cyclonebeer
Well-Known Member
- Joined
- Nov 1, 2008
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Anxious noobie needs a bit of hand holding.
It's been 72 hrs. since I pitched my yeast (2633 smack pack lager yeast) and SpGr hasn't budged. I'm wondering if I should re-pitch, or wait it out another day. Some of the boring details are as follows:
Yeast was stored in the back of the fridge and when I took it out to smack it, it felt maybe a little slushy. About 5 hrs. after smacking there was little to no swelling of the pack, but I pitched it anyway. Wort temp at pitching was 78 deg. Primary has been stored at 60 deg, which is just a titch outside of recommended range, but it will have to do. Pulled lid off of primary today to take a sample, and there is some gunk floating on the surface. I don't know if it is krausen, or dead yeast. Does krausen form prior to active fermentation?
My dilemma is that the yeast I have on hand to re-pitch with would be a Danstar Windsor dry yeast (Ale), so I would be throwing an ale yeast on top of a dead lager yeast (if in fact it is dead). Going back to LHBS to get a different yeast is not an option - 1 1/2 hr. road trip one way. So, what do you think? Wait it out another day and see what developes, or go ahead and re-pitch the ale yeast and convert my lager to some sort of hybrid ale?
Thanks.
It's been 72 hrs. since I pitched my yeast (2633 smack pack lager yeast) and SpGr hasn't budged. I'm wondering if I should re-pitch, or wait it out another day. Some of the boring details are as follows:
Yeast was stored in the back of the fridge and when I took it out to smack it, it felt maybe a little slushy. About 5 hrs. after smacking there was little to no swelling of the pack, but I pitched it anyway. Wort temp at pitching was 78 deg. Primary has been stored at 60 deg, which is just a titch outside of recommended range, but it will have to do. Pulled lid off of primary today to take a sample, and there is some gunk floating on the surface. I don't know if it is krausen, or dead yeast. Does krausen form prior to active fermentation?
My dilemma is that the yeast I have on hand to re-pitch with would be a Danstar Windsor dry yeast (Ale), so I would be throwing an ale yeast on top of a dead lager yeast (if in fact it is dead). Going back to LHBS to get a different yeast is not an option - 1 1/2 hr. road trip one way. So, what do you think? Wait it out another day and see what developes, or go ahead and re-pitch the ale yeast and convert my lager to some sort of hybrid ale?
Thanks.