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Old 11-25-2012, 12:04 AM   #11
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Quote:
Originally Posted by Deutsch22

I rehydrated at 100, My wort was 75, I made sure of that!

When you chill the wort, what's the typical
Time you want to aim for? I'm sure the faster the better but what is a good time to aim for? I don't have a wort chiller but I'm gonna get one. Right now I fill up the bathtub full of cold water and ice. It worked pretty fast.
Good! The mote batches you make the more natural it will become to know the time to start rehydrating. There are some cases though (pitching rehydrated yeast cold into lagers) where it's next to impossible to follow the 20-30 min advice.

Sounds like you're in good shape though. Keep those ferm temps low if you can.
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Old 11-25-2012, 12:20 AM   #12
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Quote:
Originally Posted by Hex23

Good! The mote batches you make the more natural it will become to know the time to start rehydrating. There are some cases though (pitching rehydrated yeast cold into lagers) where it's next to impossible to follow the 20-30 min advice.

Sounds like you're in good shape though. Keep those ferm temps low if you can.

I've actually got the perfect setup for fermentation. I've got a sun room connected to my house that has no heating or air but it keeps steady temp of like 55-60. I live in Kentucky so the temp is perfect right now in the room. I'm not sure how sunlight affects the fermentation, I'm assuming that it does so I shut all the blinds.

Summer time may be a bit of a problem because I don't have a basement but I'll worry about that later.
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Old 11-25-2012, 03:38 PM   #13
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One other thing on this airlock, do I need to leave on this red top on my airlock? I'm assuming yes?



image-1348392607.jpg

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Old 11-25-2012, 10:28 PM   #14
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Ya you should keep it there. It will keep the fruit flies out.

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Old 11-26-2012, 01:57 PM   #15
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According to pdf on midwest,US-05,for example,should be rehydrated in water of 90-105F temp. It's supposed to make the rehydrated cell walls stronger. I used to rehydrate at 70-75F,& it worked ok. But didn't always take off faster. So your rehydrate temp was within range.
And chilling the wort down to pitch remp in 20 minutes or less gives less chill haze at fridge time. I nailed it with my last batch,a pm plae ale,& virtually no chill haze at all. Just very slight & didn't last long. You can see it settle out like a fog.
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Old 11-27-2012, 12:44 PM   #16
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Thanks for researching that union. I will change my ignorant ways!

So, OP, no follow up asking us to repitch so....... Bubble bubble toil and trouble?

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