amanwilldrink
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- Jul 8, 2014
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I just bottled a Williams Red Sour Ale. Here is the problem - I pitched the yeast for carbonation when I transferred the wort from the primary to the secondary fermenter. Today, as I looked at my instructions to add the sugar for carbonation, I realized my mistake and included some dry yeast I had from a previous batch. In essence - I have tripled yeasted my beer. Any ideas what that will do to it as I age it?