Perfect brew day, but discovered that I'd misread the yeast chart and pitched German Hefe yeast into my Munich Helles.
1. Pitched at 46 degrees where it sits now.
2. Because this is super cold can I just pitch the correct lager yeast? Seems that due to the low temp, the ale yeast will fall to the bottom and not even start.
3. If I keep the temp at 50-55 degs it seems the lager yeast will be happy and the Ale yeast will stay asleep. When fermentation is finished, there shouldn't be any more sugars for the ale yeast to eat even if the temp rose a little? (from 50 raising to 55 at the end).
4. I plan to ferment at 50 degs and raise it to 55 at the end for yeast clean up.
Your council would be greatly appreciated. Brewed yesterday, so I gotta do something fast. Pitch or dump?
Thanks
1. Pitched at 46 degrees where it sits now.
2. Because this is super cold can I just pitch the correct lager yeast? Seems that due to the low temp, the ale yeast will fall to the bottom and not even start.
3. If I keep the temp at 50-55 degs it seems the lager yeast will be happy and the Ale yeast will stay asleep. When fermentation is finished, there shouldn't be any more sugars for the ale yeast to eat even if the temp rose a little? (from 50 raising to 55 at the end).
4. I plan to ferment at 50 degs and raise it to 55 at the end for yeast clean up.
Your council would be greatly appreciated. Brewed yesterday, so I gotta do something fast. Pitch or dump?
Thanks