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Old 02-10-2013, 08:59 PM   #1
cheesehed007
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Just fished my 3rd brew day. I made a NB White House Honey Ale. All went well. I held back 1/2 of the LME till 10 min left in the boil. All went well till it came time to pitch the yeast. I used Danstar Windsor pack. It's my 1st time rehydrating yeast. I boiled the 4 oz of water like it said, turned off heat, poured in packet, let it sit 15 min. Stired the mixture after the 15. I pitched kinda cool, tape thermometer said 56 when I pitched. Thanks to all for the help! Brew days get less and less stressful every time thanks to of you! Cheers!

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Old 02-10-2013, 09:00 PM   #2
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You added your dry yeast to near boiling water?



 
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Old 02-10-2013, 09:04 PM   #3
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Like already said you let the boiling water cool down before you rehydrated the yeast correct? If not you prob killed the yeast and need to repitch. I usually cool mine down to 85-90 F before i put yeast in to rehydrate.
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Old 02-10-2013, 09:20 PM   #4
cheesehed007
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Sorry, yes water cooled before adding yeast, hopefully cooled enough. I have to say the instructions from Danstar are pretty cryptic, even on the web site.

 
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Old 02-10-2013, 09:25 PM   #5
cheesehed007
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Question, could of I pitched this dry?

 
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Old 02-10-2013, 09:30 PM   #6
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Quote:
Originally Posted by cheesehed007 View Post
Question, could of I pitched this dry?
I pitched dry yeast (Nottingham) on my first ever batch and had no problems. I would imagine that Windsor would not vary much.

Rehydrated is better, but not mandatory.
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Old 02-10-2013, 09:34 PM   #7
cheesehed007
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Quote:
Originally Posted by brewkinger

I pitched dry yeast (Nottingham) on my first ever batch and had no problems. I would imagine that Windsor would not vary much.

Rehydrated is better, but not mandatory.
Thanks, my 1st 2 batches I pitched dry.

 
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Old 02-10-2013, 09:55 PM   #8
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Supposedly pitching the dry yeast directly into the wort will result in 50% mortality of the yeast whereas rehydrating the yeast will leave you with almost no mortality. With that said, I've done both and can't tell the difference in my finished beer. I still do a mix of both ways.

 
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Old 02-11-2013, 07:53 PM   #9
cheesehed007
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So, no action yet this morning when I checked the fermentor. I pitched the yeast a 3pm yesterday. How long do I let it sit before I repitch more yeast? My LHBS doesn't open till tomorrow (Tuesday) so I can't get more yeast till then. Is it ok to sit till then? Temp said 60 on the carboy this morning when I checked.

 
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Old 02-11-2013, 08:38 PM   #10
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It can take as long as 72 hours to show visible signs, but it may also never show signs (like if your bucket lid leaks). You could pop it open to check for krausen though.


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