mgortel
Well-Known Member
First brew........proofed yeast....some foam but noit a lot.....not real churnyt....is 1/2 - 3/4 inch of foam on top of yeast sugar mixture a good sign of good yeast??
In the middle of brewing
- Thread starter mgortel
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I don't know- I don't "proof" my yeast. A simple rehydration is what most yeast manufacturer's instruct on the label. If your instructions say to proof, then I guess it's just fine!
ReverseApacheMaster
Well-Known Member
I shocked you were able to decode the OP.
That's a new one to me, I've never heard of anyone mixing water with sugar in order to proof brewing yeast. I proof my yeast with water when making dough for beer bread but that's about it. As Yooper said, normally people will rehydrate their dry yeast with just water. Some just pitch the packet right into the carboy.
carnevoodoo
Well-Known Member
Maybe by proof he meant starter? If you have activity you should be ok. I'd suggest in the future if you're making a starter you don't use sugar, if that's what you did. The yeast will not be as efficient at converting the other more complex sugars you will want them to attack.
munche
Well-Known Member
There's talk of proofing the yeast in Palmer's online book:
http://howtobrew.com/section1/chapter6-5.html
In fact I did it on my first batch. Funny enough, I spilled the "proofed" yeast and pitched a second packet that was just rehydrated normally because I didn't have time to wait around for bubbles. My thought is it stems from the days of people buying "beer in a box" kits with a random packet of yeast taped into them that might be years old and kept in not-so-great conditions.
Also judging by the pictures on that page just a bit of foam is fine. Any foam means something is churning in there.
http://howtobrew.com/section1/chapter6-5.html
In fact I did it on my first batch. Funny enough, I spilled the "proofed" yeast and pitched a second packet that was just rehydrated normally because I didn't have time to wait around for bubbles. My thought is it stems from the days of people buying "beer in a box" kits with a random packet of yeast taped into them that might be years old and kept in not-so-great conditions.
Also judging by the pictures on that page just a bit of foam is fine. Any foam means something is churning in there.
mgortel
Well-Known Member
Yep...it was Palmers book I was following.....
Anyway....everything seemed to go smooth....yeast had activity...and I suppose now I know I dont need to "proof" yeast.
Anyway....everything seemed to go smooth....yeast had activity...and I suppose now I know I dont need to "proof" yeast.
doctorRobert
Well-Known Member
1st edition of the John Palmer book had this, the current version doesnt, he said it was wrong and the yeast manufacturers dont recommend it.
