Pitched 2 types of yeast in yesterday's batch

[bankerbrewer]

I brewed an English pale ale yesterday. It was originally planned for 2 weeks ago and my brew day was cancelled (I have already talked about that because I had concerns about my crushed grains being okay). Prior to that I activated a Wyeast British Ale pack - so it sat swelled at room temp for the past 3 weeks or so.

Since the yeast had been active for a while, I made a small 16 oz starter yesterday morning early. By 5:30 I was finished and the wort was at pitching temp (about 72); for kicks and giggles, I decided to also pitch in a rehydrated Safale S-04.

It was pitched at around 5:45pm and when I looked at it at 5:45 this am I am pleased to say the airlock was poppin', baby. Don't you love seeing it happen fast???

I only did it to a) not waste $6.95 for the Wyeast, b) I have had good luck with fast starts with that dry yeast strain, and c) if it tasted great (it will, dammit) I could harvest it and have my own "house" pale ale strain.

I am sure there are 1032 threads with the same question - but that's why we're here - any MAJOR flub in doing that? Any real harm? I wouldn't have thrown in a Belgian Abbey strain with Fleischmann's or anything, but since they were both "british ale' strains I didn't think it would be too nuts.

 

[PseudoChef]

Don't you love seeing it happen fast???

I don't know exactly how long your lag time was, but no, I don't really like to see it happen fast. Short lag times mean there isn't proper ester production taking place. Granted, a long lag time isn't desirable either, but I like my yeast to go through the growth and reproduction it needs to produce the flavors I want in my beer. So many people are caught up in seeing fermentation kick off in an hour or two.

To your question, it wasn't completely clear what you did. It seems you pitched two things of yeast at the same time, in which case I would say you did waste your $6.95 as there are more cells in the dried yeast package and they probably became dominant over the liquid, depending on how big your starter was.

 

[bankerbrewer]

I don't know exactly how long your lag time was, but no, I don't really like to see it happen fast. Short lag times mean there isn't proper ester production taking place. Granted, a long lag time isn't desirable either, but I like my yeast to go through the growth and reproduction it needs to produce the flavors I want in my beer. So many people are caught up in seeing fermentation kick off in an hour or two.

To your question, it wasn't completely clear what you did. It seems you pitched two things of yeast at the same time, in which case I would say you did waste your $6.95 as there are more cells in the dried yeast package and they probably became dominant over the liquid, depending on how big your starter was.

wow. I am very happy that I posted - your info was hekpful. I am not a novice, but I only dabble in the finer more detailed parts of the science. my beer for the most part is excellent, but it could always b better.

I just know that it has been drilled into my head since I bought charlie's book - right up there with "sanitize". the most at risk your wort is is between boil and fermentation.

to answer - my lag time was roughly 12 hours. given a choice, I guess I would rather stress about fast activity and its effects than be staring at the airlock on day 3, trying to "will" it into motion!LOL

thanks again!

 

[PseudoChef]

8-12 hours of lag is ideal from the things I have heard, so you are most likely golden.

 

[doulovebeef]

i dont mean to rag but since the dried yeast has a higher cell count and with the liquid yeast sitting idle for three weeks wouldnt that mean that the dried would dominate the beer? so the yeast flavor profile most likely wont be that of a british ale. fast ferments freak me out i like mine to be slow (i ferment at 60 degrees most of the time) so the yeast doesnt throw off flavors, unless thats what im going for.