nathanscrivener
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- Joined
- May 24, 2020
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I think the dry yeast FAQ that is pinned needs to be updated.
I know of at least two yeast manufacturers that recommend direct pitch over re-hydration on some of their yeasts. For example, lallemand voss kveik is said to have reduced lag time and better fermentation performance when direct pitched. I have also recently been discussing this with an employee at Fermentis who told me that using W-34/70 all of their recent pilot trials were direct pitch and this is preferable for this yeast.
I understand the arguments for rehydration but suspect, like many things in the Homebrew world, there may be as much lore as actual, verifiable science to the various arguments in favour of rehydration. That's not to say that it wouldn't be preferable in some situations, but I think that it is time to remove advice that rehydration is universally preferable. It is not.
I know of at least two yeast manufacturers that recommend direct pitch over re-hydration on some of their yeasts. For example, lallemand voss kveik is said to have reduced lag time and better fermentation performance when direct pitched. I have also recently been discussing this with an employee at Fermentis who told me that using W-34/70 all of their recent pilot trials were direct pitch and this is preferable for this yeast.
I understand the arguments for rehydration but suspect, like many things in the Homebrew world, there may be as much lore as actual, verifiable science to the various arguments in favour of rehydration. That's not to say that it wouldn't be preferable in some situations, but I think that it is time to remove advice that rehydration is universally preferable. It is not.