Hello,
I am reading J. Palmer How to brew and here is what he says about this issue:
Re-hydrating Dry Yeast
Put 1 cup of warm (95-105F, 35-40C) boiled water into a sanitized jar and stir in the yeast. Cover with Saran Wrap and wait 15 minutes.
"Proof" the yeast by adding one teaspoon of extract or sugar that has been boiled in a small amount of water. Allow the sugar solution to cool before adding it to the jar.
but a bit after that we see such words
After the boil, the wort must be cooled to yeast pitching temperature (65-90 °F [18-32 °C]) as quickly as possible
So here comes the question: Is 95-105F, 35-40C temperature comfortable for yeast? Won't it kill yeast? Or we will be adding almost dead yeast to teh wort?
Have a nice brew day
I am reading J. Palmer How to brew and here is what he says about this issue:
Re-hydrating Dry Yeast
Put 1 cup of warm (95-105F, 35-40C) boiled water into a sanitized jar and stir in the yeast. Cover with Saran Wrap and wait 15 minutes.
"Proof" the yeast by adding one teaspoon of extract or sugar that has been boiled in a small amount of water. Allow the sugar solution to cool before adding it to the jar.
but a bit after that we see such words
After the boil, the wort must be cooled to yeast pitching temperature (65-90 °F [18-32 °C]) as quickly as possible
So here comes the question: Is 95-105F, 35-40C temperature comfortable for yeast? Won't it kill yeast? Or we will be adding almost dead yeast to teh wort?
Have a nice brew day