Kevin K
Well-Known Member
Lately I've been brewing with kits from The Brew House.
(http://www.thebrewhouse.com/what_is/index.htm)
They come with dry Coopers yeast.
I went to pick up a few kits last night at my LHBS, and the owner recommended that I try liquid yeast (Wyeast smack packs). He said they make the beer much better, and proved it with a sample.
I agreed, and took home a 1098. (1098 British Ale Yeast. The original dried yeast from Whitbread. Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-balanced. Ferments well down to 65°F (18° C). Flocculation - medium; apparent attenuation 73-75%. (64-72° F, 18-22° C))
I smacked it, and waited about 3 hours. It wasn't fully swollen, but the instructions said you can either wait 3-24 hours, or pitch it right away. In my excitement to brew, I poured the BrewHouse kit into my primary, and pitched the yeast. This was last night around 8:30-9pm. No action as of this morning.
I panicked and pitched the dry coopers yeast that came with the kit.
I'm confident that it'll ferment, but will I have a strange flavour produced as a result of the two different types of yeast? Should I expect anything strange with the ferment, or final product?
I'm a *******, please provide input (reassurance).
On a side note, I bottled my Vanilla Brown Ale last night, and it's fantastic (even when flat and warm!).
THanks.
Kevin
(http://www.thebrewhouse.com/what_is/index.htm)
They come with dry Coopers yeast.
I went to pick up a few kits last night at my LHBS, and the owner recommended that I try liquid yeast (Wyeast smack packs). He said they make the beer much better, and proved it with a sample.
I agreed, and took home a 1098. (1098 British Ale Yeast. The original dried yeast from Whitbread. Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry & crisp, slightly tart, fruity and well-balanced. Ferments well down to 65°F (18° C). Flocculation - medium; apparent attenuation 73-75%. (64-72° F, 18-22° C))
I smacked it, and waited about 3 hours. It wasn't fully swollen, but the instructions said you can either wait 3-24 hours, or pitch it right away. In my excitement to brew, I poured the BrewHouse kit into my primary, and pitched the yeast. This was last night around 8:30-9pm. No action as of this morning.
I panicked and pitched the dry coopers yeast that came with the kit.
I'm confident that it'll ferment, but will I have a strange flavour produced as a result of the two different types of yeast? Should I expect anything strange with the ferment, or final product?
I'm a *******, please provide input (reassurance).
On a side note, I bottled my Vanilla Brown Ale last night, and it's fantastic (even when flat and warm!).
THanks.
Kevin