How should I repitch yeast
- Thread starter ratm4484
- Start date
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Since you are having a problem with the wort, you might consider making a starter by taking a cup of wort and diluting it to 1.040 then pitching the yeast. That way the yeast can adapt to the wort. I did that for my melomel and it is finally working.
On the other hand, I've done fine just pouring some Nottingham into the fermenter.
On the other hand, I've done fine just pouring some Nottingham into the fermenter.
RoaringBrewer
Well-Known Member
Dry or liquid? With liquid I'd probably make a starter from the wort as suggested. Dry (Safale 56, Nottingham, etc.) I'd just pitch it on top after rehydrating in some (read 1/2 cup or less) boiled and cooled water.
