How to rehydrate beer dry yeast ?

Your mashing is complete — now it’s time to inoculate your wort with yeast, the crucial step that transforms wort into beer through fermentation. Yeast is a single-celled microorganism that requires the right conditions to thrive and perform its job effectively. You can either rehydrate your yeast before use for optimal performance or pitch it directly into your fermentation vessel.

Two ways to inoculate your wort with yeast

1 – Rehydrating yeast for a professional result

For optimal vitality and viability, rehydrate your dry yeast before pitching:

  • Place the yeast in water or wort equal to 10 times its weight at 27°C (±3°C).
  • Let it rest for 15–30 minutes.
  • Stir gently for about 30 minutes.
  • Inoculate the wort with the rehydrated yeast.

This method helps the yeast acclimatise to its new environment, leading to a faster start to fermentation and stronger results.

2 – Pitching yeast directly into the wort

You can also sprinkle the yeast directly into the fermentation vessel:

  • Ensure your wort is at least 20°C.
  • Spread the yeast evenly across the surface to avoid clumping.
  • Allow to rest for 30 minutes, then stir while aerating the wort.

With this method, fermentation may take longer to start and gravity will drop more slowly, but it reduces the risk of infection linked to yeast starters. Note that Fermentis yeasts are designed for direct inoculation without rehydration.

Special case: high-gravity beers

For beers above 9% ABV, it’s recommended to rehydrate yeast in a 2% sugar solution for 30–90 minutes. Then adjust the temperature to match the wort and inoculate immediately for best results.

How to care for your yeast

Storage: Yeast can be transported at room temperature for up to 3 months. Once received, store in a cool, dry place below 10°C.

Shelf life: Dry yeast generally lasts 2 years from its manufacture date. Always check the best-before date on the sachet. Once opened, reseal the sachet tightly, store it below 4°C, and use within 7 days.

By following these practices, you’ll ensure strong, healthy fermentation and consistent brewing results every time.

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