I brewed up a batch of what was originally supposed to be an Oktoberfest, but ended up being more of a spiced amber on Saturday. As I was opening the packet of dried yeast I dropped it and spilled at least half of it on the floor. I went ahead and rehydrated and added what was left in the packet to see what would happen. It seems to be fermenting well, but I was just wondering if the lesser amount of yeast may result in a substantially longer fermentation period? I did add about a cup of honey on top of an already malty recipe, so I just want to be sure that I have enough yeast to consume all of the sugars. I do have a packet of champagne yeast I'd purchased for a batch of mead I'm planning to brew that I could add if necessary. Its day 5 and I'm still seeing activity in the airlock, but just having a little brewer's paranoia for my newest baby (first batch that was mainly my concoction). Thanks a lot!