jimbrew_jr
Member
Brewed my second batch of beer ever yesterday. Filtering out all the libbys pumpkins sediment took forever and I was growing impatient toward the end. In my hastiness I didnt take the temp of the water when I was rehydrating my Safale US-05 ale yeast. The water was hot and im afraid I could have damaged the yeast.
When I saw little to no bubbles now over 24 hours after pitching I panicked. I grabbed some Mutons ale yeast I had from my last batch re hydrated, opened the fermenter and pitched the mutons yeast.
Was this move too drastic? I actually read on the forum some take up to 2 days. Will the mutons ruin the flavor imparted from the Safale? Drop some knowledge on me please
Edit: Pitched around 75 degrees and I did aerate the wort prior to pitching
When I saw little to no bubbles now over 24 hours after pitching I panicked. I grabbed some Mutons ale yeast I had from my last batch re hydrated, opened the fermenter and pitched the mutons yeast.
Was this move too drastic? I actually read on the forum some take up to 2 days. Will the mutons ruin the flavor imparted from the Safale? Drop some knowledge on me please
Edit: Pitched around 75 degrees and I did aerate the wort prior to pitching