Question

The viability of dried yeast is ____________

(a) 35 %

(b) 50 %

(c) 95 %

(d) 65 %

I had been asked this question by my school teacher while I was bunking the class.

I want to ask this question from Yeast Propagation in portion Yeast Management & Microbiology of Fermentation Technology

Answer 1

Right option is (d) 65 %

For explanation: The viability of dried yeast is just 65 % compared with that of the typical value of 95% for usual brewing strain. However, it is necessary to rehydrate the dried yeast by suspending in the wort, prior to pitching, for 30 minutes at 20°C.