Cerpintine
Well-Known Member
Has anybody ever had their White Labs yeast 'ferment' in the vial? We had a Dry English Ale Yeast that came from Texas (AHB) and afterwards was stored in the fridge for about 3 days. It then sat at room temp for roughly 13 hours--the ale pail took longer than expected to come down to the 70s in the (new) chest freezer. I went to pitch before work and I noticed 'clumps' and bubbling going on the in the vial. I slowly opened the cap and it sorta hissed I guess releasing CO2. I just went ahead (after shaking very well) and pitched it. What do I make of it?