hist-brewing: Re: hist-brewing-digest V1 #409

Jeff Renner nerenner at umich.edu
Thu Sep 30 15:00:51 PDT 1999

In hist-brewing-digest V1 #409, Al K brewinfo at xnet.com (BrewInfo) wrote
(claiming to be an entire family):

>Being one of those families

Talk about an inflated ego! :-)

>>Cream yeast with sugar and 1/2 cup of honey-water liquid,
>>set in warm spot for 10 - 15 minutes until it begins to bubble.
>This will work, but you are much better off rehydrating yeast in 100F
>*water* without any sugar or honey-water.  Really!  The issue is
>osmotic pressure and you will kill a much smaller percentage of yeast
>if you just rehydrate in water.  If you don't believe me, see

What this old recipe was assuming you would be using was *fresh* yeast, not
dehydrated yeast.  You know, those little foil wrapped cubes (3/5 oz/ or
2/3 oz. depending on brand).  This treatment won't hurt fresh yeast at all.


Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 

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