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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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VegasElectronBrew
Joined: 20 Oct 2015 Posts: 1 Location: Las Vegas NV USA
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Link Posted: Tue Oct 20, 2015 6:30 am Post subject: |
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kal wrote: | +1 to the price, though you can do pretty well if you re-use slurry from the liquid. With dry yeast I never bother as it's so cheap so I go with convenience first.
Kal |
I reuse slurry from dry yeast up to 5 times. No effect on quality, yeast costs per batch bottom out to almost free.
_________________ Beer, the reason I get up at the crack of noon.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Jerz
Joined: 17 Nov 2013 Posts: 235 Location: Canton, Georgia
Drinking: Rye IPA (brewed a year and a half ago)
Working on: ESB
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Link Posted: Fri Jun 21, 2019 12:20 pm Post subject: |
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I'm revisiting this old thread... Has anything changed since then? I recently moved and got married so am slow to get everything set back up and haven't brewed in a year but looking to get things flowing again in the new basement...
I've ordered ingredients online since the homebrew supply store is a bit further than it used to be so went ahead and got the US-05 for the rye ipa that I'll be brewing; looking forward to it.
_________________ Jerz
Head Brewer and #1 Consumer
2dogsBrewing - Canton, GA
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Fri Jun 21, 2019 1:35 pm Post subject: |
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I've moved to using US-05 or 04 for most of by brews. So much more convenient than building up a liquid starter.
_________________ Visit dp Brewing Company
Hangovers hurt....but good memories last forever!
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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Sat Jun 22, 2019 4:02 pm Post subject: |
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I've been using this hothead yeast recently, I really like it so I just created a 1/2 pint of pure slurry, I keep it at 34f then just scoop out a tablespoon when brewing
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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nickey
Joined: 07 Feb 2022 Posts: 31 Location: Kentucky
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Link Posted: Tue Sep 27, 2022 12:11 pm Post subject: |
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Hi,
Do people normally rehydrate dry yeast prior to pitching?
Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Sep 27, 2022 12:49 pm Post subject: |
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nickey wrote: | Do people normally rehydrate dry yeast prior to pitching? |
Completely up to you.
Some dry yeast manufacturers may indicate that rehydrating is optional or not recommended as it may introduce contaminants if not done correctly. I typically rehydrate dry yeast as the froth that forms helps confirm that the yeast is alive and viable.
To rehydrate I sprinkle the dry yeast yeast into a cup or two of boiled water that has been cooled to about 80F, wait approximately 15-20 minutes, then gently stir into a cream. I use bottled spring water that is rich in minerals such as Calcium (Ca) and Magnesium (Mg) in order to keep the yeast happy. The amount of water is so small that it will not throw off the mineral content already added through our water adjustment.
Cheers!
Kal
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My basement/bar/brewery build 2.0
Last edited by kal on Tue Sep 27, 2022 1:44 pm; edited 1 time in total
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nickey
Joined: 07 Feb 2022 Posts: 31 Location: Kentucky
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Link Posted: Tue Sep 27, 2022 12:55 pm Post subject: |
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Hi Kal,
That cup or two of bottled spring water, that is boiled as well correct?
Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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