I made a porter last weekend. For the most part, everything went ok. Nothing was unusual.
Except, my smackpack of Wyeast 1028 London Ale never puffed after I smacked it. I pitched it anyway, and as one would expect of a smackpack that failed to puff, my wort failed to do anything as well.
So now I have a carboy full of porter wort just sitting in my closet. I'm worried that it's going to get infected. The brew store is closed until tomorrow. I have some champagne yeast, but pitching champagne yeast into a porter just because you have nothing else to pitch seems kind of crazy.
Should I wait and make a special trip to the brew store tomorrow or throw caution to the wind and get the porter fermenting with something/anything(champagne) before it gets infected by something that I don't want in there?
Except, my smackpack of Wyeast 1028 London Ale never puffed after I smacked it. I pitched it anyway, and as one would expect of a smackpack that failed to puff, my wort failed to do anything as well.
So now I have a carboy full of porter wort just sitting in my closet. I'm worried that it's going to get infected. The brew store is closed until tomorrow. I have some champagne yeast, but pitching champagne yeast into a porter just because you have nothing else to pitch seems kind of crazy.
Should I wait and make a special trip to the brew store tomorrow or throw caution to the wind and get the porter fermenting with something/anything(champagne) before it gets infected by something that I don't want in there?