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Rehydration Instructions

Ale Yeast

Safale US-05, S-04, T-58, S-33, WB-06

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°c ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.

Gently stir and let sit for another for 30 minutes, and pitch the resultant cream into the fermentation vessel. 

Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.


Lager Yeast

Saflager S-23, W-34/70

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 23°c ± 3°C (73°F ± 6°F). Leave to rest 15 to 30 minutes.

Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. 

Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.

Comments   

0 #1 Evans 2016-05-04 19:22
I've used a similar method for both Ale & lager yeasts & it works well:

Add yeast to 300ml warm (not hot) water
Add 1 teaspoon of sugar or dextrose
Stir
Cover container with Glad wrap and leave in a warm spot (kitchen window is good) and get on with the rest of your brew preparation.
By the time you're ready to pitch yeast it will have a creamy head & you know for sure it's working.
Quote

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