- Joined
- Jul 21, 2013
- Messages
- 1,317
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- 305
I guess my only frustration is that I'm asking what should be a simple question and I just wanted a straightforward answer. At least they answered though, and I did send one last request to the rep to see if he would mind forwarding my question to R&D to see if they had a quick and simple answer.
Why the heart ache? If you don't like the product then just use a different dry yeast. Seriously. And you didn't ask a simple question. You asked a question that BOOKS have been written about. I just read one a while ago. There are entire companies built around how a yeast is harvested, cultured, preserved, and served to the customer. This is not a simple question. If it was so simple...then you'd be able to do the very experiment they suggested.
Hell, I am not sure why you haven't experimented already to find what works for you, in your situation, on your beers. There seriously isn't any "the answer" in brewing. Not at all. Ask any pro-brewers if they are doing the exact same thing from job to job or from homebrewer to pro...every anecdote I have read in any book says they are not. Everything is adapted to how beer works in your environment. EVERYTHING else, is just suggestions.
I rehydrated my US-05 on my last IPA, just to see what the hoopla was about, and I will say it has been my worst effort on IPA to date. The lingering fermentation flavors will just not go away, almost three weeks after kegging.