SC_Ryan said:Boil about a cup or two of distilled water for 5-10 minutes, you will need 4oz of water per packet of dry yeast. Keep in mind some will boil off. It's ideal if you can put a tiny pinch of gypsum or calcium chloride in the water before you boil it. The yeast like the calcium. When the water cools down to 80-90* add the yeast packet to 4oz of the water and let it sit. Do not stir. Once the concoction has cooled down to about 70* you can stir it up and pitch it in your wort.
ChillWill said:Don't use distilled water! Unless you add the minerals you suggest.
You get osmotic shock by using distilled, but instead of the cell walls letting in too much sugar, you get the interior of the cell trying to move to the lower density solution (the distilled water).
A 50:50 wort:water mix can also be used.
biestie said:Can you provide a source for this? Not saying you're wrong, I just haven't heard that.
Should i rehydrate the yeast that comes with a home brew beer can before i pitch?
I'd reccomend rehydrating. It only takes several minutes and it's and easy and efficient way of optimizing the conditions for your batch.
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