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7

there is a bit of confusion here. I see several divergent answers to this question The confusion seems to be between hydrating, proofing & creating a starter. These are different and are for different purposes. !st, hydrating: getting the dry yeast wet in order for it to be mixed evenly throughout the wort. Fermentis suggests dissolving their yeast ...


6

I would always recommend creating a yeast starter - with dry or wet yeast. A small 500 - 1500 ml starter helps the yeast get off to a great start in the new brew. To make a starter - pour 1 L water in a small pan, add 1/4 pound dried malt extract, a teaspoon of yeast nutrient and about half a hop pellet. Boil this for 10 minutes - then cool to about 70 ...


3

I would always recommend re hydrating the yeast. For some beers, especially in the 1040-1060 range you probably don't need to make a starter, as the yeast packet actually contains enough yeast for a beer that size. Instead of guessing, use a Yeast Pitching Calculator, like Jamil Zainasheff's here. Too much yeast can be a problem, too.


2

With quality dry yeast on a normal gravity beer, I just pitch it in directly. I have not had any problems with poor/slow fermentation or off flavors. Please note the word quality - if the yeast is old or somehow questionable play it safe. Various Danstar and Fermentis yeasts have always rewarded me with fast and vigorous fermentation after pitching ...


2

It's always a good idea to rehydrate dry yeast before pitching, and if your OG is above ~1.080, a starter is recommended. Many yeast manufacturers don't require rehydrating their yeast, but it's generally regarded as a marketing ploy to show how simple using dry yeast can be.


1

It really depends upon the type of container you're using, how much water, geometry, material etc. In a glass jar, the water could stay warm for a couple of hours. In a stainless steel jug (I use) it takes about 30 minutes. What you can do is instead is boil some water now and put that in a covered sanitary container. The water should cool to below 90F ...


1

My the owner of my LHBS told me to sprinkle the dried yeast on top of the chilled wort, and destroy the instructions that came with the yeast.



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