Help! Rehydrated yeast for first time but doesn't seem

[SquireKnott]

To be working.

Warm boiled water in a jar, stirred in yeast, left 15 mins, put a teaspoon of malt extract in (from the kit I'm doing), covered and left awaiting it to start frothing after half an hour.

After an hour now and nothing had happened.

Help!

[Manngold]

From my understanding it doesnt't always happen straight away. Don't worry, leave it for a bit and check on it tomorrow.

[Monkeybrew]

Get it in your brew man.

You seem to have overcomplicated the process at bit. All you have to do is add the yeast to warm (30-35C) boiled water, leave for 15mins, then stir it in to form a creamy liquid and then add it into your well aereated wort.

Fingers crossed.

MB

[SquireKnott]

Get it in your brew man.

You seem to have overcomplicated the process at bit. All you have to do is add the yeast to warm (30-35C) boiled water, leave for 15mins, then stir it in to form a creamy liquid and then add it into your well aereated wort.

Fingers crossed.

MB

I followed this!



It's in now anyway

[Hopping_Mad]

Don't hang around waiting for it to show signs of life. Your wort it at its most vulnerable without the yeast in it.

Rehydrated some on Friday with my post boiled water at c. 25*C. I don't stir and leave it to sink naturally half an hour before making up wort. It then get some wort from my trial jar for 5 mins before being pitched.

If it's not foaming after 5 mins, I just sling in anyway!!! Never had any issues.

A master brewer gave me the tip about adding wort - lets the yeasties know what's coming.

[Monkeybrew]

Hmmn.

The whole point of dry yeast rehydration in water is to cause the least damage to the yeast cells.

Adding sugar to your rehydration process will kill off cells if they aren't totally hydrated.

Also leaving your rehydrated yeast at the higher temperature for too long will quickly use up its energy reserves.

Cheers

MB

[Hanglow]

yeah just stick that in now


for future reference;


From fermentis;

Sprinkle the yeast in minimum 10 times its weight of sterile water at 27°
c± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.


For the volumes we are using the rehyrdated yeast will have dropped in temp enough, at least normally so it won't get shocked by putting it into 18C wort

I usually rehydrate the yeast just before any flavour hop additions, so by the time any hop stand and cooling is done the yeast is well hydrated and cooled to room temp

Having said that if you are just making a low abv bitter or similar and you have a nice fresh-ish pack of yeast it's certainly not the end of the world just to hoy it right in there But it's usually a good idea to follow best practice

[Sadfield]

Ooops, Sorry. Just checked the latest edition of John Palmer - How To Brew, it appears that he has changed his stance (since the older online version) on proofing due to improvements in yeast manufacturing. He does go on to say, however, that proofing is only a problem if the wort is lacking in nutrition and aeration. Have never primed the yeast myself as a started out using Lallemand/Danstar yeasts, which have the rehydrating-pitching instructions handily on the back of the packet.

[Aleman]

There are a lot of things that John Palmer advocates from that very first online edition that over the years have been re quoted ad infinitum and achieved the status of gospel. Even if, as in this case, they are just plain wrong, or certainly not best practice

[SquireKnott]

Thanks all.

I chucked it in last night but there's no sign of life this morning.

What should I do if nothing happens - put some more yeast in?

This was a Gervins ale Yeast that came with a milestone shine on kit. I've got a Wilko Real Ale kit that has plain packaged "premium 6g yeast" in it - will that do the job or should I nip to tesco?

There's also a small line of trub at the bottom already - is this unusual after twelve hours or so?

[cumbrianwolf]

Leave it be as Gervin Ale yeast is pretty good and should start up soon albeit slowly in some cases.
You have seen some trub formation and this is an indication of the yeast being active, not all yeasts make the nice foam pancake.

[SquireKnott]

Thanks.

I must admit I was questioning myself as to why I wanted to start messing about with yeast when every brew I've done so far has turned out fine or excellent!

[cumbrianwolf]

You know the saying: "If it ain't broken" and all that.

[Manngold]

Leave it for a bit. Just because it looks like there is little activity doesn't mean that is the case. Have a little patience - I know this is the difficult bit!

[SquireKnott]

We have lift off!

In fact, it's the biggest frothy head I've ever had.

The bag of Amarillo is floating on the top - I forgot to weigh it down. Should I fish it out and stick something heAvy in or leave well alone?