When it comes to yeast I often see three different descriptors used: active vs. dormant needs to be rehydrated vs. doesn't dry vs liquid/wet As a newbie, my immediate inclination is to associate dry (powdery) yeast with dormant, however almost all "dry" yeast seems to also be billed as dry active yeast (DAY). Some yeasts need to be rehydrated whereas other yeast do not. Can someone help me sort all these monikers out in my head? Or is any combination …

The Gospel of John states that dry yeast should be hydrated at a temperature warmer than what you would typically start fermentation. But John also states that yeast should be pitched from cold to warm, i.e. the yeast slurry should be colder than the cooled wort. An example of ale yeast: recommended rehydration temperature: 24°C recommended fermentation temperature: 16-20°C (I want to start at 16°C) So... How do I hydrate my yeast at 24°C and then cool it to below …

The specs for Lallemand BRY-97 dry yeast explain that aeration of the wort is not necessary. I've had good results following their instructions precisely, but I wonder if I'm missing out. I wonder if they are saying "technically you don't need to aerate". ...in other words, do I need to buy aerating equipment? From the technical sheet, at the end of the REHYDRATION section: BRY-97 yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates …

I am brewing for the first time. It is a Chinook IPA. The yeast that came with the kit is Safale US-05. I brewed and pitched it on July 4th in the afternoon. The primary fermentation time is 2 weeks as per instructions. Though the instructions have a temperature range mentioned against the yeast - I didn't realize that this is the ambient temperature range I need to maintain while fermentation takes place. I learnt later in the night that …

In the past, I've used Wyeast smack packs, where the instructions tell you to make sure that the pack is viable before opening so that you can get refunded for a dud. I'm a baker, and I use dry yeast all the time in my dough. When I bake, I always proof (that is, let the dry yeast incubate in tepid water for a few minutes, to ensure viability). Many people say this is no longer necessary, so maybe it's …

I'm starting out on homebrew beers, made some all-grain recipes already and I want to try some new recipes, but, where I live is very difficult to find liquid yeast, and almost all recipes (mainly on beersmith) uses liquid yeast. What should I look into the yeast to find a good dry yeast substitute to the liquid one in the recipe?

I re-hydrated my US-05 at 40C ( 105F ) going by this video https://www.youtube.com/watch?v=SL92Bd4kfbQ. However afterwards I read the on the Fermentis site that it should have been at 27C (+/-3). Apparently it's different depending on the yeast and I should have gone by Fermentis' instructions but would I have done any harm.

I've read conflicting opinions on whether or not to re-hydrate dried yeast. I've had successful fermentation with dried yeast in the past but have not tried re-hydrating. Has anyone had better/worse experience with one way over the other?

I'm brewing beer tonight (in roughly three hours) and I've decided to try rehydrating my dry yeast instead of throwing it directly into the cooled wort. If I boil a couple cups of water, how long does it usually take to get down to 90 degrees so I can pitch the yeast into it? How long can I keep the yeast in the water? How/when do you guys rehydrate your dry yeast?