Tanagra
Well-Known Member
I am a big fan of dry yeast. I have been pitching dry - straight from the packet and never had any problems attenuating, but recently I have been considering rehydration prior to pitching.
The instructions for these fermantis brands (WB-06 in particular) call for "boiled then chilled (sterle) water 10 times the weight of the dry yeast" which equals about 115ml of ~80°F water (about 1/2 cup) per 11.5g packet.
Is it just me, or should there actually be more water for this process? In most threads I see where people are making 5-gallon batches, people are using at LEAST 1 cup of water...
Does anyone want to clear this up?
The instructions for these fermantis brands (WB-06 in particular) call for "boiled then chilled (sterle) water 10 times the weight of the dry yeast" which equals about 115ml of ~80°F water (about 1/2 cup) per 11.5g packet.
Is it just me, or should there actually be more water for this process? In most threads I see where people are making 5-gallon batches, people are using at LEAST 1 cup of water...
Does anyone want to clear this up?