When I rehydrate dry yeast I do expect it to create a froth on top of the water after 15 minutes or so. Ive assumed that this is a sign that the yeast is good as I had one time where no froth happened and the beer didn't ferment, but I've not got any evidence of that.
I sprinkle the yeast on a small amount of water at 22-32C, leave it a few minutes and then stir in really well until all the lumps are gone. In 10 minutes I'll usually have a good foam on top and it's ready to pitch.
Nottingham, should it bubble when hydrated?
-
Jocky
- Even further under the Table
- Posts: 2738
- Joined: Sat Nov 12, 2011 6:50 pm
- Location: Epsom, Surrey, UK
Re: Nottingham, should it bubble when hydrated?
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.