Aussiedistiller, Home Distilling, Moonshine, Home Brew

Given how alot of people use dehydrated yeasts, wondering what people have done and experienced with rehydrating yeast before pitching?
I know I do it with beer fermenting. The yeast starts quicker as seen by gas escaping thru the water lock.

Plenty of reading by Google:- rehydrate yeast, osmotic pressure etc for the science aspects.

just sprinkle on top for me.

sometimes I rehydrate with some honey water...

No point with lohans bread yeast. Tried it once as I was filling the fermenter with tpw ingredients. A 1 litre bottle, warm water, few tablespoons of sugar and 70gm yeast. Was a volcano in about two minutes. Literally.

When I do a new wash, I just sprinkle on top. other than that, i pitch on the lees ;-)

Always do it for beer (only use liquid yeast for beers) and always do a 2 litre starter. I do it because it increases the cell count and this helps fermentation kick in quickly, and when something goes wrong it's very obvious in final product at which point there is not much you can do to fix it. I also do it to make sure that the yeast I am about to pitch is actually viable.

Have always just dumped dry yeast in at a good temp (even for beers) and never had a problem. Like someone else said, if you are doing something like a TPW using bakers yeast, theres no need as it goes mental real fast .... Kinda like the missus....

In my latest scotch whisky brews I have filled up a cup when it's all mixed and added the yeast. Let sit for 15 then pitch. You can see it working before you pitch.

This is using the safspirit malt.

Agree would not try with bakers yeast.

Also when I do kit beers it's just sprinkle on top.

All depends how quick you want it to start and how healthy it is versus is it going to make a difference? With the small quantities most of us deal with I doubt it.