mrfocus

Recipes 

+1

Unless it has an extremely high O.G.

It may take 2 hours more to start fermenting, but honestly, all the extra work (clean and sanitize measuring cup, boil water, cool water, add yeast, wait, pitch) is too much for me, again, if the O.G. is decent (lower than 1.050).

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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

Gonefishing

Recipes 

I've only done this once recently,and it sounds like I went too far with my process....I boiled about 1/4 cup of water with maybe a teaspoon of priming sugar. Sterilized a beer mug and when all was cool put the yeast in. A very few minutes later the mug was FULL so I pitched. My brew has been bubbling for 5 days now so I guess it worked ok.

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In Primary: Empty
In Primary 2: Long Day Ale
In Primary 3; Empty
Small Primary: Empty
In Secondary: SMaSh Ale (dry hopping)
In Keg: Apefelwein
Keg 2: English pale ale
Keg3:Cola Soda
Keg4; Snowy Mountain APA
In Bottles: Some Bud for my clueless friends.
Next up: Brown Puppy Ale (Old Brown Dog clone)
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Tripod

Recipes 

This is what I do...only I boil the tap water first, then let it cool. Otherwise, its just as simple as what Revvy wrote.

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Primary: First AG Batch! - Irish Red | Bottle: Oatmeal Stout| Drinking: Nearcastle II... | Up Next: It may be time to try a lager

Ballistic

Recipes 

Well, I'm starting batch no. 2 tonight and will try re-hydrating the yeast for the first time and will see how it goes.

Ballistic

Recipes 

I put a jug and thermometer in steriliser, then went off to santitise my bucket and other equipment for 10 mins. Then cleaned jug and thermometer with plenty of cold water. Filled jug with hot water and adjust temperature to 30 C with cold water. Drop the dried yeast in and leave while finishing cleaning all of the other equipment and start to mix the wort. After 15 mins, the yeast is frothing, looks good.

Thw following morning I have a brew which over night has frothed to the top of the lid , it must have had a 2 - 3 inch head at one point and still has a shed load of bubbly stuff on top.

Now I may make the decision not to stir the whole bucket up to get the yeast going like I did on my first attempt because firstly, this did not seem to help the process, and secondly, the yeast was just about in liquid form when I put it in so I can't imagine it is sitting on the bottom?

Definitive Bitter Reading before fermenting : 1.044