MILESTONE CRUSADER

[mark simpson 2340]

HI ALL
I AM QUITE NEW TO ALL THIS BREWING SO I WONDER IF ANYONE CAN HELP.
I HAVE JUST GOT MILESTONE CRUSADER KIT AND THE INSTRUCTIONS SAY TO ADD YEAST TO THE WORT IN THE FV, HOWEVER ON THE PACKET OF YEAST ITSELF IT STATES TO MIX WITH WARM WATER AND THEN 250ML OF THE WORT BEFORE ADDING TO THE FV, WHICH METHOD WOULD BE BEST?

CHEERS SIMO

[sargie]

I just mixed the yeast straight into the fv, i have seen methods on youtube were they create a yeast starter by mixing it with warm water and then add it to the wort. Either way is fine.

[mickhew]

Just sprinkle it onthe wort, I choose to leave it for 10 mins, then lightly stir it in. Making a starter can be a good idea, but I don't bother. Personally I do whatever reduces the time to make a kit up, and have 15 kits under my belt (or in my belly) with no problems so far. Starters can reduce the risk of infection, giving the yeast a headstart, so they are already active when you add to the F.V. Member ChrisX1, is the man who knows the science behind it.

[Lillywhite]

I favour the re-hydration method in a third of a cup of cooled boiled water. Then you quickly find out if you have a duff yeast.

[Jerry Cornelius]

I favour the re-hydration method in a third of a cup of cooled boiled water. Then you quickly find out if you have a duff yeast.

I agree. Do it right at the start of your brewing and it'll be ready to go when your wort is at pitching temperature. Whilst not strictly necessary it does prove that the yeast is viable. And it gives me confidence that fermentation is gonna happen... (and it doesn't really add any extra time to the proceedings, if you do it before you start sanitising everything). Look for the doming up, showing that the little beasties are alive and kicking...

Rehydrated Yeast small.jpg (132.56 KiB) Viewed 1328 times

[sargie]

I favour the re-hydration method in a third of a cup of cooled boiled water. Then you quickly find out if you have a duff yeast.

I agree. Do it right at the start of your brewing and it'll be ready to go when your wort is at pitching temperature. Whilst not strictly necessary it does prove that the yeast is viable. And it gives me confidence that fermentation is gonna happen... (and it doesn't really add any extra time to the proceedings, if you do it before you start sanitising everything). Look for the doming up, showing that the little beasties are alive and kicking...

Rehydrated Yeast small.jpg

What do you do boil the kettle and then let it cool to warm and then add it to the yeast?

[mark simpson 2340]

THANKS EVERYONE

I JUST SPRINKLED YEAST ON AND STIRRED THIS TIME AND THANKFULLY IT APPEARS TO BE WORKING JUDGING BY THE CRUST ON TOP AND THE LOVELY SMELL BUT WILL DEFFO GIVE THAT A GO NEXT TIME I GET A BREW ON.
DOES ANYONE HAVE ANY FAVOURITES THAT THEY WOULD RECOMMEND?


SIMO

[Jerry Cornelius]

What do you do boil the kettle and then let it cool to warm and then add it to the yeast?

Yes. You can do that. I put the jug in an outer container of cold water to bring the temperature down. When it's under 30 deg C, gently sprnkle the yeast on the surface of the water. After a few minutes, give it a stir with a sanitised spoon to make a creamy mix. After 20 mins or so, it should bubble up and rise.

[sargie]

What do you do boil the kettle and then let it cool to warm and then add it to the yeast?

Yes. You can do that. I put the jug in an outer container of cold water to bring the temperature down. When it's under 30 deg C, gently sprnkle the yeast on the surface of the water. After a few minutes, give it a stir with a sanitised spoon to make a creamy mix. After 20 mins or so, it should bubble up and rise.

Thanks for the reply jerry i will give that a go on my next kit (woodfordes wherry)

[Lillywhite]

i will give that a go on my next kit (woodfordes wherry)

That's exactly what I did on the Wherry kit that I started this morning. The yeast bubbled up a treat and when the wort had cooled down a bit I poured it in.

It does not add any extra time to the brewing process.

I also add a teaspoon full of yeast nutrient as well.

[mark simpson 2340]

i think the yeast in this kit is much better than the tom caxton cos the top of the wort has come up a treat and is touching the top of the FV and smells lovely.

[sargie]

i will give that a go on my next kit (woodfordes wherry)

That's exactly what I did on the Wherry kit that I started this morning. The yeast bubbled up a treat and when the wort had cooled down a bit I poured it in.

It does not add any extra time to the brewing process.

I also add a teaspoon full of yeast nutrient as well.

Been looking at that my local homebrew shop in grimsby sells yeast vit Ive read it's good stuff and can help prevent stuck fermentation happening and it's only cheap so ill pick some up i think.

[mark simpson 2340]

Hi everyone
Just checked the hydro reading and was 1.013 the instruction says it should get down to 1.009 after 4-6 days altough this is now after 8 days, there are still bubbles/foam on the top of the wort,Does this mean it is still fermenting?
Still a bit new to this lol
mind you the stuff in the test vessel tasted lovely lol

[crafty john]

Hi everyone
Just checked the hydro reading and was 1.013 the instruction says it should get down to 1.009 after 4-6 days altough this is now after 8 days, there are still bubbles/foam on the top of the wort,Does this mean it is still fermenting?
Still a bit new to this lol
mind you the stuff in the test vessel tasted lovely lol

Take another reading tommorow if it's the same keg or bottle it. 1.013 sounds okay but it won't hurt to leave it another day just to make sure, the lower the better.