In the process of cooking my last batch of beer I managed to have multiple yeast disasters. The first came when I was ready to pitch my Wyeast 1056 for the SNPA clone I had just cooked. This yeast comes in the foil "smack pack." There's an inner pouch containing nutrients that needs to be ruptured 3 hrs or more before pitching. I thought I had ruptured that pouch, but when it was time to pitch I cut open the outer foil back and it found that it was not ruptured. When I tried to do that, I just made a mess of the whole thing and had to throw it away.
So now I have a crisis on my hands - a batch of beer ready to go and no yeast. The store where I bought the Wyeast 1056 is now closed for the day and the only other store that carries brewing supples that's open does not carry Wyeast 1056. Instead I get White Labs WLP001. I'm anxious to get this yeast into the batch, so I accelerate the prep of the yeast by warming it slightly, and rocking it back and forth to bring all the yeast into solution. When I loosened the cap on the vial it foamed out all over the place. Just like opening a very over-carbed beer.
I go back the store and buy another vial, and this time follow the instructions to the letter. Three hours at room temp (68F), occasionally rocking gently to put the yest into suspension. Crack open the vial and essentially the same results - yeast spewing forth. This time I was ready for it. I santized the outside of the vial and my hands and just let it run into the primary container.
Has anyone else had this problem? Is there anything else besides following the instructions that I should have done?
Thanks!
So now I have a crisis on my hands - a batch of beer ready to go and no yeast. The store where I bought the Wyeast 1056 is now closed for the day and the only other store that carries brewing supples that's open does not carry Wyeast 1056. Instead I get White Labs WLP001. I'm anxious to get this yeast into the batch, so I accelerate the prep of the yeast by warming it slightly, and rocking it back and forth to bring all the yeast into solution. When I loosened the cap on the vial it foamed out all over the place. Just like opening a very over-carbed beer.
I go back the store and buy another vial, and this time follow the instructions to the letter. Three hours at room temp (68F), occasionally rocking gently to put the yest into suspension. Crack open the vial and essentially the same results - yeast spewing forth. This time I was ready for it. I santized the outside of the vial and my hands and just let it run into the primary container.
Has anyone else had this problem? Is there anything else besides following the instructions that I should have done?
Thanks!