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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Added WYeast Propagator directly into batch without using the starter!
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Old 11-10-2006, 04:44 PM   #1
britishbloke
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Default Added WYeast Propagator directly into batch without using the starter!

Help!

A friend got a brew kit from midwest with a small version of the smack pack.

I failed to read the directions assuming it was like the other smack packs but it isnt.

You have to make a starter etc.

So my scotch ale isnt fermenting yet. Will it take an extra day to start? It has yeast cells in the propagator so I hope it works eventually.

I have a dry yeast pack that I could add to get it started! Please help!

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Old 11-10-2006, 05:04 PM   #2
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It should be fine, it will probably just take an extra day like you said.

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Old 11-10-2006, 05:09 PM   #3
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Thanks for youre input.

I called WYest company (awesome company) and was advised to pick up another propagator and do the starter this time but only wait 8 hours and shake as much as possible.

I just hope that the wort doesnt get infected. It is airtight but obviously the yeast will lag.

It was the small pack with 25 billion cell count.

Damn im stupid for assuming too much!

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Old 11-10-2006, 06:06 PM   #4
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Here's the best tip I can give you... don't worry so much! I was the same way when I started, but it seems that in homebrewing, things almost always work out for the best no matter what you do.

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Old 11-10-2006, 07:03 PM   #5
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Yeah, you should be fine. As long as its in a sealed container a 24 hour lag probably isn't going to hurt much 9.9 times out of 10.

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Old 11-10-2006, 09:57 PM   #6
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Default Ok

Well right now I swished it around in the whirl motion and it foamed up.

I have it in my room now in a blanket to stop the light affecting it.

Its warmer in my bedroom and I hear that will help the yeast I placed in without the starter... What do you think?

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Old 11-10-2006, 10:00 PM   #7
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How warm?

Yeast will usually multiply faster at warmer temps, but that's not always a good thing. Too high = off flavors.

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Old 11-10-2006, 10:07 PM   #8
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72-73 degrees.

I guess I just wanted to make sure the yeast got a hold of it before anything else that could have been multiplying in there.

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Old 11-10-2006, 11:26 PM   #9
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Try for a bit lower if you can. Say around 20c. You should be ok.

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Old 11-11-2006, 12:17 PM   #10
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Wow,

ok this is my forth batch of beer made and its in the 6.5 primary carboy.

Its bubbling like crazy and the krasen? is going higher than any other beer ive made. It might over flow sometime in a day.

Im glad I did this on the weekend as ill be home to keep an eye on it.

Does the higher the krasen mean that the beers fermentation is a better one?

Thanks!

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