Rehydrating Dry Yeast
Rehydrating dry yeast is a great way to give your beer an edge. It’s a very simple process that can be done on your downtime while brewing. All you really need is some sterilized water. Dry yeast can technically be pitched directly on most wort but seriously take the few steps to give your wort the edge. Primary fermentation is where flavors are truly born. A healthy hydrated dry yeast will help your wort get off to a quick start with minimal off flavors and less infection risk.
Don’t forget to pick the right yeast for your style! Here’s a list of dry yeasts and their flavor profiles.
Rehydrating Dry Yeast 101
- Microwave one cup of water for at least two minutes in a clean glass container. A measuring cup works well because of its pour spout.
- ( Optional ) Add one teaspoon of malt extract or yeast nutrient as described on instructions. Don’t add sugar as it will cause the yeast to get used to the wrong sugar type.
- Remove yeast pack from the refrigerator and sanitize right before pouring.
- Pour your yeast into cooled 95F to 105F water.
- Stir with a sterilized spoon until there are no clumps.
- Let yeast sit 15 to 20 minutes. Yeast should look like a brown colored cream now.
- Stir again and cover yeast till ready to use.
- Pitch your yeast!
Important Notes:
- Sterilize everything to prevent infection. Don’t forget to resterilize your spoon on the second stir!
- Use an accurate thermometer so you don’t boil your yeast.
- It’s not ideal but your yeast will safely last a few hours after being made.
- Water absent of minerals will flash boil so be careful when removing water from the microwave.
