About 6-7 hours before pitching I am planning to rehydrate my safale US-05 yeast (11.5g for 5-6 gallon batches) before starting to brew, and pour the resulting cream into a bottle with wort (about 0.18 gallon), but I dont know if that's enough - or what gravity it should have- to be able to wake up my yeasts and keep them going till pitching.
Any ideas? Or even observations that you wanna share about my procedure?
Any ideas? Or even observations that you wanna share about my procedure?