storm76

Recipes 

I was wondering what is the best to do?

Is it to just pitch the dry yeast over the wort and leave it there?
Or is it best to stir it until it dissolve in the wort?

Thanks

Killer_Robot

Recipes 

You can just toss it right in there and it will probably work fine, but to maximize the living cell count you'll want to wake it up more gently. It's best to first stir the yeast into a sanitized container with some water in the 90-100 degree range, ideally with just a teaspoon of sugar. Wait a half hour and it should be foaming up nicely: then it's ready to pitch in.

jacketsfans

Recipes 

Palmer's book recommends re-hydrating the yeast and "proofing" it with a teaspoon of sugar. I have subsequently read on these boards, however, that proofing is no longer recommended. I have proofed and not proofed and had favorable results either way. Hydrating is highly recommended, but not absolutely required.

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Thumper

Recipes 

Either way seems to work for me. It is just the brewers choice. I tend to rehydate and stir it in, but I can't see a differance when I don't.

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storm76

Recipes 

So i can just shake the fermenter good first before i add the dry yeast, then sprinkel the dry Yeast on to the wort and stir it until it dissolve?

Is that ok?

phatuna

Recipes 

Storm, that is the way that I have always done it. It was recommended to me to get the wort down to about 70deg., pour it into the primary. Seal it up as best you can, put primary on top of a tennis ball and swirl / shake as best you can for 5 minutes. Sprinkel the dry yeast in, give it a stir w/ a sanitized spoon - set up a blow-off system, control your fermenting temps in the low to mid 60's and wait for 3 weeks to a month.

storm76

Recipes 

Ok, then i will try it this way. I am jusing Danstar Nottingham to my muntons gold continental pilsner 3 kg. (I know it says pilsner, but it will become an Ale) My brew shop told me to pitch it on my wort at 76*F, just to get i started faster.

Then i thought i would put the fermenter in a room with a temp on 62-66*F

Doesn`t this sound ok?

khiddy

Recipes 

That's what I did with my first batch, and the Nottingham blew the lid off of my fermenter. I say go for it, but make sure you have a blowoff tube installed!

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Beeritas Vos Liberabit Brewing
Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
Bottled: Ye Olde Tyme Holiday Ale (9/26/10); Dick Beer (2/15/12); Candy's Dad's Homebrew (2/27/12)
Apfelweins: Crapfelwein (4/4/12); Apfelweinlager 34/70 (2/26/12)
Kit Wines: Fisher-Price My First Amarone (4/1/12); Rosso Magnifico (4/17/12)
On Deck: Albertus Magnus DIPA

Gussymo

Recipes 

Do not pitch at 76 degrees! That is too warm. Pitch in the low to mid 60's.

phatuna

Recipes 

Also, the temp that you refer to above (62 - 66*F) is the ambient temp. when your primary gets into full fermentation mode, the temp of the fermenting beer will rise above ambient, sometimes as much as 6 - 8*F. Just keep that in mind and view this link if you need ideas http://www.homebrewtalk.com/f13/cooling-down-your-fermenter-cheap-71878/