On Tue, Jun 08, 2004 at 11:47:13PM +0200, Hans Joergensen wrote: > tørgær behøver normalt ikke gærstarter
I seem to recall reading somewhere that a dry yeast likes to be rehydrated. That is, soaked in plain water first, so that the yeast cells can sort of wake up. Before that, they can not control the amount of sugar entering the cell very well, and many will suffer from an overdosis of sugars. I seem to have three different procedures for dry yeast: 1) When I am lazy or busy, I just dump it into the wort. Usually that works well. 2) When I have a bit more time and energy, I rehydrate the yeast in (boiled, cooled) water for half an hour, and dump in. 3) When I want to be especially careful, or when I make a super large batch of beer, I rehydrate the yeast, and then add it into a starter. I must say that all three methods seem to work well. Even the first one gets the fermentation going quickly. Still, I believe that the last is the proper and correct thing to do... -Heikki -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
