TheSmithsEra
Well-Known Member
- Joined
- Jul 16, 2012
- Messages
- 519
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- 50
Hi.
So i've been thinking about lag from when i pitch my yeast to when it shows visible signs of fermentation. Whenever I use dry yeast it seems I end up shocking the yeast and taking 24+ to show signs that it is producing CO2.
Dry yeast I rehydrate at 90 degrees and then pitch into a 60 degree wort. Any tips on how to do this without shocking the yeast?
How bad is it really if they are shocked?
thanks
So i've been thinking about lag from when i pitch my yeast to when it shows visible signs of fermentation. Whenever I use dry yeast it seems I end up shocking the yeast and taking 24+ to show signs that it is producing CO2.
Dry yeast I rehydrate at 90 degrees and then pitch into a 60 degree wort. Any tips on how to do this without shocking the yeast?
How bad is it really if they are shocked?
thanks