Furore
Active Member
- Joined
- Dec 10, 2015
- Messages
- 36
- Reaction score
- 9
Hey Guys,
Haven't brewed in a while until recently, and went ahead and did a Hefeweizen BIAB to start off summer. My Wyeast WY3068 was a year or so past expiration and the bag swelled ok, but I went ahead and pitched it anyway out of curiosity (and fear something wild would ferment it) on Sunday AM and ordered a replacement in case it didn't take off. Nearest LHBS is 2h roundtrip. No activity until suddenly this evening (48h mark) where it has started to bubble (now every ~4s) and a foamy krausen is starting to build. I have always used dry yeast and was admittedly lazy not doing a starter for this.
My question is do I pitch the additional yeast Thursday when it arrives, or should I save it for another batch? Has the damage with strained yeast and throwing weird esters already been done or would the extra cells help stabilize and fully attenuate the beer? Live and learn and HAHB I suppose.
Thanks gents,
Adam
Haven't brewed in a while until recently, and went ahead and did a Hefeweizen BIAB to start off summer. My Wyeast WY3068 was a year or so past expiration and the bag swelled ok, but I went ahead and pitched it anyway out of curiosity (and fear something wild would ferment it) on Sunday AM and ordered a replacement in case it didn't take off. Nearest LHBS is 2h roundtrip. No activity until suddenly this evening (48h mark) where it has started to bubble (now every ~4s) and a foamy krausen is starting to build. I have always used dry yeast and was admittedly lazy not doing a starter for this.
My question is do I pitch the additional yeast Thursday when it arrives, or should I save it for another batch? Has the damage with strained yeast and throwing weird esters already been done or would the extra cells help stabilize and fully attenuate the beer? Live and learn and HAHB I suppose.
Thanks gents,
Adam