wherestheyeast
Well-Known Member
I did a BIAB IPA on Sunday that had an OG of 1.059.
After reading much conflicting information rehydrating dry yeast, I just pitched the satchel of US-05 directly into the oxygenated wort.
I had krausen forming within 18 hours.
My questions:
What, if anything, does the evidence of activity (krausen) tell us about the pitch rate, health & viability of the yeast pitched?
Have there been studies done on the effectiveness of rehydrating vs. not?
Is there a noticeable difference in fermentation start time & activity of underpitched wiry vs wort with sufficient, viable yeast?
After reading much conflicting information rehydrating dry yeast, I just pitched the satchel of US-05 directly into the oxygenated wort.
I had krausen forming within 18 hours.
My questions:
What, if anything, does the evidence of activity (krausen) tell us about the pitch rate, health & viability of the yeast pitched?
Have there been studies done on the effectiveness of rehydrating vs. not?
Is there a noticeable difference in fermentation start time & activity of underpitched wiry vs wort with sufficient, viable yeast?