Never used this before, but now have 5 packets, with short term life spans. I will use these soon.
The yeast is very hard, like it is a solid cake. Like a Hershey candy bar. Every other dry yeast used has been a fine powder, easily sprinkled onto the wort.
How do you make this Diamond work? Soak it in wort, and make a starter?
It is like a mini-brick of yeast. Is this normal?