Pulled this from the AHA website. Can anyone tell me how they complete the bolded step below?
Warm the dry yeast to room temperature
In a sanitized container, prepare an amount of sterile water at 95-105°F (35-41°C) equal to 10 times the weight of yeast (10 ml/g of yeast)
Optional: Add a rehydration nutrient like Go-Ferm, following the products instructions for appropriate amounts.
Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps. Let sit 15 minutes, then gently stir.
When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes. Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.
I rehydrate in a glass beaker. I adjust the temp by making up a bowl of water close to pitching temp, and then dipping the bottom of the glass beaker down into it and swirling it around a bit.
I rarely follow those steps THAT closely and still make great beer. When I originally cool my boiled water, I let it cool until I can touch the bottom of the small saucepan with my hand and not burn it. Then I add my yeast, let it sit for 15 min. untouched. Then gently swirl (I don’t stir with anything as I feel its just one more way of possibly infecting something) with the lid on and pour it into my chilled wort. Works every time and fermentation takes off pretty quickly.
The “real” way to do it would be to attemperate the yeast by adding the cooled wort a bit at a time over a few minutes. But if it’s been sitting out for half an hour, it’s essentially going to be at room temperature anyway. Close enough.
i boil mine in a glass pyrex measuring cup at the beginning of the brew day in the microwave then cover it and set it out on counter. By the time i am ready to pitch it’s at room temp. I have always been a “rehydrater” because most manufactures recommend it but i have done a few side by sides with re-hydrated and dry yeast split batches and cant tell a difference. Of course this has been Safale US 05 only.
After adding yeast at recommended temp and letting sit 20 min, I swirl to mix then swirl every 5 min for the next 30 min. If not at or just below pitching temp, I dip in ice water and swirl every 5 min not lowering the temp more than 5 degrees each time, continuing until just below pitching temp.
While I have tried both ways many many times(probably 100 times each way), other than the lag times (significantly shorter when properly rehydrated) the finished beer seems to be the same as far as attenuation and flavor goes.
I primarily use dry yeast. I hydrated for the first time for my last batch assuming it would decrease my lag time. It did not. One data point doesn’t tell me much but I was surprised…
