Help! Boil just started and I have the wrong yeast

I'm brewing a Southern English Brown and I picked up Wyeast 1388 (Belgian Strong) instead of 1338 (European Ale). What's my best course of action? Put the wort in the fermenter and get the proper yeast tomorrow? Just pitch the Belgian? The boil just started.

1388 produces a ''complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well attenuated dry, tart finish". It definitely won't be a Southern English Brown, but will it be horrible?

 

Nope, won't be horrible. I would do it. But it's up to you...

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Ouch.

1388 is a much different beast.

You could call it an experiment and pitch the 1388... you may or may not like the results but you could come across something you might really like.

Or if you want to be truer to your original recipe then chill, and pitch it ASAP with the right yeast tomorrow. I wouldn't push it much beyond 12-18 hours at the max though.

 

If it were me, I'd do it. As said, you may find that it's something you really like. Otherwise, it's still be beer!

 

Keep it on the cooler side too (mid 60s). I think this strain likes heat so after a few days i'd boost into the low 70s and let it finish.

 

Do you say 12-18 hours because of the risk of infection if the wort sits too long without there being alcohol? I'm thinking of just pitching it and then bottling so as not to take up a keg if I hate it.

 

I hope you don't mean bottle immediately after pitching? ...not sure if trolling or...

 

I think if you have a fridge or fermentation chamber to store it in util tomorrow and then pitch you are okay. Look at the No-Chill guys that are letting the beer chill over night before pitching yeast...

 

I meant bottling after fermentation, of course. F-it, went ahead and pitched it. I'll post a reply in a month or so with the results in case anyone is interested. Now I'm really determined to get that SEB brewed this weekend. Thanks, guys.

 

I like to pitch two different yeast strains at the same time. Now while a Belgian with the European ale may not be my first choice, it may turn out great. Won't be in style, but could be an experimental brew.

 

Just pitch it imo and see what happens. On my last batch I had an Erlenmeyer flask fall off the stir plate and break in my laundry room which not only made a huge mess but also caused me to lose all the Pilsner yeast I had on hand which was supposed to be pitched into a Vienna lager clone in about an hour.

I just warmed up several jars of saved and washed California ale yeast and pitched them straight and the beer fermented quickly and came out great. I fermented it at the low end of the temperature range for 1056 and it is hard to tell that it isn't a lager but there are some subtle differences which I like.

 

Well, the Southern English Brown / Belgian Strong has been in the keg for a couple of weeks. It's not bad, it's totally drinkable, but I definitely wouldn't say I like it. The flavor starts with a smooth, sweet, strong malt profile and finishes with an awkward dry tartness. Oh well, I'll drink it and my fiance genuinely likes it.