I'm on my 3rd batch (Coopers pre-hopped IPA). In my previous batches I've followed the mixing of the ingredients according to the Coopers instructions (haven't lead me wrong so far). This time I kind of messed up a step. In order to avoid clumps of the DME when adding it to the wort I was supposed to mix the DME with some boiling water before adding it to the fermenter...I forgot. Not only that but I was supposed to put the 2 liters of boiling water in with the extract, DME, and the dextrose and then mix and then top off to 5 gallons of water. Alas, I forgot about the sugars and didn't remember until I had almost all of the 5 gallons. The moment I remember I threw the DME and dextrose in and stirred as best I could. My temp was where I needed it so I took an OG sample (1.046) and pitched the yeast.
That was last night. This morning I got up and checked on the fermenter. No airlock activity (not that it matters) at that time but there was a tiny bit an hour or so later (~10 hours since pitching). The strange thing I noticed was that at the bottom of the fermenter was a lot of white stuff. I would venture a guess that that white stuff was the DME and/or the dextrose (can't imagine what else it could be).
Obviously I messed up by not following the instructions (don't know where my head was last night) but will the beer turn out alright?
Will that clump of white stuff at the buttom of the fermenter, assuming its the sugars, end up being consumed by the yeast?
I know its typically unadvisable to open up a fermenter and stir it but might that help stir up the sugars? I am not even sure if I could stir it well enough without oxygenating it for it to matter .
That was last night. This morning I got up and checked on the fermenter. No airlock activity (not that it matters) at that time but there was a tiny bit an hour or so later (~10 hours since pitching). The strange thing I noticed was that at the bottom of the fermenter was a lot of white stuff. I would venture a guess that that white stuff was the DME and/or the dextrose (can't imagine what else it could be).
Obviously I messed up by not following the instructions (don't know where my head was last night) but will the beer turn out alright?
Will that clump of white stuff at the buttom of the fermenter, assuming its the sugars, end up being consumed by the yeast?
I know its typically unadvisable to open up a fermenter and stir it but might that help stir up the sugars? I am not even sure if I could stir it well enough without oxygenating it for it to matter .