- Wort = British Bitters
- Yeast = WLP023 Burton Ale Yeast
- 1,000ml Starter created 48 hours prior to pitching
- ˝ tsp of Wyeast Nutrient Blend was added to the Starter
- OG: 1.031
Yeast started. I waited 96 hours took a reading still at 1.031
I then pitched a Coopers Pure Brewers Yeast Packet I had
Within six hours it blew the airlock OFF the carboy.
When I asked what happened at my LHBS, they said that by adding the Wyeast Nutrient Blend to the starter it put my original Burton ale in suspension. When I added the second yeast it THEN activated both yeasts…and I’m off the races. I’m always up for learning and understanding. But to be honest, is that possible for the yeast to have been put into suspension by adding nutrients?
And if not, what happened? And how can I prevent it in the future?