My one-gallon Baltic Porter turned out good enough to scale it up a bit. So what better to do on a Snowpocalypse day in Dever (we got a bit over a foot of snow, I’ve seen 40 inches out of a single storm. This was piddly stuff). I brewed. Got a late start on planning so instead of growing up a starter – a single vial or packet of yeast would have been far too little for this beer – I used dry yeast. Basic spex on the beer:
OG: 1.094 (Pred) 1.090 (Actual)
FG (Pred) 1.028, but I bet I get better out of it.
Single infusion mash, no water treatment, 90 minute boil, Magnum as bittering hops, Saaz for flavor.
A word on dried yeast. I normally use vials and starters but since I decided to brew too late to make one and a beer this big definitely needs one, I chose to use dry yeast, specifically Danstar’s West Coast Ale Yeast. Some believe it’s okay to sprinkle the stuff on the top of aerated/oxygenated wort and just forget about it. This works but it also kills off about half your cells. Danstar specifically recommends rehydration but when using dried yeast, I always rehydrate it. Here’s how:
Boil about 4 ounces of water per packet of yeast, cover it with aluminum foil and let it cool to 92 – 95 degrees. Sprinke the yeast over the top of the water and let it rehydrate for fifteen minutes. With a sanitized tool, stir the yeast to form a creamy slurry then add to your prepared wort. The yeast will perform better thanks to this little pick-me-up, they’ll hit the wort ready to go and do their best for you.