mpetty
Well-Known Member
Hello everyone, great forum here.
I started my first batch last night, and in my excitement, I added the yeast to the cooling wort, instead of waiting for it to reach 75 degrees. I checked the temperature, and it was around 150. I didn't see any activity this morning, and the local brew shop doesn't open until noon. Maybe all of my buddy's mocha porter had something to do with it...
Do you think I'll be fine if I pay strict attention to sanitation (spraying the air around the fermenter with bleach, washing my hands well, wiping down the top of the fermenter and the outside of the yeast package, and letting the bleach settle) to add more yeast to the fermenter today? Or should I just go ahead and brew another batch?
I'm not worried, just concerned.
I started my first batch last night, and in my excitement, I added the yeast to the cooling wort, instead of waiting for it to reach 75 degrees. I checked the temperature, and it was around 150. I didn't see any activity this morning, and the local brew shop doesn't open until noon. Maybe all of my buddy's mocha porter had something to do with it...
Do you think I'll be fine if I pay strict attention to sanitation (spraying the air around the fermenter with bleach, washing my hands well, wiping down the top of the fermenter and the outside of the yeast package, and letting the bleach settle) to add more yeast to the fermenter today? Or should I just go ahead and brew another batch?
I'm not worried, just concerned.