Nicknack
Well-Known Member
I just brewed my third batch yesterday which was a 5 gallon Falconer's Flight Brewer's Best extract brew kit. After much reading about re-hydrating yeast, I gave it a go for the second time.
With my last batch, I started to re-hydrate the yeast towards the end of my boil. The issue was that the temperature of the yeast was considerably higher than the wort. I added some wort to the yeast to cool it, which helped, but still a good bit higher. According to what I've read, the yeast needs to be within 5 degrees of the wort before pitching. In order to accomplish this, I had to wait 15 minutes or so which I doubt was very good for the wort to sit there waiting.
With yesterday's batch, I decided to start re-hydrating my yeast much earlier so the wort wouldn't have to sit and wait. Although, maybe I did it too early because it was going from a creamy mixture to sort of a large bubble on top.
Is it really necessary to get the yeast to within 5 degrees of the wort before pitching? Perhaps it's because I'm just a newb, but having to juggle this while trying to focus on my brewing isn't ideal. I actually had a boil over yesterday because I was working on re-hydrating my yeast and took my eyes off the stove for a couple minutes. If the temperature is important, how do others work the timing?
With my last batch, I started to re-hydrate the yeast towards the end of my boil. The issue was that the temperature of the yeast was considerably higher than the wort. I added some wort to the yeast to cool it, which helped, but still a good bit higher. According to what I've read, the yeast needs to be within 5 degrees of the wort before pitching. In order to accomplish this, I had to wait 15 minutes or so which I doubt was very good for the wort to sit there waiting.
With yesterday's batch, I decided to start re-hydrating my yeast much earlier so the wort wouldn't have to sit and wait. Although, maybe I did it too early because it was going from a creamy mixture to sort of a large bubble on top.
Is it really necessary to get the yeast to within 5 degrees of the wort before pitching? Perhaps it's because I'm just a newb, but having to juggle this while trying to focus on my brewing isn't ideal. I actually had a boil over yesterday because I was working on re-hydrating my yeast and took my eyes off the stove for a couple minutes. If the temperature is important, how do others work the timing?