Adding yeast to the cooked grain mixture, or wort, begins the process of fermentation that turns wort into beer. This process is called "pitching" the yeast and it is governed by timing, temperature and sanitation. There are numerous kinds of yeast, both in terms of how they ferment the wort and how they come packaged for use; however, some general principles apply to their use.
Instructions
1. Set out your packet of yeast at room temperature. Depending on the product you are using, you may need to compress the package to break an inner packet and begin activation of the yeast. Other products will require shaking. Follow the manufacturer's instructions on this point.
2. Strain the hot wort into the primary fermenter container. The strainer will remove all the grain and hops leaving only the cooked liquid. Add filtered or distilled water to the wort according to your recipe directions. This usually results in 5 gallons of liquid in the fermenter.
3. Cool the wort and water mixture to 78 degrees F or room temperature.
4. Check the yeast to see that it is active. If you are using a type that comes in a foil pouch, the pouch will be swollen. If it isn't, try placing it in a warmer spot.
5. Wipe the outside of the yeast package with a mild bleach solution to remove any bacterial or fungal contaminants. You want to make sure you inoculate your wort with the yeast only.
6. Shake the yeast package well. Open it slowly to release the gas that has built up. Add the entire contents of the package to the wort in the fermenter. If there are a lot of yeast particles remaining in the package, rinse with filtered or distilled water and pour into the wort.
7. Close up the fermenter and set it in a place where it won't be disturbed. The yeast will begin to reproduce and to ferment the wort. This initial fermentation stage will be completed in about a week.
Tags: distilled water, ferment wort, filtered distilled, filtered distilled water, room temperature, wort into, yeast package
