Rehydrating Coopers yeast

[morethanworts]

Has anyone rehydrated the Coopers Original Stout yeast before, or have any idea what temperature is best to rehydrate it at please?

If not, maybe there's a default temperature (and time before pitching) you use when in doubt?

I'm going to set one of these off tonight with 1KG dark DME and around 650g tate&Lyle. :

 

[CJR]

On my Coopers I just pitched in straight away and I'm keeping the temp around 22C with a fishtank heater in the FV. I don't think the yeast is really made for rehydrating. :)

 

[morethanworts]

As I write, my yeast is rehydrating at 30C. I found a Coopers Admin reply on their own forums saying it should get off to a quicker start with rehydration. No temps given, but I'm hopeful I'll be safe at 30C.

Had a nightmare with my first attempt at dissolving Muntons' DME and ended up fishing out the lumps with a sieve and dissolving in a pan on the heat. Anyway, I was cautious enough with the quantity of boiling water that I was straight down to pitching temperature by the time I'd topped up to around 1.052 at 21 Litres, with the 1Kg DME, 650g sugar, but a bit off loss on the pan and extra utensils involved in getting rid of the lumps.

 

[morethanworts]

... Just got a reply from Coopers. 21-27 they say for rehydration, same as for fermenting. Not too worried at 30C.

Didn't mention the Ashes...

... Actually I did.