Yeast question

[Boomer]

I'm new, just going to be brewing my 2nd batch today. I forgot to pick up liquid yeast yesterday at my LHBS and they're closed today. I'm making an imperial stout from an extract kit and it came with a package of dry yeast. I got an extra 3lb. of LME to try to increase the gravity.

Do you think the yeast will be able to handle it?
My 1st batch was an Irish Stout and I saved the package of yeast from it because I used liquid yeast. Could I use both packages since I'm making another stout and adding 50% more LME?

 

[Boomer]

Please help, yeast needs to be pitched today...

 

[Yooper]

What's the OG? And what is the dry yeast strain, and how big is the package?

 

[Pappers_]

^^^^ always follow Red Green's advice

 

[Special Hops]

yes just use it. liquid yeast is over-rated except for when a certain strain you need is not available as dry.

 

[Boomer]

What's the OG? And what is the dry yeast strain, and how big is the package?

I'll get you the OG as soon as it cools down enough to go in the primary. I'll give you all the information off of the yeast packages, but they were the little silver pouches that come in an extract can kit.


The first was from http://www.shopwiki.com/_Mountmellick+Famous+Irish+Stout?o=265679374&s=223327& that kit which I got at my LBHS. All it says on the yeast package is RPB.

The second is from http://www.amazon.com/gp/product/B001D6KQ2C?&tag=shopwiki-us-20&linkCode=as2&camp=1789&creative=9325 which I also got at my LBHS because I wanted a kit with a little higher gravity, hence adding the 3lb extra of LME. The little yeast package that came with it says:

X
VKB 6G Yeast
PREMIUM

 

[Yooper]

Boy, I don't like either one of those possibilities. Especially if the gravity of the beer is over 1.050. The first one is yeast that is designed to be used with a kit that includes corn sugar, and even though I don't know for sure what brand it is, generally those kits include yeast like Munton's in a 6 gram package that are designed to work only with kits that have corn sugar in them. They struggle with all-malt beers.

The second I'm not at all familiar with. I thought I knew most of the strains, but not that one.

I'd really recommend using a quality yeast. I'd suggest an 11 gram package of Nottingham for dry yeast. I assume the kit you're doing is just boosting the first one?

 

[Boomer]

Boy, I don't like either one of those possibilities. Especially if the gravity of the beer is over 1.050. The first one is yeast that is designed to be used with a kit that includes corn sugar, and even though I don't know for sure what brand it is, generally those kits include yeast like Munton's in a 6 gram package that are designed to work only with kits that have corn sugar in them. They struggle with all-malt beers.

The second I'm not at all familiar with. I thought I knew most of the strains, but not that one.

I'd really recommend using a quality yeast. I'd suggest an 11 gram package of Nottingham for dry yeast. I assume the kit you're doing is just boosting the first one?

No, I'm doing 2 separate brews. I wanted to try to figure out how to make the imperial stout into a mint chocolate imperial stout. I'm not really sure if I can do it or not with the extract kits. I didn't use corn sugar with the first one and with right at 5lbs of LME the OG was 1.052. I have 9.5lbs in this brew so I'm not sure. I don't really have a choice, since my LHBS isn't open today. If I just put it in the primary and seal it, could it sit until tomorrow when I have a chance to get back to my LHBS and buy some different yeast?

 

[Yooper]

No, I'm doing 2 separate brews. I wanted to try to figure out how to make the imperial stout into a mint chocolate imperial stout. I'm not really sure if I can do it or not with the extract kits. I didn't use corn sugar with the first one and with right at 5lbs of LME the OG was 1.052. I have 9.5lbs in this brew so I'm not sure. I don't really have a choice, since my LHBS isn't open today. If I just put it in the primary and seal it, could it sit until tomorrow when I have a chance to get back to my LHBS and buy some different yeast?

Yes, that should work. Make sure your sanitation is extraordinary and you should be ok.

If you're going to use liquid yeast, and the OG is 1.050 or higher, make sure you get two packages since you don't have time to make a starter. For dry yeast, one package of good quality ale yeast should be enough.

 

[Boomer]

Yes, that should work. Make sure your sanitation is extraordinary and you should be ok.

If you're going to use liquid yeast, and the OG is 1.050 or higher, make sure you get two packages since you don't have time to make a starter. For dry yeast, one package of good quality ale yeast should be enough.

Thanks for the help. I've sanitized everything that will touch the beer and then some. Any suggestions for the liquid yeast?

 

[Boomer]

I should note that I won't be able to get to the LHBS until tomorrow evening and this brew will be ready to go into the primary within the next 2 hours or so. Will it be ok for 24+ hours?

 

[Jmiltime]

If I were you I would go ahead and pitch the yeast you have. Dry yeast, as a rule, has more viable yeast available and I have never had problems with dry yeast taking off and fermenting as it should. The worst you will probably do is stress the yeast a little, but as long as your temps are good (I'd keep it on the lower side if you can - 65°F) in the fermenter, I don't think you're taste will suffer.

I would prefer that to letting your wort sit. The faster you can get the yeast working, the better your chances to keep infection out. Neither option is optimal and you will probably be okay either way, but if it were me, I'd pitch the yeast and let it go.

Good luck!

 

[Boomer]

If I were you I would go ahead and pitch the yeast you have. Dry yeast, as a rule, has more viable yeast available and I have never had problems with dry yeast taking off and fermenting as it should. The worst you will probably do is stress the yeast a little, but as long as your temps are good (I'd keep it on the lower side if you can - 65°F) in the fermenter, I don't think you're taste will suffer.

I would prefer that to letting your wort sit. The faster you can get the yeast working, the better your chances to keep infection out. Neither option is optimal and you will probably be okay either way, but if it were me, I'd pitch the yeast and let it go.

Good luck!

Would you pitch one packet or both? Remember I added another 3lb. of LME.

 

[Jmiltime]

I'd probably pitch both since you have them. Its not optimal, but sometimes you have to just try to do the 'next right thing'. Given your circumstances, I would probably rehydrate both yeast packets and pitch as soon as possible. Using both should ensure that you have plenty of yeast if for some reason the viability is low. If you are able to check for info on the yeast, find out their temp ranges and I would find a range that both fit in and keep it on the lower end (prob around 65°). Then give your beer at least 3 weeks in primary.

But that's just me