What have I done?!

[amanwilldrink]

I just bottled a Williams Red Sour Ale. Here is the problem - I pitched the yeast for carbonation when I transferred the wort from the primary to the secondary fermenter. Today, as I looked at my instructions to add the sugar for carbonation, I realized my mistake and included some dry yeast I had from a previous batch. In essence - I have tripled yeasted my beer. Any ideas what that will do to it as I age it?

 

[jahdub]

As long as you added priming sugar at bottling time, the beers will carbonate and the yeast will settle at the bottom.

 

[Washroom_Attendant]

Watch out for exploding bottles ;-Þ

 

[day_trippr]

Bottle grenades are due to excessive primer - or infections that chew up every last carb in the beer.

Excessive yeast? No. That just makes a deeper sediment layer requiring a bit more care in pouring. It'll be fine...


Cheers!