Do you rehydrate US-56 or jsut pitch?

[diver]

I tried it both ways in Pale Ales and didn't notice much differance in fermentation or taste. With my last Russian Imperial Stout I pitched it in dry and it fermented well but I'm noticing a funky yeast taste now. I don't use it much anymore except in some IPA's, I like the peach/apricot flavor it gives with that style. I always rehydrate now.

[Sherlock]

They say that on there? I thought it said to just sprinkle it on the top of the wort. That's what I've always done. Almost always I have active fermentation in a couple hours.

On the packets they say to sprinkle, on their website sprinkling is the alternative to the rehydrating procedure I quoted initially. Is kinda funny that they have 2 very different sets of instructions: http://www.fermentis.com/FO/EN/pdf/SafaleUS-56.pdf

So do those in the rehydration camp who have a stirplate use their stirplate during rehydration or just occasionally swirl?

[diver]

So do those in the rehydration camp who have a stirplate use their stirplate during rehydration or just occasionally swirl?

I use my stirplate, not necessary but I have one and it's easier that way

[Who is John Malt?]

They say that on there? I thought it said to just sprinkle it on the top of the wort. That's what I've always done. Almost always I have active fermentation in a couple hours.

On the packets they say to sprinkle, on their website sprinkling is the alternative to the rehydrating procedure I quoted initially. Is kinda funny that they have 2 very different sets of instructions: http://www.fermentis.com/FO/EN/pdf/SafaleUS-56.pdf

So do those in the rehydration camp who have a stirplate use their stirplate during rehydration or just occasionally swirl?

I don't use my stir plate on the dry yeast. Simple tap water for 15 minutes or so.

[bub]

I don't use my stir plate on the dry yeast. Simple tap water for 15 minutes or so.

ditto on the rare occasion I use dry yeast.
BUB