Forgot the Yeast!

[lschiavo]

So, we brewed (2) 10-gal batches on Monday. We split each into (2) buckets to ferment. All but one was fermenting well this morning. One bucket from the second batch was still doing nothing.

All I can figure is we double pitched one of the last buckets and one didn't get any yeast. Guess we had a few too many

This morning I broke out the sanitizer and pitched a pack of Nottingham. The wort looked clear and I didn't notice any abnormal smell...although at this point there is usually yeast in there so what is normal!?

Anyone think I will have any problems with this batch?

 

[Saccharomyces]

Nope.... but you could have just scooped some krausen from one fermenter into the other, and avoided using the dry yeast. I've done that before with great success.

 

[lschiavo]

Nope.... but you could have just scooped some krausen from one fermenter into the other, and avoided using the dry yeast. I've done that before with great success.

Never thought of that. Thanks for the tip. Did you actually forget yeast too? I would never have thought that could happen. But I suppose: mix in a few beers and some people get stupid

 

[Yooper]

Never thought of that. Thanks for the tip. Did you actually forget yeast too? I would never have thought that could happen. But I suppose: mix in a few beers and some people get stupid

I find it hard to believe that you two drank too much beer to remember to put in the yeast.

I think if you ever have a batch that goes perfectly from brewday to kegging that you won't know what to do with yourself!

Save me some of this beer, eh?

 

[Yooper]

PS- when did you change your location to "near Yooperbrew"? That's funny. You make me sound like a monument or something!

Of course, I gained so much weight in the last 4 months, I guess I am becoming sort of a monument. I actually just prefer to think I'm becoming more "well-rounded" as a person.

 

[lschiavo]

I find it hard to believe that you two drank too much beer to remember to put in the yeast.

I think if you ever have a batch that goes perfectly from brewday to kegging that you won't know what to do with yourself!

Save me some of this beer, eh?

Technically we didn't forget. I think we just added it to one bucket twice. And we were samplin' the DFH60. We are not used to such potent beer. We DO have a good day once in a while we just don't like to brag when it happens

 

[lschiavo]

PS- when did you change your location to "near Yooperbrew"? That's funny. You make me sound like a monument or something!

Of course, I gained so much weight in the last 4 months, I guess I am becoming sort of a monument. I actually just prefer to think I'm becoming more "well-rounded" as a person.

Just today! You don't miss a thing! You are so well respected here I thought it might gain me a little credibility. Let me know if I owe you anything!

If you are a "monument" I am a "monolith"! It's good beer and good times. Don't worry, it happens most Yoopers in the winter but you need not be concerned!

 

[BigB]

Of course, I gained so much weight in the last 4 months, I guess I am becoming sort of a monument. I actually just prefer to think I'm becoming more "well-rounded" as a person.

Must be Michigan thing... I've gained so much weight the last couple of months that just yesterday NASA called and pleaded with me to lose weight. They said that my excessive mass is causing too much gravity and the moon is getting pulled dangerously close.

 

[kwhyte]

Nope.... but you could have just scooped some krausen from one fermenter into the other, and avoided using the dry yeast. I've done that before with great success.

This brings up something I've wondered about before - if I wanted to start off the fermentation simply by adding some actively fermenting wort from a primary to the newly cooled wort of another batch, how much is enough? In other words, how much yeast is likely suspended during fermentation? I assume the answer is different at the most vigorous state and when fermentation is almost over, but I don't know how much. (BTW I realize this is different from just grabbing some of the krausen from the top, it just reminded me of my question).

 

[lschiavo]

This brings up something I've wondered about before - if I wanted to start off the fermentation simply by adding some actively fermenting wort from a primary to the newly cooled wort of another batch, how much is enough? In other words, how much yeast is likely suspended during fermentation? I assume the answer is different at the most vigorous state and when fermentation is almost over, but I don't know how much. (BTW I realize this is different from just grabbing some of the krausen from the top, it just reminded me of my question).

This is a good question. I usually brew weekly with a few friends and usually have an active fermentor that I could borrow from. Anybody do this?