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Old 09-06-2007, 05:05 PM   #1
RotorHead6
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Default Explaination of "Pitching Yeast"

Can someone please explain when you should pitch yeast and when you should not. I confused as to what yeast needs to be pitched right before placing into the primary and what yeast needs to be pitched longer. Thank in advance.

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Old 09-06-2007, 05:08 PM   #2
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"Pitching" is just adding yeast to the wort.

I am not sure understand what you're trying to figure out....

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Old 09-06-2007, 05:36 PM   #3
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Are you talking about making a starter? Assuming that you are, dry yeast does not require a starter, it only needs to be rehydrated before adding to the wort. Liquid yeast should always have a starter (even the so-called "pitchable" tubes and smack packs). I typically make my starters 36-48 hours in advance of brewing, more if I am making a big beer and plan to step up the starter to increase cell count.

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Old 09-06-2007, 05:40 PM   #4
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Sorry guys, I did mean a starter. Can you explain the steps in making a starter?

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Old 09-06-2007, 06:32 PM   #6
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You can also check out Palmer's instructions here: www.howtobrew.com

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Old 09-06-2007, 06:36 PM   #7
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Well, here is a quesiton: Is there a wrong way to rehydrate the yeast?

I know that sounds dumb, but the package said to pour yeast into cool, boiled water. Do NOT stir, then after 10 minutes, stir vigorously and pitch into wort.

Well, after the water cooled from a boil, I threw in the yeast packet and there was a "pile" of dried yeast that never got to the water because it was never stirred, itjust sat there and was then stirred before pitching.

the reason I ask is i had a no longer fermenting/bubbling issue on monday and didn't think till today, maybe the yeast wasnt hydrated and thats why it only fermented for 30 or so hours

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Old 09-06-2007, 06:40 PM   #8
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it should be fine, you can pretty much just throw it in there, although rehydrating is always a good idea.

and just because it's not bubbling doesn't mean it's done fermenting. give it a week, then check your specific gravity

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Old 09-06-2007, 06:50 PM   #9
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With dry yeast really all you "need" to do is dump it into the fermenter. Don't have to rehydrate.

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Old 09-06-2007, 06:51 PM   #10
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That is what I thought, liquid is liquid for hydration, but I'd rather ask the experts

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