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Dry Yeast Rehydration Conditions
Interested in giving dry yeast a try and have a rehydration question. From the instructions on Danstar's website, it states that distilled or reverse-osmosis water should not be used. For those of us with water unsuitable for brewing, any suggestions for a rehydration water recipe (salts, yeast nutrients) starting with RO water? Thanks in advance. Joe Gibbens RESPONSE: Joe, We do not...Aeration and Starter Versus Wort
Can you please comment on the strategy of trying to aerate/oxygenate the yeast while they are in a STARTER rather than aerating the wort itself. (Please let me abuse the language and science a bit and just say that yeast need "a big swallow of oxygen" before they ferment beer.) I understand that this is exactly your strategy in the production of dry yeast--i.e. dry yeast can be pitched...Yeast Starter
Thanks again to those responsible for this valuable contribution to "craft brewing" knowledge. My question might have obvious answers for some readers but here goes anyway. When making a starter for an ale with liquid yeast the instructions are typically to keep the starter at 20-24degC. I realize that this helps build up yeast numbers quickly, which is usually part of the goal. My...Pitching Temperature and Nutrients
1) Cold Pitching, Why does it seem to work? In certain brewing forums there has been much discussion related to cold pitching yeast into ale worts. Basically, about a pint of yeast is harvested from the primary of a brew batch and stored in a sealed container at refrigerator temperatures (about 45F). At some later time (perhaps as long as 1-2 months), that yeast is pitched directly from the...Our Products
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