Brewed 10 gallons of Octoberfast ALE on Saturday.
Nothing special, everything went fine. Was short on time and used two smack packs on an irish ale and one a german ale yeast.
No starters, just the smack packs. split batch. one packet each.
Just assumed everything was fine. Put in in my fermentation chamber(fridge with temp control)
Looked at it last night for the first time and realized one batch has zero activity. Looked at yeast date and it said April 2016.
So realistically were looking at 120 hours in a bucket at 66 degrees with no yeast....can I salvage this? by adding yeast and aerating it again or do I cut my losses on the second 5 gallons.
Thanks
Nothing special, everything went fine. Was short on time and used two smack packs on an irish ale and one a german ale yeast.
No starters, just the smack packs. split batch. one packet each.
Just assumed everything was fine. Put in in my fermentation chamber(fridge with temp control)
Looked at it last night for the first time and realized one batch has zero activity. Looked at yeast date and it said April 2016.
So realistically were looking at 120 hours in a bucket at 66 degrees with no yeast....can I salvage this? by adding yeast and aerating it again or do I cut my losses on the second 5 gallons.
Thanks