I was advised by someone on this forum to purchase a new packet of yeast for the batch that is presently in my secondary. I thought Proofing the yeast was just a means of determing if that was necessary?
Proofing Yeast
A step-by-step tutorial for making sure yeast is still "alive" and ready for fermentation.
If you are a seasoned brewer you know that all yeast needs to multiply and grow in a sympathetic environment. The correct environment includes moisture, food (in the form of sugar or starch) and a warm, nurturing temperature. However, if the yeast you have is dead, no amount of environment will help it become a productive fermenting agent. Whenever you intend to brew with yeast, it is a good idea to test to make sure the yeast is alive. The act of testing to see if yeast is alive is called proofing.
1. We used 1/2 cup water, 1 tablespoon white sugar, and one package of yeast for this test. This test is effective for a dry active yeast.
2. Heat the water to approximately 100 degrees F (40 degrees C).
3. In a nutshell, yeast eats various sugars and excretes alcohol and carbon dioxide. Whisk the sugar into the water to help it to dissolve quickly.
4. Once the sugar has been evenly distributed throughout the water, add the yeast.
5. Whisk the yeast into the warm sugar water and allow it to dissolve. Let the water cool down to the standard 70 to 85 degrees F (20 to 30 degrees C). Whisking will cause the yeast organisms to be suspended evenly throughout the water, which will give an even proof throughout.
6. After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water. If there is no foam in the bowl, the yeast is dead and you should start over with a new packet of yeast.