Did my first brew day ever today, and I skipped extract and did all grain. My jerry-rigged mash/lauter tun and wort chiller worked great. I did the nut brown ale recipe from Palmer's book, although I added a third hop addition and messed with the quantity of pale malt abit. The target O.G. was 1.049 and I hit 1.054! Maybe that extra hop addition will pay off; the wort tastes awesome--ended up with 5 gallons right on the nutts.
Anyways the only thing I'm concerned about it the yeast. I bought one of those London Ale smack packs. I smacked it a few times and let it sit for an hour and a half and nothing happened. So I figured that I missed the pack and decided to do a straight pitch and put the pack back in the fridge for the next hour. When I pitched the yeast I discovered that the pack had indeed broke. So does that mean that the yeast is dead or what? I have my fermenter at 68 degrees, so I figure if it doesn't start bubbling by tomorrow, I'll get some more yeast. Any tips? Thanks,
Ben
Anyways the only thing I'm concerned about it the yeast. I bought one of those London Ale smack packs. I smacked it a few times and let it sit for an hour and a half and nothing happened. So I figured that I missed the pack and decided to do a straight pitch and put the pack back in the fridge for the next hour. When I pitched the yeast I discovered that the pack had indeed broke. So does that mean that the yeast is dead or what? I have my fermenter at 68 degrees, so I figure if it doesn't start bubbling by tomorrow, I'll get some more yeast. Any tips? Thanks,
Ben