From the HBD Archive
From: Len Reed <lbr%holos0@gatech.edu>
Subject: Rousing Dried Yeast
Date: 1989-09-22 16:49:59 GMT

In #261 roberts%studguppy@LANL.GOV (Doug Roberts) writes:

>> Dry yeast should only be rehydrated in warm
>> water between 90 and 100 degrees F.

> 90 to 100 degrees sounds awfuly high to me. I would be real hesitant
> to plunk my yeast into water that warm. 70 to 80 degrees, maybe, but
> temperatures above that are in contradiction to everything I've ever
> read about beer yeast.

You're not fermenting at this temperature; you're rousing the yeast
that have formed spores. After this step, you then ferment at a lower
temperature. The same step (at 105) is performed with dried bread yeast,
but the bread usually is left to rise at room temperature or slightly
highter--not 105.

Isn't it true that good beer yeasts, especially lager yeasts, don't form
spores well? This is one reason often cited that liquid yeasts make
better beer. The other is that the mass production of dry yeasts allows
for more contamination and mutation.

Len Reed

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