mgortel
Well-Known Member
First brew........proofed yeast....some foam but noit a lot.....not real churnyt....is 1/2 - 3/4 inch of foam on top of yeast sugar mixture a good sign of good yeast??
First brew........proofed yeast....some foam but noit a lot.....not real churnyt....is 1/2 - 3/4 inch of foam on top of yeast sugar mixture a good sign of good yeast??
I don't know- I don't "proof" my yeast. A simple rehydration is what most yeast manufacturer's instruct on the label. If your instructions say to proof, then I guess it's just fine!
Re-hydrating Dry Yeast
1. Put 1 cup of warm (95-105F, 35-40C) boiled water into a sanitized jar and stir in the yeast. Cover with Saran Wrap and wait 15 minutes.
2. "Proof" the yeast by adding one teaspoon of extract or sugar that has been boiled in a small amount of water. Allow the sugar solution to cool before adding it to the jar.
3. Cover and place in a warm area out of direct sunlight.
4. After 30 minutes or so the yeast should be visibly churning and/or foaming, and is ready to pitch.
Note: Lallemand/Danstar does not recommend proofing after rehydration of their yeast because they have optimized their yeast's nutrional reserves for quick starting in the main wort. Proofing expends some of those reserves.
That's a new one to me, I've never heard of anyone mixing water with sugar in order to proof brewing yeast. I proof my yeast with water when making dough for beer bread but that's about it. As Yooper said, normally people will rehydrate their dry yeast with just water. Some just pitch the packet right into the carboy.
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