KellyK
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- Joined
- Jan 17, 2008
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Typically I pitch yeast right away after cooling the wort to the appropriate pitching temperature (~70 degrees). On Saturday, we participated in the big brew and our beer (all grain) came out at a much higher OG than expected 1.084 (supposed to be closer to 1.056). We finished the brew about 3:00 p.m. As we anticipated a lower gravity beer, I had not made a starter with the yeast, WL 002. I didn't want the yeast to be overwhelmed, so I decided to chill the wort with the immersion chillder as normal, followed all sanitization procedures (star san), and transferred the wort to the sanitized carboy with airlock. I went home, opened the carboy, extracted 1/2 growler worth of wort, and pitched the yeast in the growler to make a starter. As soon as I transferred the desired amount of wort from the carboy, I resanitized the airlock and replaced it. This morning, Monday, at 7:00 a.m. when getting ready to pitch the starter, I noticed a small layer of bubbles (white) on the top of the carboy. They were not there when I checked the carboy/starter late Sunday evening. No activity in the airlock. No noticable smells. I pitched the starter (now about 40 hours after the completion of wort chilling) but am worried that I may have made a bad call to let the wort sit while the starter did its thing and should have just pitched the vial.
Has anyone had this happen before? Hypothetically speaking, if there was a small amount of yeast/bacteria that was starting to ferment/do other bad things in the wort, will the large pitch of starter overtake that and correct the process? I've had a similar appearance in the top of a carboy where the pitched yeast was dead (both from a bad vial and a spent yeast cake) where I had to obtain good yeast and re-pitch, but in both of those cases I know at least some of the insufficient yeast had to be working. Perhaps I'm just being paranoid, but the wort tasted great and I had high hopes for this brew. I would hate to think I ruined it by waiting too long.
Thanks!
Kelly
Has anyone had this happen before? Hypothetically speaking, if there was a small amount of yeast/bacteria that was starting to ferment/do other bad things in the wort, will the large pitch of starter overtake that and correct the process? I've had a similar appearance in the top of a carboy where the pitched yeast was dead (both from a bad vial and a spent yeast cake) where I had to obtain good yeast and re-pitch, but in both of those cases I know at least some of the insufficient yeast had to be working. Perhaps I'm just being paranoid, but the wort tasted great and I had high hopes for this brew. I would hate to think I ruined it by waiting too long.
Thanks!
Kelly