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Hot Yeast
- Thread starter Ken2029
- Start date
When you've got a yeast packet you're not sure about, the best way to check is to start out as if you were making a yeast starter... Rehydrate it according to the package, wait the required time, and then add must in the same amount as rehydration water (so you double your volume), and wait... and watch. If it's an hour later and nothing's changed and the surface is smooth like standing water, you'll know it's not viable. If you see gentle bubbling, frothing, or other signs of activity on the surface, you're probably good to go. I call it "proofing" the yeast, not actually sure if I'm using the term correctly.
I agree with Chevette Girl but isn't dry yeast very stable? It's in a sealed pack and so if this was baker's yeast would it not be on a shelf in the supermarket? Ninety Fahrenheit is not particularly high if you are rehydrating the yeast and if there is no moisture in the pack I am not sure that I would be anxious. That your LHBS stores every pack of yeast - liquid or dry - in a fridge does not mean that the unopened dry yeast must be stored cold. Could be wrong.. but my money is on the yeast.
