Hi Folks,
Just thought I'd check with everyone....
I had a 10 gallon Porter batch split into two glass carboys. I pitched one pack each of Wyeast British Ale yeast smack packs into the carboys. The packs never ballooned after 6 hours at a nice room temperature but due to the lateness of night I pitched anyways. No fermentation signs the next morning evening or the day after. I pitched again w/ the same yeast (w/ the same flat smack packs interestingly enough) w/ the same results over the same amount of time. Fermenters were sitting at about 68 the whole time. I then pitched in a Wyeast American Ale starter I had put aside for a pale ale and fermentation kicked off within a few hours afterwards and proceeded as I would normally expect. Lots of bubbling (only in one fermenter) but churning in the wort, krausen and the whole works in both.
Does anyone know if I need to worry about any off flavors etc from the extra possibly dead yeast in the fermenters? Autolysis maybe? Thoughts? Beuler?
I'm thinking it has the possibility of tasting very interesting.
Just thought I'd check with everyone....
I had a 10 gallon Porter batch split into two glass carboys. I pitched one pack each of Wyeast British Ale yeast smack packs into the carboys. The packs never ballooned after 6 hours at a nice room temperature but due to the lateness of night I pitched anyways. No fermentation signs the next morning evening or the day after. I pitched again w/ the same yeast (w/ the same flat smack packs interestingly enough) w/ the same results over the same amount of time. Fermenters were sitting at about 68 the whole time. I then pitched in a Wyeast American Ale starter I had put aside for a pale ale and fermentation kicked off within a few hours afterwards and proceeded as I would normally expect. Lots of bubbling (only in one fermenter) but churning in the wort, krausen and the whole works in both.
Does anyone know if I need to worry about any off flavors etc from the extra possibly dead yeast in the fermenters? Autolysis maybe? Thoughts? Beuler?
I'm thinking it has the possibility of tasting very interesting.