Just a question that popped into my head while I was making my brew this afternoon. Hypothetically, if a yeast failed to activate after something like 72 hours and fermentation never began (say, the yeast was pitched in too hot of a wort). Is it possible to add more yeast to begin the process? My guess would be yes, but would the dead yeast introduce any off flavors? If it has alcohol in it, chances are I would still drink it.
Cheers!
Mori ...
Cheers!
Mori ...