Hey all! I am brewing for the first time in a couple of years today. In preparation, I have spent a considerable amount of time preparing he process to ensure i keep it as close to perfect as possible. My one concern is any items/contaminates that can ruin my batch while rehydrating yeast. Am I overthinking the risks such as the following? -If i use a tea kettle to heat water to rehydrate, does the kettle too need to be sanitized? -If i use a glass that was previously washed in a dishwasher, will sanitizing remove all films that may affect the yeast? -can i sanitize and use a disposable plastic cup as opposed to glass for peace of mind? -if my constant fretting causes the wort to sit a bit longer than usual, will this negatively affect fermentation? excited to hear your thoughts thanks!
Permit me to suggest a simple solution: skip the re-hydration step since it is no longer needed. Just gently sprinkle the dry yeast on top of the wort. Do you subscribe to BYO magazine? If so, there is an article entitled "Optimizing Dry Yeast. To Direct-Pitch or Rehydrate: That is the Question" in the September 2019 issue. In that article you can read the details on why re-hydration is an unnecessary step with the dry yeast products of today. Cheers!
I too would just hoy it in. Just be sure you are pitching enough for the gravity/volume/temperature/yeast strain you are using.
It's English slang, Jack. We don't want those English folks to think that we're fracturing the Queen's language by talking like that.
