Technique comments:
-SPARGE UNTIL 6.5 gallons is reached in boil kettle.
-do not aerate wort (causes more clove flavors.not wanted here)
-plan on 7day ferment. Some have had less.
-cold crash slowly.
-check carbonation after three days.
-rehydrate yeast before pitching:
Warm the dry yeast to room temperature
In a sanitized container, prepare an amount of sterile water at 95-105°F (35-41°C) equal to 10 times the weight of yeast (10 ml/g of yeast)
Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps. Let sit 15 minutes, then gently stir.
When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.