Nu redz ko fermentis manuālī raksta:
rehydration instructions
Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes.
Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
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Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle
the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the
wort using aeration or by wort addition.
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Es izkaisu raugu pa virsmu uz putiņām un vāku virsā.
Pareizāk laikam būtu ieliet kādu litru misas fermenterī, uzkaisīt raugu, pagaidīt 30 min. un tad liet no augstuma virsū pārējo misu, lai sakuļās ar gaisu.
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_US05.pdf