Rehydrate or dry pitch?
Recent R&D has shown that there is no significant difference in fermentation performance between dry pitched and rehydrated yeast.
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance, also reducing the risk of contamination.
Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching, for bottle conditioning and some fermentations other than beer.
Watch our Pitching Best Practice video to learn more:
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