After reading PDF's on the yeasts I've used,usual rehydration temp range is 90-105F. Then cool it down to within 10 degrees of wort temp before pitching.
I've also ordered kita from midwest,& they always seem to give Munton's regular yeast in ale kita unless a premium dry yeast is checked off. Then I get US-05.
I've also ordered kita from midwest,& they always seem to give Munton's regular yeast in ale kita unless a premium dry yeast is checked off. Then I get US-05.
