The same thing happened to me tonight on my first Wyeast. Only one was popped (more water-y one was not popped) when I pitched. I then cut the other one and dumped it in. Am I screwed? Will my beer not ferment now?
any thoughts or assistance greatly appreciated...
The same thing happened to me tonight on my first Wyeast. Only one was popped (more water-y one was not popped) when I pitched. I then cut the other one and dumped it in. Am I screwed? Will my beer not ferment now?
any thoughts or assistance greatly appreciated...
Just FYI.. If all you pitched was a single smack-pack worth of yeast, you underpitched by quite a bit. It will still be beer and taste OK, but the difference between an OK beer and a great beer is a proper yeast pitching rate. Use a calculator like the one at http://www.mrmalty.com/calc/calc.html or http://www.yeastcalc.com/indexupdate.html
Thanks for the links. So it sounds like a quick start to fermentation is better? why is that, I would think that as long as you hit FG, even if it take a little longer, there wouldn't be an issue with quality.
Ahh...That makes sense, thanks.Because even if you're super careful about sanitizing, a couple of undesirable bugs are going to find their way into your wort. The process of aeration alone will allow airborne bacteria to infect your beer. The sooner the yeast start doing their business, the less time the other bugs have a chance to grab hold and contribute off-flavors. I.e. there will be a big difference in quality between pitching yeast right after cooling the wort and waiting a week.
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