![]() ![]() I did say in a previous post that this subject causes a lot of passionate discussion! If you havent got a thermomenter to measure the water temp then dont do it or you may have it too hot and kill the yeast, dry pitching will be fine. I used rehydrated nottingham in my brew thats currently in the FVīring 100mm or water to 30-35C pour in the yeast and leave for 15minutes then give it a stir and then leave for another 15minutes before pitching. I would err on the side of caution and hydrate it to see if the cells are active. Should I try making a starter to see if the yeast is okay and if so, how much prior can I do it?Īll my yeast goes straight in the fridge but i have seen yeast left in cupboards plenty of times and it still works, the stuff under the coopers lids is an example. Any advice? It is also on the pack that it needs to be hydrated before picthing, never done that before. When I went to use it, I actually read the packet and it said to store below 10 degrees! Yikes, now I am hesitant to use. I purchased some online and just put it into the cupboard. Not so long ago in this room someone, reommended Nottingham Ale yeast as a good performer and able to chew through plenty of malt.
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