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My recipe: 9 lbs. Baked Pumkin 6 lbs. Briess Wheat Unhopped Liquid Malt Extract 1 lb. Briess Dried Malt Extract- Golden Light .5 lb. White Wheat (Rahr) .5 lb. Golden Naked Oats (Simpson's) .5 lb. Caramel 40L (Briess) .5 cup molasses .5 cup brown sugar 1 tbsp. Pumkin Spices...

Hey guys. It's almost time to bottle my Pumkin Wheat Ale that I created. I wanted to make sure I was using the correct amount of granulated white sugar for this specific type of beer, instead of the simple "3/4 cup of sugar" that seems to be spread as a default. According to Brewzor Pro...

There are hundreds of these threads asking the same question... and now another. I'm surprised there aren't more people saying you don't need to rehydrate. I just used the Nottingham dry yeast myself and I didn't rehydrate. It was actively bubbling away within 6 hours.

What I did was use a cooler, filled it with cold water, dropped a thermometer in it and got it to the temp I wanted. Then, proceeded to place my fermenter into that cooler. To keep temps where I want them, I froze 4-5 water bottles, keeping them in the freezer for when I need them. I check on...