Sounds pretty easy right? Just don't rehydrate it. Well how about best practices? For instance, when I do rehydrate I generally let the yeast come up to room temp before putting it into the water. Should I do this for dry pitching? Should I swirl the dry yeast in or just let it sit on top and slowly fall in on it's own? Give me the deets non-rehydrators!
Edited by Evil_Morty, 23 September 2014 - 12:13 PM.