Beer Forum

I've got some 3470 that I'm going to use to make some Rye Pilsner. This will be my first lager and I'm just too lazy and impatient to build up a big starter so I decided to go with dry yeast. I'll also likely be going with Tasty's new fangled lager regimen.

Question: After rehydrating, what is the best method to bring the yeast down to pitching temps? I'm assuming the shock of going from 70 degrees to 50-55 would be too much of a shock.

Therein lies the question. You will shock the yeast if you rehydrate warm and then either pitch into a cold wort or cool the rehydrated yeast to pitching temps.

Your best bet (which I have done many times with that dry yeast strain) is to NOT rehydrate and rather just sprinkle it onto your chilled wort and aerate properly. Your yeast will not suffer from temp shock and will ferment just fine.

You're right, it seems like a lose/lose situation no matter how you do it.