"How to Brew" - as well as this very informative post - indicates the correct way to re-hydrate yeast such they achieve the greatest efficiency during fermentation: toss into water that's about 105F, for about 30 minutes.
However, in "How to Brew" it also says that, ideally, the temperature of the yeast slurry should be less than or equal to the temperature of the cooled wort which should be less than or equal to the expected fermentation temperature. Which means you've gotta bring that slurry down to room temperature in a hurry. (Hah, that rhymed.) And you have to cool the wort from 212F to ~70F in about the same amount of time. (I've got a better idea of how to do that - gonna add some sanitized bottles of ice to my IC setup.)
I'm just a mere mortal, with only a standard kitchen to work with (and no A/C). Are there tricks for juggling all these temperatures to make sure things are Just Right?
However, in "How to Brew" it also says that, ideally, the temperature of the yeast slurry should be less than or equal to the temperature of the cooled wort which should be less than or equal to the expected fermentation temperature. Which means you've gotta bring that slurry down to room temperature in a hurry. (Hah, that rhymed.) And you have to cool the wort from 212F to ~70F in about the same amount of time. (I've got a better idea of how to do that - gonna add some sanitized bottles of ice to my IC setup.)
I'm just a mere mortal, with only a standard kitchen to work with (and no A/C). Are there tricks for juggling all these temperatures to make sure things are Just Right?
