Inga problem att rapportera från det. Jag har rehydrerat och sedan odlat upp den till önskad "pitch rate" (hälla-i-frekvens?! Nja..). Det var med Belle Saison-jästen.

(edit, tog bort lite då jag såg texten ovan.).
(edit 2, har nu justerat min bloggpost lite med en s.k. brasklapp).

Finns väldigt lite info om hur man gör förkultur på torrjäst. Viss info antyder att det är onödigt, vilket förklarar en del, men jag är ändå nyfiken. Ska man rehydrera jästen först eller bara strössla i den i vörten man har förberett i E-kolven? Ska man köra kortare tid än man gör med flytande jästsorter?

Jag har precis skrivit om förkulturer och hur man tillverkar en i min blogg: http://lindh.olkartoteket.se/2014/01/hu … forkultur/

Saxat fråm Mr malty:

Some exciting work has been done on dry yeast lately. Reports are coming in of better quality, cleaner dry yeast. Personally, I really prefer the liquid yeasts, but the lure of dry yeast is strong. The biggest benefit is that it is cheap and does not require a starter. In fact, with most dry yeasts, placing them in a starter would just deplete the reserves that the yeast manufacturer worked so hard to build into the yeast. Most dry yeast has an average cell density of 20 billion cells per gram. You would need about 9.5 grams of dry yeast if you were pitching into 5.5 gallons of 1.048 wort to get the proper cell counts. (Recently there have been other numbers mentioned for cells/gram of dry yeast and folks have asked me why I believe there are 20 billion cells. I've actually done cell counts on dry yeast and they're always 20 billion per gram +/- less than a billion. Dr. Clayton Cone has also stated that there are 20 billion per gram, and other folks I trust tell me that 20 billion is correct. Until I see something different, practical experience tells me this number is correct.) For dry yeasts, just do a proper rehydration in tap water, do not do a starter.

Bo

Vad finns det för nackdelar med att göra förkultur på torrjäst?