So I brewed a porter (Used Edworts Robust Porter Recipe) and pitched some washed Notty that I had in the fridge. The Notty was getting near the end of when I would expect it to be viable (was from April) but I have used yeast this old before, as my washing rocess is prett good, and my fidge stays at a very consistent 40*.
The problem I had, is that I forgot to make a starter. I have forgetten that the night before on a few other occasions, and will typically just warm up the yeast, and make 1 cup of wort usng DME to hopefully prime the fermentation while I am brewing. Basically, a small stater that only goes for 5 hours.
I waited about 36 hours, and there was no real airlock activity, and the temp on the fermenterwas not showing the typical warmer temps from acive fermentation. I keep a pack of dry S-05 around for emergencies, and decided to be safe and pitch that too, instead of risking infection by leaving my wort sitting around for too long prior to fermentation.
When I opened the lid to add the S-05, there was what appeared to be a very small krausen...but it looked like it could havealso just been bubbles from my original aertion still on the surface. At any rate, I had already torn open my S-05 and decided to just pitch it.
About 7 hours later, lots of airlock activity, and fermentation is obviousl going strong.
So my main question are:
Is it possible that the S-05 kicked into gear that fast, or is it more likely that it just took th Notty that extra bit of time to get going?
Am I likely to suffer any consequences from pitching too-much of two different strains of yeast? Either off flavors or odd fermentation?
I am inclined to RDWHAHB, and I figure there isn't much to do at this point no matter what, but I was curious what the experienced brewers here thought.