I innoculated for the first time in my H-brewing career with dry yeast on Sat around 5pm, using US-05 in a 1.054OG wort. I didn't rehydrate, I just aerated well, pitched it in dry and stirred. I pitched around 76F, put my fermenter bucket in my 'poor-mans fermentation cooler' (read: ice cube with frozen water bottles).
A few hours later the fermometer on the side of the bucket was reading 68F.
Yesterday (Sunday) it wasn't really doing too much w/temp 64F. A bubble or two a minute. No visable krausen.
This morning (Monday) 1/2" of krausen had formed and temp is at 62/64F. Bubbling more often, but still nothing to really get excited about.
Everything is fine, I'm not concerned that something is wrong. Just more curious about using dry yeast. I've only used Wyeast smack packs before- so this is new to me.
Is this start typical for pitching the US-05 yeast straight out of the pack? Would rehydrating change anything?
A few hours later the fermometer on the side of the bucket was reading 68F.
Yesterday (Sunday) it wasn't really doing too much w/temp 64F. A bubble or two a minute. No visable krausen.
This morning (Monday) 1/2" of krausen had formed and temp is at 62/64F. Bubbling more often, but still nothing to really get excited about.
Everything is fine, I'm not concerned that something is wrong. Just more curious about using dry yeast. I've only used Wyeast smack packs before- so this is new to me.
Is this start typical for pitching the US-05 yeast straight out of the pack? Would rehydrating change anything?