Fingers
Well-Known Member
So I brewed up Yooper's Marzen/Oktoberfest yesterday. It was a spur of the moment kind of thing to do it on Sunday so I hadn't made my starter. I figured I'd just save some of the wort from the boil, make the starter and pitch it in the pails that were already in the keezer. Unfortunately my Wyeast 2633 Octoberfst smack pack was not viable. It didn't swell but I pitched it into the starter and now, over 24 hours later, not even a bubble.
As nasty as this sounds, it wasn't that bad. We had already planned a trip to the city and I was going to pick up supplies from my HBS anyway, so I picked up another smack pack of the same yeast. Just to make sure I'd be good to go, I asked the cashier for a pack of dry lager yeast.
So I smack the pack right in the store so that it will be properly swelled and ready to go by the time I get home. Nothing. It looks like I got another dud.
So now I eye up that contingency dry lager yeast I got. Turns out he gave me a pack of Danstar Windsor yeast. I suppose the rationale is that I bought Danstar Nottingham for my ale recipe, so the Windsor must be for lager right? F$^%
So what do I do with this batch? Do I take it out of the keezer, pitch the Windsor and call it a pale ale? I may have another pack of Nottingham in the basement, but it hasn't been stored properly. I could try that I suppose. I have a fresh pack of Nottingham I bough for the next brew, but if I use that them I'm short.
Here's Yooper's recipe:
https://www.homebrewtalk.com/showthread.php?t=37476
As nasty as this sounds, it wasn't that bad. We had already planned a trip to the city and I was going to pick up supplies from my HBS anyway, so I picked up another smack pack of the same yeast. Just to make sure I'd be good to go, I asked the cashier for a pack of dry lager yeast.
So I smack the pack right in the store so that it will be properly swelled and ready to go by the time I get home. Nothing. It looks like I got another dud.
So now I eye up that contingency dry lager yeast I got. Turns out he gave me a pack of Danstar Windsor yeast. I suppose the rationale is that I bought Danstar Nottingham for my ale recipe, so the Windsor must be for lager right? F$^%
So what do I do with this batch? Do I take it out of the keezer, pitch the Windsor and call it a pale ale? I may have another pack of Nottingham in the basement, but it hasn't been stored properly. I could try that I suppose. I have a fresh pack of Nottingham I bough for the next brew, but if I use that them I'm short.
Here's Yooper's recipe:
https://www.homebrewtalk.com/showthread.php?t=37476