In Soviet Russia, yeast pitch you!
We are the 3%.
In Soviet Russia, yeast pitch you!
We are the 3%.
Really? Check this out (or maybe you're just kidding)... http://www.fermentis.com/FO/pdf/HB/EN/Safale_S-04_HB.pdf
It's what it says on the package. Not kidding! "Sprinkle directly on wort". These are exactly the contradictions I'm referring to. One place says sprinkle it on wort. Another says to rehydrate.
rellot said:There is some bad information going around, that MrManifesto might know what he's talking about.
It's what it says on the package. Not kidding! "Sprinkle directly on wort". These are exactly the contradictions I'm referring to. One place says sprinkle it on wort. Another says to rehydrate.
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration
Actually, their website gives two options, so I fail to see the contradiction:
Really? About a hundred posts ago a guy posted some info and rather than stay entrenched in my opinion, I thanked him and looked into it.
How about instead of being an internet tough guy, you stay humble, quiet and learn something.
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