I am brewing a wheat beer today and I plan to use Danstar Munich yeast. The instructions say to re-hydrate before pitching. I have been directly pitching most dry yeasts I use these days. Does anyone know if the Danstar Munich will work well when pitched directly to the wort?

It should be fine. I think all dry yeast packets instruct you to re-hydrate before pitching.

On the other hand, re-hydration is very easy to do. I used to take a Pyrex measuring cup with about 4 ozs of water, covered loosely with plastic food wrap and microwaved it for a couple of minutes. I'd then secure the wrap and place it in my fridge. In few minutes the, water temp was within pitching range.

Being a huge danstar fan that I am, Munich is a very slow starter even when rehydrated. I hve gotten way better results when using a 1 quart starter. But yeah by all means it is better to rehydrate the yeast.

OMG!!!! you made a starter with dry yeast??? You will go to beer hell for that.

Well perhaps I will be forced to drink Magnum and Steel Reserve while I am there.

I always make starters with dry yeast.

Not making starters with dry yeast, because it hurts the yeast is just another great brewing myth, IMO.

I Think it may disrupt at best...not rehydrating dry yeast before pitching. Starters are more or less just a safety to assure enough active yeast cells and proper development.

Thank you all for your input.