I pitched twice... problem???

Oscbert · 10-21-2009, 08:12 PM

A day after I put wort into the fermenter with yeast it blew the rubber cap and airlock off. I resanitized and hooked up a blow off tube. I was worried that I lost some yeast so i pitched another dry packet into the fermenter and gave it a little shake.
Is it a problem to add more yeast? I figured once it was done fermenting it would sink to the bottom?

Parker36 · 10-21-2009, 08:13 PM

Its fine. You probably didn't need to pitch more, but it won't hurt anything.

**Revvy** · 10-21-2009, 08:15 PM

No, it's not a problem....but in the future if you have blowoff, then in reality you have MORE than enough yeast to do the job.

Take a look at this guys captured blowoff. And he still had plenty of yeast left over.

Oscbert · 10-21-2009, 08:22 PM

Thanks, it's nice to be reassured.
Now I know next time extra yeast isnt needed.
All the foam that was up at the top dried and stuck to the sides of the fermenter along with hop particles and other goodies. Is that normal? Will it effect the flavor since they aren't sitting in the wort?

Parker36 · 10-21-2009, 08:24 PM

Normal, its fine.

**Revvy** · 10-21-2009, 08:25 PM

Quote:

Originally Posted by Oscbert

Thanks, it's nice to be reassured.
Now I know next time extra yeast isnt needed.
All the foam that was up at the top dried and stuck to the sides of the fermenter along with hop particles and other goodies. Is that normal? Will it effect the flavor since they aren't sitting in the wort?

STOP WORRYING!!!!

It happens all the time, and no, it won't affect the beer.

There's plenty of everything going on.

Here, read some of this, instead of worrying. http://www.homebrewtalk.com/f39/what-some-mistakes-you-made-where-your-beer-still-turned-out-great-96780/

If we can do some of that crap, then your beer will turn out fine, as well.

Oscbert · 10-21-2009, 08:35 PM

Thanks again.
Its damn near impossible to not worry. Its my first batch and I treat it like its my baby. I have 8 hours of work and 3 hours of school. I cant stand being away from it that long..

**Revvy** · 10-21-2009, 08:43 PM

Quote:

Originally Posted by Oscbert

Thanks again.
Its damn near impossible to not worry. Its my first batch and I treat it like its my baby. I have 8 hours of work and 3 hours of school. I cant stand being away from it that long..

No, it's NOT weaker than a baby...it's stronger and more resiliant than MOST new brewer's believe.

It's been made for millenia, in some pretty brutal conditions, and before we even had any knowlege of germ theory and proper sanitiation. Even the fact that we have roofs over our brewerys, running water and wash our hands on occasion really helps improve the odds..

They've even taken 45 million year old amber, extracted a tiny bit of yeast from it and brewed a beer with it. If they can do THAT then of course you can make beer.

Take a look at the pics of my tour of Labatt's first brewery from the 1800's and see just how sanitary the process was.

AND he managed to make some of the most successful beers out of it.

http://www.homebrewtalk.com/f85/labatt-pioneer-brewery-128740/

You will find that many of us, and you, when you get over your fear, just "pitch and walk" we pitch our yeast then come back in a month to bottle the beer. We KNOW that the yeast is in charge.

And we trust them.