Rib Eye wrote:Pardon my confusion, but what is C&B DADY?
Also, Big R, can you help me understand a good way to hydrate dry yeast before I pitch? I had a stalled wash, and wasn't sure how much yeast to add to restart it. I'd like to understand better what happens when I throw yeast into a stalled wash.
To re-hydrate yeast you need sterile water. I just stick it in the microwave until it boils. I boil about a quart and then use the extra to sterilize all the vessels and equipment I'm using to re-hydrate (thermometer, spoon, etc.). Accepted volumes are typically 10 ml water for each gram of yeast; I use this as the minimum. Generally, let the water cool to 90-105F (although some yeasts have specific temps, check the package) and add the yeast. Let it set for about 15 minutes before stirring, by then all the yeast will have been hydrated. Stir occasionally until the temps are within 10 degrees F of the wort before pitching. I always use Go Ferm Protect when re-hydrating. It is a product containing the essential micro nutrients needed by the yeast and is designed to insure safe re-hydration and maximum survival rates of the yeast colony.
Just re-pitching yeast isn't necessarily a solution for a stalled ferment. You need to determine, if you can, what caused the ferment to stall. Most often a stalled ferment can be caused by any of several factors such as lack of oxygen, temps too high or too low, lack of adequate nutrients for the yeast, insufficient quantity of yeast, some other infection, shocking yeast due to excessive temp difference, competition from a wild yeast strain, excessively high SG, or any other factor within the wort that is killing the yeast. Stalled ferments can be rather frustrating.
"Necessity is the plea for every infringement of human freedom. It is the argument of tyrants; it is the creed of slaves." William Pitt