Nicknack
Well-Known Member
Well, that would definitely include me "mostly for beginners". However, I didn't want to chance not having enough active yeast which is I why I decided to go against the directions on that piece.
it would be a good experiment - to split a batch between rehydrated and pitched dry yeast and see if there was a difference.
Did you mean 1.060, 1.070, & 1.080???
![]()
Don't you risk shocking your yeast pitching it around 85-90 degrees if your wort is chilled to about 70 degrees? The instructions that I've been following recommends getting the yeast within 5 degrees of the wort. After looking more at other directions for re-hydrating yeast, I've seen within 10 degrees as well.