Yeast rehydrating question

[Cajunbrewer87]

Hey everyone, got an extract batch boiling right now. Ive been reading that you should rehydrate dry yeast between 100-105 F but on my packet of nottingham it says 86-92 F.. Should I follow danstars instructions?

 

[Jphillips13]

I would follow the manufacturer's directions.

 

[unionrdr]

I've rehydrated dry yeast in spring water from 75-90F. 90F seemed to work the best for me. About 400mL of water, about 2C. I've even nuked the water in my Erlenmeyer flask, measuring the temp with my All-Temp laser thermometer. Sprinkle the yeast on the surface of the water, letting it sit for 15 minutes. Then sanitize a skewer or the like & stir it in. Let it sit another 15 minutes or so, till it foams up (called high krausen). Then stir it again & pitch the resulting cream into the wort.

 

[flars]

Here is the procedure I use.
http://www.brewwithfermentis.com/tips-tricks/yeast-rehydration/

Lower temperature is easier to cool within a few degrees of pitching temperature, which avoids stressing the yeast.

 

[unionrdr]

Oh yeah, I forgot. The yeast "cream" should be pitched within 10 degrees of current wort temp to keep from shocking the lil yeasties.