HughRichardson
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- Nov 14, 2012
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I currently have a batch of Coopers Real Ale brewed with Muntons DME and Wyeast 1968 (smack-pack liquid yeast). Due to a hold up in delivery I think my yeast may have got spoiled by exposure to high temperatures (Singapore climate!!) before it reached me. The pack swelled up OK but when I poured it into brew it did not look right (instead of a creamy beige milk, I had a sort of brown watery stuff with lumps, clumps and even what looked a bit like dry yeast pellets) - It's now been 24 hours with not much activity - a thin foam has formed on the surface, but nothing other than that so far.
I am thinking of giving it another 12 or 24 hours and if no strong fermentation started, I might pitch a second yeast. The only choices I have available are Safale US-05 and the Cooper's ale yeast that came with the can. Coopers yeast does not work so well with malts, so Safale looks like the realistic one.
I will probably take a gravity before doing that just to make sure that there is no significant fermentation happening, but from what I hear, Wyeast is renowned for being very active, so signs are none too great.
Has anyone had experience of mixing Wyeast and Safale 05 and know how such a blend may work out? It could be that the Wyeast has some minimal life left (it has formed that foam at least) - or it might be dead. Not sure what effect a packet of dead yeast would have -if any- on the final beer. It is a very small percentage of volume after all!
Appreciate any feedback from people that may have had similar experiences?
I am thinking of giving it another 12 or 24 hours and if no strong fermentation started, I might pitch a second yeast. The only choices I have available are Safale US-05 and the Cooper's ale yeast that came with the can. Coopers yeast does not work so well with malts, so Safale looks like the realistic one.
I will probably take a gravity before doing that just to make sure that there is no significant fermentation happening, but from what I hear, Wyeast is renowned for being very active, so signs are none too great.
Has anyone had experience of mixing Wyeast and Safale 05 and know how such a blend may work out? It could be that the Wyeast has some minimal life left (it has formed that foam at least) - or it might be dead. Not sure what effect a packet of dead yeast would have -if any- on the final beer. It is a very small percentage of volume after all!
Appreciate any feedback from people that may have had similar experiences?