Storage and viability might be a useful addition.
Nice job, agree on suggesting for a sticky.
I would add under the reuse: after washing and storing it would then be recommended to make a starter depending on the amount of slurry used since it really is no longer a dry yeast.
After washing and storing it would then be recommended to make a starter depending on the amount of slurry used since it really is no longer a dry yeast.
SUGGESTED EDIT: use a calculator, such as http://www.mrmalty.com/calc/calc.html, to determine how much slurry to use (based on the date you washed, or harvested, the yeast). if you do not have sufficient slurry, make a starter.
Can I use a safale 04 yeast in a cream ale
From info gathered from different sources, the SAFALE US-05 strain (all I've used so far in two batches) actually is said to be more effective sprinkled dry and not rehydrated.
From info gathered from different sources, the SAFALE US-05 strain (all I've used so far in two batches) actually is said to be more effective sprinkled dry and not rehydrated. Obviously I have little experience to draw from but the Wheat Beer that came with my Starter Kit turned out pretty good. Have a Chinook IPA that's still in primary but the verdict is still out. My plan was to brew the same Chinook IPA with liquid yeast and compare. Great thread here though as it gives us noobs some good advice. I know I personally tend to err on the side of caution since I'm simply trying to get the process down and comfortable with the times/temps needed to brew a successful batch. Cheers.
rehydrating is the way to go.the package instructions simply called for a direct dry pitch into the wort. A visit to their website gives that as an option, but also provides very precise rehydrating instructions
rehydrating is the way to go.
they offer the hassle-free, "just pitch directly into the wort" instructions because they think homebrewers won't use their products if they instruct them to go through the (only slightly) complex process of rehydration.
The only time I bother rehydrating is for high gravity beer and always with my mead..us-05 I just sprinkle on a put the lid on the pale
I also think stepping nutrient at the rate of 1/2 tsp every other day for the first week got my last mead off to a really good start..
For both dry and liquid yeast I got into the habit of tossing in some yeast nutrient into every brew. I've been away from brewing for a while (need to rebuild some equipment and didn't have the time) and can't remember the amount I put in but I think it was probably a tablespoon. Does a yeast nutriet help mitigate if you don't make a starter/rehydrate?
http://brulosophy.com/2014/09/15/sprinkled-vs-rehydrated-dry-yeast-exbeeriment-results/
Interesting exBEERiment conducted on the very topic of Rehydrating vs No-Rehydrating.
I have done both and both have yielded great beer however, my process is not yet to the point where I can attribute one single off flavor to one single aspect of my process / recipe.
Once I get my chest freezer, maybe then
Enter your email address to join: