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Old 11-06-2008, 04:06 PM   #1
Raymaker6998
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Nov 2008
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Hey guys,

Soon im going to make an extract Ale using the Coopers real ale kit how should i go about rehydrating the yeast so that there is prime culture?
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Old 11-06-2008, 04:07 PM   #2
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Put warm tap water in a measuring cup...sprinkle yeast on it...walk away for 15 minutes to 1/2 hour...swirl and pitch in fermenter.
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Old 11-06-2008, 04:08 PM   #3
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About 15 minutes before I pitch, I just boil some water in a sanitized container then cool down to about 70 degrees. Sprinkle yeast, stir w/ sanitized spoon when it's all hydrated then pour into carboy.

 
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Old 11-06-2008, 04:24 PM   #4
Beerthoven
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It can be instructional to look up the manufacturers recommended rehydrating practices. For example, these are the instructions for rehydrating Fermentis SafAle US-05:

"Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C (80F ± 6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to
30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel."

And these are the instructions for rehydrating Nottingham:

"Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) water at 30–35°C. Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more
minutes at 30–35°C. Then adjust temperature to that of the wort and inoculate without delay."

There aren't many differences, but there are some, including temperature range and whether to stir or not during the first 15-30 minutes.
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Old 11-06-2008, 04:26 PM   #5
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I combine a turkey baster of warm wort with a cup of tap water in a bowl. Add the dry yeast to this. This sort of gives the dry yeast a jump start.

 
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Old 11-06-2008, 04:29 PM   #6
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I know many of us just pitch directly on the wort. Not the best practice, but common.
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Old 11-06-2008, 04:33 PM   #7
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I always cover the measuring cup I mixed the yeast in with plastic or aluminum wrap while it sits.

Is that overkill?

 
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Old 11-06-2008, 04:39 PM   #8
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Boil a cup of water, chill to 90F, sprinkle yeast on top and cover with plastic wrap. 15 minutes later, stir it with a sanitized implement and pour into fermenter. This is rehydrating and not proofing. Do not add any wort. If you do that, you might as well just dry pitch it on to the wort.
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Old 11-06-2008, 04:40 PM   #9
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Quote:
Originally Posted by Cpt_Kirks View Post
I always cover the measuring cup I mixed the yeast in with plastic or aluminum wrap while it sits.

Is that overkill?
I do the same. With two indoor cats, fruit flys from somewhere, and two sneezing kids, I don't consider it overkill.
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Old 11-07-2008, 01:23 AM   #10
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I use a half cup warm tap water, cover it with plastic wrap and swirl it now and then, then pitch it when it's creamy. Happy yeast make better beer.
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