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Old 09-24-2010, 10:29 PM   #1
sportscrazed2
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Default 1 vs 2 packets of dry yeast?

i picked up a second packet just in case. s-04 just says to sprinkle in without rehydration. think it would be a good idea to add both or wait in case fermentation doesn't take off?


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Old 09-24-2010, 10:41 PM   #2
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SInce 1 is more than adequate for most 5 gallon batches of beer, I would stick the other one if the fridge and save it for your next batch. Fermentation rarely doesn't take off, like about 99.5% of the time.


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Old 09-24-2010, 10:46 PM   #3
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allright thanks
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Old 09-24-2010, 10:53 PM   #4
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next question. i should wait for temp to reach 100 degrees celsius before i mix in extract correct?
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Old 09-24-2010, 11:41 PM   #5
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I rehydrate for 30 minutes at 100F then pitch. Fermentation always starts under 24 hours, usually around the 12-18h mark.
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Old 09-24-2010, 11:51 PM   #6
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the directions say to spinkle the yeast on top of wort
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Old 09-25-2010, 03:00 AM   #7
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That will work, but if you give the yeast a chance to hydrate and "wake up" before you pitch, you will have better yeast viability and health.
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Old 09-25-2010, 02:41 PM   #8
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Quote:
Originally Posted by sportscrazed2 View Post
next question. i should wait for temp to reach 100 degrees celsius before i mix in extract correct?
I don't think you have to, but it's definitely easier to get extract to go into solution when the water is already boiling. I always put mine into water that was already boiling.
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Old 09-25-2010, 02:49 PM   #9
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Quote:
Originally Posted by sportscrazed2 View Post
next question. i should wait for temp to reach 100 degrees celsius before i mix in extract correct?
I don't think you have to. I've stirred mine in around 160F and then stirred profusely while bringing the temp up to a boil. My impression is that as long as the extract doesn't sit on the bottom of the kettle and burn, you're golden.
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Old 09-25-2010, 08:09 PM   #10
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allright sweet guess everything went to plan then. i just poured the yeast right in and by the time i woke up in the morning it was fermenting vigorously


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