Suspend the yeast in 100 ml (4oz) of warm water. DO not stir. Let stand for 15 minutes, then stir gently to suspend all the yeast. To avoid temp shock which could kill the yeast cells, adjust the temp of the suspension to that of the wort by slowly adding a little wort every 5min, until the temp of the yeast suspension is equal to that of the wort. Add to the wort immediately
