Rehydrering av gjær
- Trådstarter SturlaP
- Startdato
Online-boka er gammel, han har siden endret på dette:
"Note: I used to recommend that the yeast be “proofed” by adding a spoonful of sugar after rehydration to check the viability. The yeast manufacturers do not recommend proofing after rehydration, because modern manufacturing procedures have optimized the yeast’s nutritional reserves (e.g., glycogen and trehelose) for quick adaptation and starting in the main wort. Proofing expends some of those reserves and can make the yeast less able to adapt to the main wort, if that wort is lacking in nutrients or aeration (which can often be the case with a new brewer’s first beer kit). If the main wort is nutritionally complete and well aerated, then proofing will not affect the yeast’s ability to adapt and ferment."
"Note: I used to recommend that the yeast be “proofed” by adding a spoonful of sugar after rehydration to check the viability. The yeast manufacturers do not recommend proofing after rehydration, because modern manufacturing procedures have optimized the yeast’s nutritional reserves (e.g., glycogen and trehelose) for quick adaptation and starting in the main wort. Proofing expends some of those reserves and can make the yeast less able to adapt to the main wort, if that wort is lacking in nutrients or aeration (which can often be the case with a new brewer’s first beer kit). If the main wort is nutritionally complete and well aerated, then proofing will not affect the yeast’s ability to adapt and ferment."
