Call it poor research, poor planning, bad advice or all of the above...
5 days ago I brewed a 5.5 gallon batch of Hefe. I used a singe pack of Wyest Bavarian Wheat #3638, without a starter. The little yeasty beasties worked hard for about 48 hours then slowed to minor burp. Since then the bubble rate has slowed to 1 per minute or slightly more. The temp has been locked in at 65-66 degrees since post boil. I probably should have used a starter or a second smack pack of yeast. My question is, would it be ok to add a second smack now or do I have to live with what I'v got?
5 days ago I brewed a 5.5 gallon batch of Hefe. I used a singe pack of Wyest Bavarian Wheat #3638, without a starter. The little yeasty beasties worked hard for about 48 hours then slowed to minor burp. Since then the bubble rate has slowed to 1 per minute or slightly more. The temp has been locked in at 65-66 degrees since post boil. I probably should have used a starter or a second smack pack of yeast. My question is, would it be ok to add a second smack now or do I have to live with what I'v got?