Sachibachi
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- Aug 14, 2015
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Hi,
So I brewed a batch of strong American red ale last night. I used dried yeast (US-05) rehydrated it with some wort, waited 30 minutes and then pitched it in the fermenter. All good except that a few minutes later I realised that I hadn't sanitized the bowl in which I rehydrated the yeast! What are the chances that I've just ruined my whole batch? I'm hoping that the huge amount of healthy dried yeast I put into the bowl will have out-competed any wild yeast strains but is this wishful thinking?
Also how long will it be until I know whether my beer is infected and what tell tale signs should I be looking for?
Any help would be greatly appreciated. I'm a relative beginner here and have had a slightly sleepless night thinking about all that beer I may have just ruined!
So I brewed a batch of strong American red ale last night. I used dried yeast (US-05) rehydrated it with some wort, waited 30 minutes and then pitched it in the fermenter. All good except that a few minutes later I realised that I hadn't sanitized the bowl in which I rehydrated the yeast! What are the chances that I've just ruined my whole batch? I'm hoping that the huge amount of healthy dried yeast I put into the bowl will have out-competed any wild yeast strains but is this wishful thinking?
Also how long will it be until I know whether my beer is infected and what tell tale signs should I be looking for?
Any help would be greatly appreciated. I'm a relative beginner here and have had a slightly sleepless night thinking about all that beer I may have just ruined!