German dry yeast can be direct pitched with great results by sprinkling it onto the surface of the wort in your fermenter.

However, proper hydration helps ensure a healthy fermentation and is especially recommended for beer with a starting gravity above 15°P (1.061 SG).

To hydrate yeast, first sanitize the yeast pack and a pair of scissors.

Boil tap water to sterilize and then cool to 85-95°F (29-35°C).

Use 10 grams (0.35 oz) of water per gram of yeast.

Sprinkle the yeast onto the water, allow the slurry to stand undisturbed for 20 minutes, and then swirl.

Use small amounts of wort to adjust the temperature of the slurry to within 10°F (6°C) of the wort temp before pitching.

Ferment between 59-70°F (12-17°C).

CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing.

Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast.

CellarScience is helping to flip that script with the release of five high quality dry yeasts.

Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don’t ship well.

CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings.

Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value.

Quality yeast that doesn’t “break the brink”.

CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient.

For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.