mr_clean

Recipes 

yesssssssssssss

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http://beercalculus.hopville.com/recipe

yeoldebrewer

Recipes 

IMO the goal is to pitch the yeast in a manner that maximizes viability. I think the more experienced brewers here will agree that this is especially important as the OG of the wort goes up.

I defer to advice to re-hydrate published by the people who develop and manufacture dry yeast, and supply it to both home brewers and to professional brewers.

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david_42

Recipes 

Re-hydrating yeast isn't proofing yeast. It's just letting the yeast absorb water slowly. Proofing requires waiting long enough for the yeast to shift to producing CO2 (and 15 minutes isn't anywhere long enough). You do NOT want this to happen, because then the yeast has to shift back to the growth mode.

Sometimes yeast will foam when you re-hydrate. It means nothing according to the manufacturers.

There won't be any difference in flavor, just the sprinkle method takes a little longer to start.

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