Brewer_opie
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- Aug 16, 2008
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So I brewed my latest brew and think I might have pitch non-viable yeast (it was a smack pack (WY Scottish Ale 1078) I had, but it might have been a little old). The wort OG was 1064 and I pitch to the wort at about 60 degrees. It's been 24 hours and there is little to no activity. Should I get more yeast and add? Or should I wait it out? The local HB shop (which is in a garden and nursery center) has limited yeast selection...so, it would mean a 3hr round trip to the nearest real HB shop to get new yeast (I can't justify paying more in shipping than the yeast itself).
Any concerns to be aware of with old yeast...i.e things that would want me to rack to another fermentor before re-pitching yeast?
Any concerns to be aware of with old yeast...i.e things that would want me to rack to another fermentor before re-pitching yeast?