-7 with nothing happening and I'd be looking to implement a plan B. Link to comment Share on other sites More sharing options...
Guest Posted October 5, 2012 Share Posted October 5, 2012 4 hours... gee you expect a miracle imo. Just wait a while longer. What sort of activity are you looking for?... don't say you want the airlock to bubble ffs. [pinched] Link to comment Share on other sites More sharing options...
Hairy Posted October 5, 2012 Share Posted October 5, 2012 Below is a llink to the info from Fermentis on S-04: Safale - S-04 Rehydrate - 24-30 degrees Fermentation Range - 15-24 degrees Link to comment Share on other sites More sharing options...
Guest Posted October 5, 2012 Share Posted October 5, 2012 Hi all, Had my first go at rehydrating yeast, and am worried I've cocked it up completely. Used Saf-Ale 04 yeast, the stuff for use at colder temperature. But it in about 3/4 of a cup of water for 15 minutes at 15 degrees before putting it in the fermenter. It's only been in about 4 hours, but there seems to be no activity. Did I need to give it a good stir? More water? And more importantly, if I have stuffed it up completely, is there any way to save this brew? You have been on the forum since 2010 and are asking this? Gee willikers [roll] Mate... What does the manufacturers instructions say? "Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C \xb1 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel." from HERE [ninja] [bandit] [rightful] Link to comment Share on other sites More sharing options...
SamP3 Posted October 5, 2012 Author Share Posted October 5, 2012 ... don't say you want the airlock to bubble ffs. [pinched] Caught me! I recently spent a year in Germany, and was too busy trying new beers to brew my own. This is my first serious-ish brew since I got back, and as mentioned, I've never tried rehydration before, so excuse the ignorance. Link to comment Share on other sites More sharing options...
PB2 Posted October 6, 2012 Share Posted October 6, 2012 Sam, it's great to have you back on board! I bet you tasted some great beer while you were away [tongue] Some key points: Look to buy the freshest yeast. Hopefully, the store has the yeast in a fridge. Have a smell of the yeast when you open the pack - it should smell fruity or bready - sharp or off cheese smells indicate it's in poor condition (bin it). Re-hydrating dry yeast may or may not produce foam in the first 15 to 30 mins but don't let this worry you. [smile] Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted October 6, 2012 Share Posted October 6, 2012 Sam' date=' it's great to have you back on board! I bet you tasted some great beer while you were away [tongue'] Some key points: Look to buy the freshest yeast. Hopefully, the store has the yeast in a fridge. Have a smell of the yeast when you open the pack - it should smell fruity or bready - sharp or off cheese smells indicate it's in poor condition (bin it). Re-hydrating dry yeast may or may not produce foam in the first 15 to 30 mins but don't let this worry you. [smile] +1 for smelling dry yeast to indicate if its off I always smell my yeast and also I like to smell the different strains Link to comment Share on other sites More sharing options...
Guest Posted October 6, 2012 Share Posted October 6, 2012 While on the subject. . . I'm very close to being able to brew at low temperatures & was simply wondering if pitching a 'starter' (re-hydrated yeast), is wise if it's temperature is still around the low to mid 20 degree mark & your awaiting FV is around 12\xb0C? Is there an advantage to doing this? I've read literature that advises it, & other material & myths that it can "shock the yeast" & is ill-advised. What is the best way/temp to pitch yeast at lower temperature FV's? P.S. I am already aware that you need to pitch more yeast than at higher temperature brews. Beer. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted October 6, 2012 Share Posted October 6, 2012 I've read, and since followed, that for a lager you pitch at around 20ish then bring it down - in fact, this is in the lagers recipes on this site e.g. Pilsener [rightful] Link to comment Share on other sites More sharing options...
Wayne (Captain Yobbo) Posted October 6, 2012 Share Posted October 6, 2012 When I move house and get my fancy temp controlled brew fridge I can finally start making true lagers something I have been itching to do for a while. Link to comment Share on other sites More sharing options...
Guest Posted October 7, 2012 Share Posted October 7, 2012 Thanks AdamH. [happy] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.