USING DRIED BREWERS YEAST

Sprinkle the dried "ale" yeast in a minimum 10 times its weight of sterile water or wort at 25 to 29 °C (77°F to 84°F). For "lager" yeast sprinkle the dried yeast in a minimum 10 times its weight of sterile water or wort at 21 to 25 °C (70°F to 77°F). Gently stir the yeast during the re-hydration time. Leave to re-hydrate for 15 to 30 minutes. Stir the wort well before pitching the yeast cream.  Pitch the yeast cream into the fermentation vessel if the wort  temperature is within 5^o C of the activated yeast temperature. Do not use yeast which has frothed excessively.

Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is in the required temperature range as stated. Progressively sprinkle the dry yeast on to the wort surface ensuring the yeast covers all of the surface of wort to avoid clumping. Leave float on the wort surface for 30 minutes. After 30 minutes gently stir the wort. Avoid allowing the yeast cream to stand for excessively long durations before use as it can be infected by air borne bacteria. The yeast will be immediately active but may take a number of hours before gas and aroma are observed.

NB.  Always use your re-hydrated ale yeast within 30 minutes of re-hydration. Do not subject your yeast to temperature shock as it may cause it to stall. Yeasts typically have a two (2) year life from manufacture if not stored in refrigeration. Sachet yeasts if continuously stored at between 0^o- 10^oC can be used after Best Before dates. The information presented is based on yeast manufacturer research and commercial testing. Nothing contained herein is representative of a warranty or guarantee.

***Our beer yeasts are cold stored as suggested by yeast manufacturers.***