Der Meister
Member
While chilling I did the whirlpool. Then I let the sedimentation settle back down. I placed the racking cane on the edge and about an inch and a half from the bottom, started the siphon, then left it go while I started dinner. When I came back (siphon was finished) I realized I didn't get the end of the cane clear of the trub and sucked ALOT of trub into my primary. I know, I was in a hurry, I'll be more careful next time. I pitched the yeast and sealed her up. Should I siphon the beer into the secondary, clean out the primary, and siphon back into the primary? Or since I already pitched the yeast it's too late and just let it go?
Also, I used Wyeast #3068 and I smacked it before I started brewing and let it set on the counter for several hours while I brewed. When I go to pitch I realized that it didn't "swell" like the packet said it would. Now I'm worried the temperature in the kitchen was too high and might have killed the yeast. The pack was in the fridge up until I smacked it. I don't know the temperature in the kitchen. I'm sure it was over 80. Did I F-up my first brew? Or should it be ok?
Thanks Guys
DM
Also, I used Wyeast #3068 and I smacked it before I started brewing and let it set on the counter for several hours while I brewed. When I go to pitch I realized that it didn't "swell" like the packet said it would. Now I'm worried the temperature in the kitchen was too high and might have killed the yeast. The pack was in the fridge up until I smacked it. I don't know the temperature in the kitchen. I'm sure it was over 80. Did I F-up my first brew? Or should it be ok?
Thanks Guys
DM