All Grain Brewing Part 2 of 2

All Grain Brewing Part 2 of 2

Category:

Howto & Style

Tags:

• All
• grain
• home
• brew
• brewing
• batch
• sparge
• yummy
• beer

[IUHeinz57]

Bobby, I am a new brewer and I want to know how long do you let you sparge sit before you add the runnings into you original run off.

[BobbyFromNJ]

@IUHeinz57  Only about five minutes.

[ethans83]

You don't have to rehydrate S-04 or US-05 dry strains. They are pitchable as is. I have tried both (split 10 gal batch into 2 fivers and pitched rehyd and non-rehyd S-04), and there was no significant difference in results. Gravity points and flavor both the same.

[BobbyFromNJ]

I would agree that you don't have to, but rehydrating keeps a lot more cells viable than a dry pitch. It more of an insurance policy than anything else. I do get lazy and pitch dry most of the time.

[ethans83]

What difference does it make if the yeast rehydrates in the wort or in warm water? Is there a difference? I have my doubts, since I haven't rehydrated in years and still get the same great results. Either way, whatever works for you, keep doing it! Cheers, and happy brewing! (Send me a private message if you want to exchange recipes.)

[BobbyFromNJ]

From the reading I've done, some cells have a hard time hydrating in wort and they burst. I think the estimate is something like 30-40% of them don't make it. I would imagine the reason it usually doesn't matter is that 60% of a dry pack is enough to get the job done. If you check out my video called "dry yeast experiment", you'll see where I tested the idea. I'm convinced a warm water rehydrate gets more yeast into the wort.

[solo103420]

When you batch sparge after collecting the first runings how long are you letting the 1st and second batch sparges sit before draining off

[djdevelope32]

Coffee pot...genius.

[dreamuaway]

@BobbyFromNJ I'm a pastry instructor at Johnson & Wales University; we recently were visited by a representative from Lesaffre yeast and what she said corresponds to what you are saying as long as the yeast is "active dry" i.e. heat dried, rather than instant active which is cold dried and leave more yeast cell alive. Instant active does not need re-hydrating. Of course the products we discussed are used for breads so the yeast is a different strain, but the process is the same. Great videos!

[broken14us]

great vids your helping my make the jump to all grain

[ethans83]

I've read the same thing. But like you said, if the percentage of viable yeast that hydrates in the wort is enough for a healthy pitch, then why bother rehydrating in warm water prior? Like I said, I've done both, and could not tell a difference at all. Of course, there's nothing wrong with rehydrating, but to me, there's no added benefit. I usually use either US-05 (which says pitchable right on it), or liquid yeast in a big starter. Never fails. Cheers, and happy brewing.