thenatibrewer
Well-Known Member
used wyeast for the 1st time in a weizen beer i did saturday. i really did not read the direction on the back till i was about ready to pitch. of course it said to "smack" the pack and let it set for 3 hrs or i could "smack" the pack and direct pitch it into the wort. the latter is what i did. was that the wrong thing to do? it is now bubbling at about 1 per 3 secs. so all cannot be to bad. my brewing partner used dry yeast, and his is bubbling faster, is that usual? both are side by side, same temp. (we are 28hrs since pitching yeast). any thoughts?