Guysmiley54
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- 19/8/10
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Hello all,
I like to re-hydrate my yeast before pitching for optimal health but have been thinking about the best way to do it.
I currently stick to the Fermentis instructions:
To achieve the correct temperature, ahead of time I boil some water and pour it into a sanitized glass jar to cool down overnight. When I need to have sterile (as best as I can manage anyway) water around 27C I add boiling water to increase the temperature. I know that my fridge is 3-4C and I know that boiling water is 99C so I use an online calculator to help me work out how much of each liquid will bring me to correct temp. I could use a thermometer but I prefer not to as the less I muck about the better I feel about the water staying sanitary.
I pull the yeast out of the fridge about an hour before re-hydrating to minimize temperature shock....
My question (finally!!) wouldn't it be better to re-hydrate the yeast at fridge temperature with the water at fridge temperature and then bring them to room temperature together? Surely this would be the best (and easiest!!) way to do it in regards to minimizing temperature shock.
It is possible that there is another reason why 27C is recommended, but I couldn't tell you!
What do you guys do?
I like to re-hydrate my yeast before pitching for optimal health but have been thinking about the best way to do it.
I currently stick to the Fermentis instructions:
Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel.
To achieve the correct temperature, ahead of time I boil some water and pour it into a sanitized glass jar to cool down overnight. When I need to have sterile (as best as I can manage anyway) water around 27C I add boiling water to increase the temperature. I know that my fridge is 3-4C and I know that boiling water is 99C so I use an online calculator to help me work out how much of each liquid will bring me to correct temp. I could use a thermometer but I prefer not to as the less I muck about the better I feel about the water staying sanitary.
I pull the yeast out of the fridge about an hour before re-hydrating to minimize temperature shock....
My question (finally!!) wouldn't it be better to re-hydrate the yeast at fridge temperature with the water at fridge temperature and then bring them to room temperature together? Surely this would be the best (and easiest!!) way to do it in regards to minimizing temperature shock.
It is possible that there is another reason why 27C is recommended, but I couldn't tell you!
What do you guys do?