Hey Folks, I was pitching my white labs yeast last night, and I shook it up really well as per the instructions, but when I cracked it open it fizzed out and overflowed like a shaken beer can (maybe I should have guessed that would happen). So I quickly got what I could into the wort, but probably lost 1/3 - 1/2 of the yeast. Should I pitch some more ASAP?
You should make starters when pitching liquid yeast. It is considered underpitching in most cases if just using just a vial or Smackpack. Yes,I would try to get another vial and pitch it ASAP. The beer will ferment as is but the yeast will have to work very hard to propagate, then ferment the sugars. The stress may produce some off flavors in the beer.
You should make starters when pitching liquid yeast. It is considered underpitching in most cases if just using just a vial or Smackpack. Yes,I would try to get another vial and pitch it ASAP. The beer will ferment as is but the yeast will have to work very hard to propagate, then ferment the sugars. The stress may produce some off flavors in the beer.
^this
__________________ The Polk Street Brewery Brew Blog Primary: Triple B, Honey Weizen (a ,Midwest kit), Columbus IPA Secondary: No. 3 Burton, RIS Bottled: Simcoe IPA, Northern English Brown Kegged: German Alt, Octane IPA
Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.
Thanks. With the LHBS closed all day today, will 36 hours after first pitch be a problem? I just checked and the first signs of fermentation have started, about 16 hours after first pitch.
Yeast Overflow
Linear Mode
