Hi everyone,
I am pretty new in home brewing and have only started my second batch, this time it's a pale ale. I have searched and read quite a few posts in the last couple of days regarding whether to stir or not to stir yeast in during pitching and it seems that it seems like it might be a "riskier" move. Apologies, if this is a stale topic and for the noob question, I am quite paranoid that I have ruined the batch :/
I have stirred the yeast into the wort quite vigorously yesterday, whilst pitching the yeast in a plastic fermenting vessel. In my head, it was a great idea that the yeast should be well and truly mixed into the wort to give it a better chance for activation. However, I have been reading many posts since that advised strongly against even gentle stirring due to the introduction of excess oxygen and/or yeast/yeast cells sticking to the vessel walls.
Have I increased the chances of ruining my beer by vigorously stirring in the yeast? It is currently fermenting (first 24 hours since pitching) and the airlock is bubbling away as we speak, so I am hoping that it's all good, well if not there is probably nothing that I can do at this stage. I certainly will only stir or aerate the wort prior to pitching for future brews.
Thanks in advance for your input.
Cheers!
I am pretty new in home brewing and have only started my second batch, this time it's a pale ale. I have searched and read quite a few posts in the last couple of days regarding whether to stir or not to stir yeast in during pitching and it seems that it seems like it might be a "riskier" move. Apologies, if this is a stale topic and for the noob question, I am quite paranoid that I have ruined the batch :/
I have stirred the yeast into the wort quite vigorously yesterday, whilst pitching the yeast in a plastic fermenting vessel. In my head, it was a great idea that the yeast should be well and truly mixed into the wort to give it a better chance for activation. However, I have been reading many posts since that advised strongly against even gentle stirring due to the introduction of excess oxygen and/or yeast/yeast cells sticking to the vessel walls.
Have I increased the chances of ruining my beer by vigorously stirring in the yeast? It is currently fermenting (first 24 hours since pitching) and the airlock is bubbling away as we speak, so I am hoping that it's all good, well if not there is probably nothing that I can do at this stage. I certainly will only stir or aerate the wort prior to pitching for future brews.
Thanks in advance for your input.
Cheers!