buckeyejb
Active Member
I just transferred my beer to the secondary and noticed something unusual about the yeast cake. It's like curdles instead of a cake like there usually is.
I have pictures but I'm not sure how to add them.
I didn't notice a ton of activity in the primary so I opened the bucket and there was some fermentation occurring, not as much as I typically see. I think the bucket wasn't sealing completely and I had some activity in the airlock but not as much as usual. I have the typical yeast residue at the top line of the wort in the bucket so I know some fermentation did occur.
My questions are, should I add a dry yeast in the secondary to be safe.
If the answer is yes , The recipe calls for dry hopping, is it ok to do this with the yeast in the secondary. I suspect no, but want to make sure.
Am I good to go, or should I add more yeast. (It tasted fine when I tasted it>)
Thanks in advance!
I have pictures but I'm not sure how to add them.
I didn't notice a ton of activity in the primary so I opened the bucket and there was some fermentation occurring, not as much as I typically see. I think the bucket wasn't sealing completely and I had some activity in the airlock but not as much as usual. I have the typical yeast residue at the top line of the wort in the bucket so I know some fermentation did occur.
My questions are, should I add a dry yeast in the secondary to be safe.
If the answer is yes , The recipe calls for dry hopping, is it ok to do this with the yeast in the secondary. I suspect no, but want to make sure.
Am I good to go, or should I add more yeast. (It tasted fine when I tasted it>)
Thanks in advance!