So I had some yeast left over, and (stupidly) poured it into my yeast starter before cooling the wort. Realized my mistake AS i was doing this, just wasn't paying attention. R.I.P. my yeast.
Anyway, the only yeast I have access to at this point is the WLP yeast that comes in vials. And I have to brew tomorrow.
Since the earliest I can pick up my yeast is tomorrow morning, and I'm brewing tomorrow night, what are some things I can do to ensure a healthy fermentation using vial yeast?
It's too late to make a starter and letting it go for a full 36 or so hours, but should I still make one ASAP tomorrow, just to get the ball rolling a little?
Should I pick up some yeast nutrient? (On that note, is the yeast nutrient used in wine the same type that's used in beer? My dad's a winemaker, and I know he has some.)
Any other ideas to ensure a healthy fermentation with last minute vial yeast?
Thanks!
-Kelly
Anyway, the only yeast I have access to at this point is the WLP yeast that comes in vials. And I have to brew tomorrow.
Since the earliest I can pick up my yeast is tomorrow morning, and I'm brewing tomorrow night, what are some things I can do to ensure a healthy fermentation using vial yeast?
It's too late to make a starter and letting it go for a full 36 or so hours, but should I still make one ASAP tomorrow, just to get the ball rolling a little?
Should I pick up some yeast nutrient? (On that note, is the yeast nutrient used in wine the same type that's used in beer? My dad's a winemaker, and I know he has some.)
Any other ideas to ensure a healthy fermentation with last minute vial yeast?
Thanks!
-Kelly