On Sunday I brewed a whole grain "Kiwi Express" IPA from Northern Brewer. Everything was going well with the mash, batch sparging and hitting my pre-boil and post-boil gravity. As the wort was chilling, I went into the kitchen to rehydrate the Safale 05 yeast. I cut the package open and started to pour the yeast into the measuring cup with warm water when I dropped the package on the floor and over half the yeast went flying out. I didn't have an extra package (now have 3 extras on order) and the local LHBS is closed on Sundays and Mondays. I thought about just putting the wort in the carboy and waiting until Tuesday to get and pitch yeast. However, I just couldn't stand waiting. So, I brushed as much of the yeast as I could off the floor and onto a piece of paper, poured it in the cup of water to rehydrate and tried to pick out as many crumbs and other debris from the kitchen floor as possible. I then oxygenaged the wort, pitched the yeast and crossed my fingers before doing a search here. 18 hours after pitching, no activity. 24 hours after, small white spots forming on the surface. 36 hours after, larger white spots forming on surface. I was convinced it was infected for sure. 48 hours later, what looks like a very thin krausen seemed to be forming. Now almost 72 hours later, I have a 1/2 inch krausen forming, at least I hope its a normal krausen. It looks very clean, uniform and white with very small bubbles which is seems uncharacteristic, but it does not look like any infection I have found on this site. I will keep my fingers crossed, but will never roll the dice like this again. ALWAYS keep spare yeast on hand!
