Rehydration of a Dry Yeast Sachet through to preparation of a Starter Culture.Disclaimer: All care, but I accept absolutely no responsibility for loss or injury as a result of using this method. This particular technique works for me with these materials, however I can't guarantee it'll work for you.This method combines the dried yeast rehydration and the creation of a yeast starter culture into one process, with distinct steps allowing for phases of the yeasts lifecycle, consideration for the original source product and desired yeast genesis for home brewing application. Adaptation to suit your individual equipment and circumstances is always possible, it is also possible to propagate non- dried yeast through bypassing the rehydration process and just innoculating a near- sterile mini- wort in only the second bottle.Materials required:2 * 500ml Schott bottles with lids.250ml plain tap water in one Schott bottle,250ml plain tap water plus about 2 tsp of just about any malt extract in the other.A steamer or large pot (9 or 12 litre is good) with a lid, tinfoil works fine though if you haven't got a lid.A pair of tongs to handle scalding- hot lids and bottles.Dried Yeast packet (Nb. allow it to come up to room temperature later, just leave it in the fridge until I tell you!)A tea towel could be good too, saves from you burning your eager fingers on jolly hot borosilicate glass or plastic lids.
