Failed yeast rehydrate

[james_m_r]

I started a Brupacks Blackmoor Stout today. I had planned to follow Daab's instructions on how to do this but as I'm sure many of you know when you have young children time is at a premium so decided to follow the basic instructions instead. Also I have three more Brupacks kits in the cupboard so next time will make sure the kids & missus are out to give me a bit more time.
Anyway after cleaning/steralising the equipment I rehydrated the yeastbefore proceeding to follow the rest of the instructions.
When it came time to add my rehydrated yeast it looked nothing like pictures I had seen previously of thick creamy stuff in the bottom of my jug, rather slightly creamy but submerged below the water.
Due to time constraints and frustration I decided to pitch the stuff anyway and hope for the best, although now regret my actions and am hoping that I have not potentially ruined my brew. This is my second failed rehydrate attemp so I must be doing something wrong although I dont know what. Again to do this I followed Daab's instructions from his "how to make up a beer kit" exactly as described.
Any help on this matter would be much appreciated but my main worry at the moment is if, as I imagine, fermentation shows no signs of begining after 24 hours what can I do?

Many thanks
James

[james_m_r]

I have a couple of packets in stock so no need to rob and will do as you advise.
This is only my third kit and second rehydrate attempt and both didnt work. Is there a high percentage of fails or is it more likely something I am doing.
Also should yeast be kept in the fridge? I seem to remember reading that it should a while ago although mine is kept in a cupboard at present.

[james_m_r]

Thanks very much for your help, just one last question. If after 24 hours no signs of ferment, I repitch yeast and assume it is ok to thoroughly stir wort again?

[subsub]

I remember a few years ago having a yeast that wouldn't hydrate properly. I was fully prepared to re pitch after seeing no signs of fermentation in the morning. When I got back from work later on that day, the top of the fermenter had been blown off and the yeast cake was all over the floor. I usually give it 36hrs.

PS. Dont go too mad aerating when (and if) you re pitch. Gentle stiring will do the trick

[james_m_r]

cheers both. I will rest easy tonight now.

[james_m_r]

had a look first thing when I woke up, and it is fermenting fine.

[kayjas]

Is it safer to just sprinkle the yeast on top of the beer in the bucket? What are the pros and cons of doing this. Thanks in advance

[kayjas]

Thanks for reply. When you re-hydrate the yeast in warm water do you have to whisk it?

[BarryNL]

This is my second failed rehydrate attemp so I must be doing something wrong although I dont know what. Again to do this I followed Daab's instructions from his "how to make up a beer kit" exactly as described.

Well, I'm far from expert on this having only done a couple of kits so far, but my last one took off great guns within 8 hours (possibly faster, I was sleeping).

I rehydrated the yeast by carefully getting 150ml of 25°C water in a sanitised measuring jug then adding the yeast and stirring gently every couple of minutes for 10 minutes (with a sanitised thermometer). At this point the yeast was completely and evenly dissolved in the water. I then pitched it into 23°C wort which I had vigorously aerated. I briefely stirred the yeast in and sealed the bucket and went to bed.

As I say, the next morning there was a constant stream of bubbles going through the airlock.

[EasyBrew]

When you rehydrate a yeast prior to pitching, you are not actually making a starter, you are just introducing it to water so that it doesn't get a "cold Shock" and die. If you want it to be frothing when you put it in, put the yeast in the warm water, add 1/2 tsp sugar, cover with clingfilm and put somewhere warm for a couple of hours. It will then be frothing well.

I have always found with kit beers, that the temperature you get after adding the hot and cold water as per the instructions is perfect pitching temperature and I always sprinkle the yeast in dry and stir very gently.