Had to Pitch Yeast Twice

[Bates_Foreman]

I had to pitch the yeast twice, First time I made a rookie mistake and thought the yeast needed to be warmed up in a pan with water, little did I know I was killing the yeast. I repitched the next day with the same type of dry yeast and everything is looking good now. Should I be worried about off flavors though? Should I definitely do a secondary?

 

[android]

nope, you should be fine, all you did was pitch some dead yeast in there.. no biggie. and the extra 24 hr wait isn't a huge problem either. just let it go its course and don't use a secondary. let it go for a good week or 10 days after the gravity readings stabilize, then rack into your bottling bucket and bottle away!

 

[Johnnyhitch1]

Autolytic or dead yeast cells actually provide a great food and enzyme source for healthy yeast so you did more better than worse!
good luck in about 3-4 weeks i predict youll have what we like to call around here.....BEER!
enjoy

 

[Bates_Foreman]

WOOHOO!!!!

 

[TopherM]

How "warm" did you get the yeast? It is perfectly accepted procedure to put dry yeast packets into water at around 100-104F to break up the yeast clumps and support yeast health. Yeast don't start actually be debilitated until about 140F, and don't start to die until pastuerization temps of 160F+.

If you put the yeast in a pan of water under 140F, you certainly didn't make a mistake or kill the yeast, and the second packet wasn't necessary. Active fermentation can take up to 72 hours to start, so this is probably really a matter of brewer patience more than anything. You have likely actually overpitched at this point, but no big whoop, it should still be good beer.