The rehydrate/don’t rehydrate dried yeast debate has got me confused. So far I’ve only used SAFALE US-05 and pitched it dry in the wort for both of my batches. The beer was good in the first batch, and the jury is still out on the second since it’s still fermenting. Is there a final verdict you can offer me? Or should I just start strictly using liquid yeast? I prefer hoppy IPAs and beers with a good hop character and plan to brew those exclusively very soon.
The Wiz weighs in on whether to rehydrate dry yeast and defuses a bottle explosion problem.
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