mallupappi
Member
So my club brewed at my house yesterday. When we tried to activate the yeast, I think it went dormant, we accidentally left it out in 40 degree weather for about 20 minutes. We decided to pitch it anyway thinking it was probably just dormant.
We made the agreement that if didn't see any activity within 24 hours I would run out to the local brew mart and pick up some yweast (the liquid kind you can slap to activate).
I checked this morning before I left and noticed no activity so I picked up the yeast. I talked to the guy at the store and he said that since the yeast we originally pitched was dry and this was a wet yeast they should work well in harmony. SOOOOO.... I come home and activate the yeast, I decide to look at the carboy again and LO AND BEHOLD WE HAVE ACTIVITY. So now I don't know if I should pitch this already activated yeast... opinions?
Before you answer a little more background:
- This is our second batch. Both have been Irish Red, we're trying to see the difference in the quality when we change certain things (ie. racking to a secondary or not)
- I understand the "activity is not a sign of fermentation" argument... and mostly fall on that side. But remember, while I do brew with a small group of mostly-like minded individuals, they're not all convinced of it yet.
- YES, I *should* have checked the fermenter *BEFORE* activating the yeast, I could have instead saved it for another brew.
All this being said, if I decide to pitch the second amount of yeast, do we have any idea how it will affect the final product?
Will I still be able to use it as a good comparison to our last batch?
We made the agreement that if didn't see any activity within 24 hours I would run out to the local brew mart and pick up some yweast (the liquid kind you can slap to activate).
I checked this morning before I left and noticed no activity so I picked up the yeast. I talked to the guy at the store and he said that since the yeast we originally pitched was dry and this was a wet yeast they should work well in harmony. SOOOOO.... I come home and activate the yeast, I decide to look at the carboy again and LO AND BEHOLD WE HAVE ACTIVITY. So now I don't know if I should pitch this already activated yeast... opinions?
Before you answer a little more background:
- This is our second batch. Both have been Irish Red, we're trying to see the difference in the quality when we change certain things (ie. racking to a secondary or not)
- I understand the "activity is not a sign of fermentation" argument... and mostly fall on that side. But remember, while I do brew with a small group of mostly-like minded individuals, they're not all convinced of it yet.
- YES, I *should* have checked the fermenter *BEFORE* activating the yeast, I could have instead saved it for another brew.
All this being said, if I decide to pitch the second amount of yeast, do we have any idea how it will affect the final product?
Will I still be able to use it as a good comparison to our last batch?