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Old 11-19-2010, 12:39 PM   #1
Moody_Copperpot
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Default Did I ruin my beer?

I brewed last night and added an 11.5g packet of US-05 to the wort. When I added it I shook the hell out of my carboy...and on the packet it says "sprinkly into wort" maybe this is a dumb question, but will it be okay?


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Old 11-19-2010, 12:41 PM   #2
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You ruined it. Send it to me for proper disposal.


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Old 11-19-2010, 12:44 PM   #3
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Rdwhahb
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Old 11-19-2010, 01:15 PM   #4
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Haha so I'll take that as a no then! I know it's a silly question, but I've been stressing out about the ins and outs of yeast lately since I switched to all grain and have been toying with higher gravity.
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Old 11-19-2010, 03:19 PM   #5
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Next time rehydrate the yeast in water so you'll get better viability, but you'll be fine.
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Old 11-20-2010, 02:20 PM   #6
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I would say, next time, follow the package directions, but don't worry about it for now. I'm sure it's going to be fine. I've used 05 many times and sprinkling right onto the wort has never failed.
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Old 11-20-2010, 02:37 PM   #7
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Quote:
Originally Posted by Moody_Copperpot View Post
Haha so I'll take that as a no then! I know it's a silly question, but I've been stressing out about the ins and outs of yeast lately since I switched to all grain and have been toying with higher gravity.
This is a hobby, stressing out is not allowed.

Like someone posted recently, even if we f-up, 99% that mistake still turns out to be beer.

Just relax, the yeast WANTS to make beer for you.
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Old 11-20-2010, 06:48 PM   #8
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Doesn't matter one bit. I don't shake the crap out of it when I use dry yeast but I do swirl it a little.
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Old 11-20-2010, 08:46 PM   #9
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Quote:
Originally Posted by Moody_Copperpot View Post
Haha so I'll take that as a no then! I know it's a silly question, but I've been stressing out about the ins and outs of yeast lately since I switched to all grain and have been toying with higher gravity.
I believe he was totally serious and I second the motion that you should allow proper testing of the "ruined" product by independent judges, such as bja and myself. Each testing sample should be in 12 ounce sealed glass containers. Or, for immediate testing and faster results, please use the ergonomically correct and convenient 16 ounce open top glass testing vessels. Thank you. And we look forward to providing you with quality test results.
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Old 11-20-2010, 09:11 PM   #10
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Quote:
Originally Posted by Moody_Copperpot View Post
Haha so I'll take that as a no then! I know it's a silly question, but I've been stressing out about the ins and outs of yeast lately since I switched to all grain and have been toying with higher gravity.
You went all grain before you learned to malt your own? Talk about
putting the cart before the horse!

We really need someone knowledgeable to write a site primer for
beginning brewers. Brewers should learn techniques in a logical progression,
such as:

1. Learn to age your beers. This should be the first thing any
brewer learns, as it requires patience, necessary for everything
else in brewing. I age my beers a minimum of 6 months.

2. Learn to malt your own. This doesn't require as much floor space
as you think! And the rewards are far greater than the all grain
brewer obtains when switching from extract.

3. Switch to all grain brewing. All grain can be done in simple
containers or with fantastically expensive and complex shiny
machinery which you will no doubt want to own to impress your
friends.

Other things such as knowledge of hop and grain flavors and
aromas, proper yeast pitching rates, dried vs. liquid yeast
and temperature control are less important but should be
introduced as time and space allow.

Chris


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"I noticed this in the packet, yeast sticking to the sides. I'm no expert, but I think that's a no-no. Can anyone shed light on this?"
"91 degrees, packet says 92 is the upper limit for proofing."
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