I was wondering what is the best to do?
Is it to just pitch the dry yeast over the wort and leave it there?
Or is it best to stir it until it dissolve in the wort?
Thanks
Either way seems to work for me. It is just the brewers choice. I tend to rehydate and stir it in, but I can't see a differance when I don't.
Storm, that is the way that I have always done it. It was recommended to me to get the wort down to about 70deg., pour it into the primary. Seal it up as best you can, put primary on top of a tennis ball and swirl / shake as best you can for 5 minutes. Sprinkel the dry yeast in, give it a stir w/ a sanitized spoon - set up a blow-off system, control your fermenting temps in the low to mid 60's and wait for 3 weeks to a month.
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