Is it advisable to proof the yeast you will be using to make your beer?
I make a lot of bread, and when you make bread, yeast *must* be proofed with warm water and some sugar before hand, otherwise it won't rise at all.
Is this the same for beer? I have just put my first bunch into bottles and my second bunch into a secondary carboy, and both of them I used dry yeast in them. The first was a Muntons continental lager kit, and the other was just some liquid extract, hops, and yeast. I proofed both of those yeasts for a few mnutes until it was foamy while the wort cooled off.
Is proofing the yeast going to give off flavours or anything weird? I can't see any reason why proofing wouldn't be a good idea, but thought I should ask anyways if the yeast is better off sitting in the fermenter a bit first before starting to multiply/eat.
Thank you in advance for your help.