MarkIafrate

Recipes 

Hey everyone,

So I split up a 5 gallon, pre-packaged, Boston Honey Wheat recipe to do a smaller 2.5 gallon batch. When it came time to pitch the yeast I got some water to around 100 degrees and added it to a sanitized glass and slowly sprinkled in the yeast. I then covered with a sterilized piece of tin foil and let sit for five minutes. After than I stirred with a sterilized spoon until there were no clumps.

Not thinking, I pitched it right into the cooled wort waiting in the carboy even though the directions I was reading said to let it sit for 20 to 25 minutes. I've read online that a lot of people pitch the dry yeast right into the wort when it's cooled (the directions on the package of dry yeast said I could do that also).

Is what I did going to affect the final product? Is it ok to pitch dry yeast right into the cooled wort?

This is only my second or third time brewing, but I know yeast isn't something to mess with so I'd like to know for sure.

Thanks in advance,
Mark

gypsyhead

Recipes 

You should be reasonably okay. You may have stressed the yeast a bit by pitching right into a food-filled and slightly acidic environment (wort) instead of letting them re-hydrate in a neutral solution (water), but you should still have enough viable yeast to get decent fermentation. You may get some off-flavors from yeast stress and underpitching, but if you pitched a whole pack into only 2.5 gal of wort, you should still be in great shape. rdwhahb

__________________
Gypsy Head Brewing Company
"I promise never to drink any more... but just as much." - Buster Keaton

MarkIafrate

Recipes 

I see what you're saying. Thanks a lot for the explanation.

Mark