suitbrewing
Well-Known Member
In an effort to push the dry yeast re hydration out of the busy end of boil - wort cooling time I have tried the following alternative routine:
1) Re hydrated the yeast during mashing (per the yeast labs instructions).
2) Following the first manual stir of the yeast (20 minutes after sprinkling the yeast) I placed the yeast slurry on my stir plate and left it there (covered with sanitised foil) until pitching time (2-3 hours later).
If I was not to use the stir plate I would have to occasionally (every 5-10 minutes) stir the yeast slurry manually.
The fact that the instructions call for occasional stirring imply that some oxygen is beneficial.
Could the stir plate be introducing too much oxygen?? Does it matter??
1) Re hydrated the yeast during mashing (per the yeast labs instructions).
2) Following the first manual stir of the yeast (20 minutes after sprinkling the yeast) I placed the yeast slurry on my stir plate and left it there (covered with sanitised foil) until pitching time (2-3 hours later).
If I was not to use the stir plate I would have to occasionally (every 5-10 minutes) stir the yeast slurry manually.
The fact that the instructions call for occasional stirring imply that some oxygen is beneficial.
Could the stir plate be introducing too much oxygen?? Does it matter??