Well, it is done and beyond me now. I'm putting my faith in the yeast and hoping for the best. But... I still can't stop from pondering on a few upsetting things that happened during my first brew.
1) I used dry yeast. I decided to rehydrate the yeast, spur of the moment and this process probably didn't go as well as I had wished. We boiled the water as described and let it cool to around 90-100 degrees before adding the yeast... what scares me is looking back I forgot cover the measuring cup with the water before adding the yeast. It sat in open air for upwards of 30-45 minutes...
2) Once the yeast was hydrated I did use saran wrap to cover it, but come time to pitch the yeast I did not stir, agitate, or do anything. Rather, I just poured the solution into the fermenter and sealed it up leaving the sediment at the bottom of the measuring cup (or likely billions of yeast cells)...
Not much I can do now other than learn from my mistakes. I just hope enough yeast cells made it to properly ferment my beer! Any thoughts?
1) I used dry yeast. I decided to rehydrate the yeast, spur of the moment and this process probably didn't go as well as I had wished. We boiled the water as described and let it cool to around 90-100 degrees before adding the yeast... what scares me is looking back I forgot cover the measuring cup with the water before adding the yeast. It sat in open air for upwards of 30-45 minutes...
2) Once the yeast was hydrated I did use saran wrap to cover it, but come time to pitch the yeast I did not stir, agitate, or do anything. Rather, I just poured the solution into the fermenter and sealed it up leaving the sediment at the bottom of the measuring cup (or likely billions of yeast cells)...
Not much I can do now other than learn from my mistakes. I just hope enough yeast cells made it to properly ferment my beer! Any thoughts?