Originally Posted by olllllo
I know many of us just pitch directly on the wort. Not the best practice, but common.
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).
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)