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Old 11-05-2012, 10:45 PM   #11
Piratwolf
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Originally Posted by jeepinjeepin
Here ya go, whitehause. They sachet has the simple instructions. The website has the "pro" instructions. http://www.fermentis.com/fo/pdf/HB/E...e_US-05_HB.pdf
Thanks for the clarification, jeepinjeepin! Like I said, it's been a while!
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Old 11-06-2012, 12:37 AM   #12
BitterBomz
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Originally Posted by Garyr2973
Ok so I'm kinda new to all this but I'm using some Nottingham yeast and it says to rehydrate in 4 oz of water. Are people using a stir plate with this small amount of liquid or are they just adding wort to the flask after the yeast is hydrated?
Nottingham is a very strong strain of dry yeast. IMHO, I've done my own tests on it. Two IPAs side by side, one pitched with dry nottingham and one with rehydrated. No distinguishable difference between the both. It's just a matter of preference. As long as you aerate (slosh or beer stone), Nottingham (as with most other dry yeasts) will go to town within 12 hours, rehydrated or direct-pitched. Hope this helps.
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Old 11-06-2012, 02:42 AM   #13
whitehause
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Originally Posted by jeepinjeepin View Post
Here ya go, whitehause. They sachet has the simple instructions. The website has the "pro" instructions. http://www.fermentis.com/fo/pdf/HB/E...e_US-05_HB.pdf
I'm familiar with the process, but thanks for the link.

I'm sure the "pro" method works great or they wouldn't post it, but for a novice brewer, my fear would be that they would be stirring for 30 mins in the open air which would increase the risk of infection. The sprinkle on the wort method has been used with great success, so it just seems like an unnecessary step at this point in a "young" brewing career.
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