Prepping dry yeast for pitching

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kidoduck

kidoduck

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My last two batches, I boiled 1tsp. DME in say 3/4 cup water, let it cool to ~77F in the freezer, added my dry yeast and set aside for 2-3 hours before pitching time.
First batch fermented okay, but the second had to be repitched after 48 hours of no activity.
Is this yeast prep an ill-advised activity?
 
Just dump the yeast in there, it will be fine. WHat kind of dry yeast have you been using? I don't trust those generic silver packages that come in a lot of kits.
 
Rehydrate dry yeast in water only for 15 to 30 minutes before pitching. This allows the cells to wake up gently without having to deal with the sugar in the solution.
 
+1 on rehydrating in water. Anything else and you could be reducing your viable yeast count due to osmotic shock.
 

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