- Feb 14, 2016
- Reaction score
- Basel, Switzerland
I have a follow up question.I personally would not pitch a liquid yeast unless you can be certain it is active, i.e make a starter or verify through a Wyeast Smack Pack. Not knowing the age of your yeast or what it may have been subject to I would suggest the quickest solution would be using the SO4 after rehydrating in a little sweetened water to confirm viability. If your gear is clean and sanitized the wort should be ok for a couple of days but not getting it fermenting is risky.
I went to repitch some S-04 and when I opened the fermenting bucket the Vermont Pale ale yeast had taken off. It looked a little sluggish judging by the amount of krausen and the bubbles coming out of the air lock. Do you think it is s good idea to pitch the S-04 anyway or just let the Vermont yeast do its thing?