From the HBD Archive
From: roberts%studguppy@LANL.GOV (Doug Roberts @ Los Alamos National Laboratory)
Subject: dry yeasts again
Date: 1989-09-21 14:44:38 GMT

>To quote:
> "It appears most home brewers have been abusing their
> dry yeast. Dry yeast should only be rehydrated in warm
> water between 90 and 100 degrees F. Use 1/2 cup of
> water for every 14 grams of dry yeast. Rehydrating
> dried yeast in wort can shock and injure the yeast,
> because wort is relatively acid,and dry yeast prefers
> a neutral rehydration medium. It is vital to the
> future flavor of the beer that dry yeast be rehydrated
> in warm water only.

90 to 100 degrees sounds awfuly high to me. I would be real hesitant
to plunk my yeast into water that warm. 70 to 80 degrees, maybe, but
temperatures above that are in contradiction to everything I've ever
read about beer yeast.


Douglas Roberts |
Los Alamos National Laboratory |When choosing between two evils,
Box 1663, MS F-602 |I always like to try the one
Los Alamos, New Mexico 87545 |I've never tried before.
(505)667-4569 | |

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