BeerBorg

You hear it from the manufacturer's mouth.
https://fermentis.com/news-from-ferment ... -pitching/

Yup...I almost always use Fermentis yeasts, save for the couple Belgian styles that I've brewed that needed a very specific yeast. I've NEVER re-hydrated, always direct pitched according to their directions.

Well there you go:

In practice, the consecutive steps for direct pitching are:

Fill the fermenter with 1/3 of the wort volume (up to the top of the CKT cone) at a temperature of 21-29 °C
Sprinkle the active dry yeast cells directly in the fermenter
Add the remaining 2/3 of the volume of wort at fermentation temperature to allow for mixing of yeast and wort.

I have not followed those directions though. These are for their new Easy to Use product. The normal directions are to pitch direct to wort at or above 68 degrees (I shoot for 68 or 69), wait 30 minutes then aerate. Then cool to fermentation temps.


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There you go, something most of us have been doing right along anyways (not re-hydrating) I have tried it on and off but is more of a PITA then it is worth doing. I do like starters though when using liquid yeast.