ed5388
Well-Known Member
I brewed a Black IPA on Friday. Pitched White Labs (San Diego Super Strain) with no starter. It's been two days with zero activity. I know the general rule of thumb is give it at least three days, which I plan on doing (as well as taking a gravity reading). Just trying to prepare myself if the yeast doesn't take. Here's my question/past problem:
Is it ok to pitch a dry yeast (safale s-05) when I have a different strain of yeast (that didn't take) already in my wort?
Reason I ask is when I first got into brewing three years ago I brewed a brown ale and pitched a vial of white labs English ale yeast that didn't take. I pitched dry yeast 4 days later after there was no activity/change in gravity reading. Once I pitched the dry yeast I had a INSANE fermentation. So active it brought the temp of my wort over 90 degrees. (Almost seemed like it awakened the liquid yeast and both yeast strains went to town). Anyway after fermentation I allowed it to sit for an additional two weeks before bottling. After bottle conditioning I had bottle bombs and the beers that I was able to try had terrible off flavors. I'm very sanitary when brewing/bottling. So I guess my question is did my brown ale get an infection/off flavors from the addition of dry yeast when I had previously pitched an inactive liquid yeast? Or did I some how get an infection during bottling or re pitching the dry yeast?
Thanks for reading and for any input in this matter!
Cheers
Ed
Is it ok to pitch a dry yeast (safale s-05) when I have a different strain of yeast (that didn't take) already in my wort?
Reason I ask is when I first got into brewing three years ago I brewed a brown ale and pitched a vial of white labs English ale yeast that didn't take. I pitched dry yeast 4 days later after there was no activity/change in gravity reading. Once I pitched the dry yeast I had a INSANE fermentation. So active it brought the temp of my wort over 90 degrees. (Almost seemed like it awakened the liquid yeast and both yeast strains went to town). Anyway after fermentation I allowed it to sit for an additional two weeks before bottling. After bottle conditioning I had bottle bombs and the beers that I was able to try had terrible off flavors. I'm very sanitary when brewing/bottling. So I guess my question is did my brown ale get an infection/off flavors from the addition of dry yeast when I had previously pitched an inactive liquid yeast? Or did I some how get an infection during bottling or re pitching the dry yeast?
Thanks for reading and for any input in this matter!
Cheers
Ed