> I think you have two terms slightly confused here. Rehydrating means > only adding water to the dry yeast. That is best done with plain > (boiled, cooled) water, without sugar in it, as the cell walls of the > dry yeast are not very good in controlling the amount of sugar getting > into the cell. Once the cells have absorbed water and started to > function normally, they will happily eat sugar. That is when you can > pitch the yeast into a starter culture (of sugarwater, malt extract, > whole wort, or apple juice).
Hej Heikki Det har du ret i. Det er sprøgsmÃ¥l om at vente ca. 15 mÃn, inden man tilsætter sukker.jf. John Palmer. > I seem to recall reading somewhere that rehydrating in sugar water kills > up to one third of the yeast cells, so you get a more active yeast if > you rehydrate in plain water first. > As to starter cultures, they aren't so much needed for the dry yeasts. > Liquid smack-packs certainly deserve to be started properly... Depending > on your batch size, and a whole lot of other factors. Jeg har dog altid tilsat det samtidigt og der har aldrig været problemr, men vil da prøve den rette metode næste gang. Mvh. Søren Hjortbøl 6000 Kolding http://home1.stofanet.dk/soren.hjortbol/Index.htm
