Yes it is better because with the rehydration you will preserve the qualities of the yeast. Rehydration is quite simple but has to be done correctly. You will find our recommendations on the packaging or you can contact your local Technical Sales Manager for additional information.
The fermentation is an exothermic reaction so it is normal to have a production of heat which will be proportionnal of the ethanol content.
During the fermentation, yeast need nitrogen, minerals and vitamins in order to function properly. The YAN (Yeast Assimilable Nitrogen) has to be about 250 – 300 ppm. Often it is necessary to add some nutrients to ensure a proper end of fermentation. More detailed information is available on the TDS “DistilaVite”.
When a brick/bag is open, it is recommended to store it in the fridge and use the yeast in the next 10 days.
The fermentation is divided in various phases : a) lag phase : the yeast is getting ready to make the fermentation; b) log phase : it is the active phase of the fermentation during which the budding is very high ; during this phase, the yeast produces up to 33 times more ethanol than during the other phases ; c) stationnary phase: the yeast is less active ; d) death phase : the yeast dies and releases its content into the mash.