Yeast pitching question

[billyb56]

What is the best way to pitch yeast?
1) just toss it in and mix well to get lots of air circulated in cider
2) take some water or cider, heat it, add yeast in, wait 10-15 minutes then pitch

I've had two people give me each answer.

 

[stella_tigre]

For dry yeast, I've started with rehydrating the yeast per the directions. You also can "proof" the yeast, as it should normally foam up within 15 minutes. If you keep the temperature in the range suggested, and temper the yeast with some must to prevent thermal shock, you may see activity within 12 hours.

 

[Chris_Primavera]

Rehydrate dry yeast in warm (90°F) water - Liquid yeast should have been in a starter.

Either way "best" way is to blast the wort with oxygen after pitching. The correct pitching temperature is important.

Vigorous agitation will work if you do not have access to O2.

 

[gregbathurst]

Rehydrate dry yeast in warm (90°F) water - Liquid yeast should have been in a starter.

Either way "best" way is to blast the wort with oxygen after pitching. The correct pitching temperature is important.

Vigorous agitation will work if you do not have access to O2.

you don't have wort with cider, just juice. It isn't necessary to oxygenate with cider, but you should definitely rehydrate as per instructions.

 

[1bottlerocket]

I have re-hydrated and sprinkled dry. Both have worked for me. I am not sure there is a 'best' way but things that work to varying degrees.

 

[Lefou]

I've pitched three different ways with no real problems, but prefer using starters with a pinch of Fermaid in my beer wort or cider/mead.

In batches of 3 gallons or more, I'll make a liquid starter mix. If you're using an 11 gram ale yeast packet, re-hydrating half the packet in 8oz. of starter is enough. Pouring must on fresh trub to re-use the yeast gets you some extra mileage, too, as long as you don't do it more than two or three times.