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One quick question... ( last thing I need to know in order to be fully ready to brew. ) In regards to hydrating Yeast... obviously following package instructions for temp is what needs to be done.. my question is in regards to pitching yeast after rehydrating it... Hydrate Dry Yeast @ 95F...

Cool.. awesome input. Basically for good habit as a new brewer I should prob just do this no matter what

Thanks everyone. Sorry if this thread is about something that has been asked hundreds times before... Just a complete N00b and dont have a full grasp on the yeast process.

When is it neccessary to rehydrate ?

I'm sure when purchasing yeast it will tell me all this on package possibly? Just wondering if I hydrate yeast, I should make sure water is near same temp as the wort ?

Thank you very much. Trying to get as many questions I have answered to prep... And yeast is one area was little lost on... In regards to pitching of the yeast, does the wort temp need to be at the 65-68 temp as well or would 70 be fine to pitch ??? And it is recommended to hydrate the...

Haha just realized that and posted at same time... Thanks for safale s-05 mention

Just realized the white labs is a liquid yeast. Any suggestions for dry yeasts? Since first batch, want to make it simple and not have to make a starter for yeast

About to do my first brew at end of the month... Going to do a simple American Amber Ale using LME. I do not have great knowledge in.yeast... Was going to use white labs - California ale dry yeast... Would this be best to use for my first batch ? Was reccomended to use this by a.friend

Thanks

So if I use swamp cooling method, using fermenter in plastic tub with water, and frozen water bottles towel etc... If I leave 630am and return home 530pm... Will this keep it stable temp for that long of a time period ?

Northern California*

Thanks Dmashl... But I have a lot of local options for brewing supply stores... Live in northern value and are 3 stores in 50 mile radius

Haha. Man.. just signed up for this forum today and I already love it... Such useful information. Thanks everyone

End of month* ha sorry is an abreviation used at work and just done by habit

I was under the impression that certain ales could be able to ferment between 68-72 degrees ?

Very good point you make there. What happens if ideal fermenting is say 68 ... And it ferments at a much cooler level? First batch I am looking at brewing will be an ale that needs that 68 range fermentation... No access to extra fridge... Any suggestions then where to ferment ?

Zeg, Thanks for the reply. I have been spending the last 3 weeks reading, watching videos, about the whole process... So feel pretty comfortable using extract recipe without buying a kit. I guess I will just wonder into a store and check it out... I was planning using closet inside house to...

Going to go take a look around morebeer

Thanks for the advice... Sounds good. I love IPA'S... Stone is my fav