Protos
Die Schwarzbier Polizei
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Even when I was a n00b I never asked this proverbial question Well, on the 258th batch it's time to ask it finally. Cause it's my first time when fermentation doesn't start at all.
An Old Slug Porter clone, inoculated with dry-sprinkled MJ M42 Strong Ale. No bubbles, no gravity fall in 72 hours. No visible infection either. Added the same amount of the same dry yeast, this time rehydrated in wort. The next day, still nothing happens. Well, the yeast is dead.
What do you think, is it a wise decision to open a fresh sachet and re-inoculate the wort the 3rd time?
I'm a bit concerned that a wort standing still for 4 days and getting three times the normal dosage of dry yeast might produce a beer with some nasty off flavours. In your experience, is it OK to repitch yeast as many times as it takes for the fermentation to start? Or is the batch a dumper already?
Even when I was a n00b I never asked this proverbial question Well, on the 258th batch it's time to ask it finally. Cause it's my first time when fermentation doesn't start at all.
An Old Slug Porter clone, inoculated with dry-sprinkled MJ M42 Strong Ale. No bubbles, no gravity fall in 72 hours. No visible infection either. Added the same amount of the same dry yeast, this time rehydrated in wort. The next day, still nothing happens. Well, the yeast is dead.
What do you think, is it a wise decision to open a fresh sachet and re-inoculate the wort the 3rd time?
I'm a bit concerned that a wort standing still for 4 days and getting three times the normal dosage of dry yeast might produce a beer with some nasty off flavours. In your experience, is it OK to repitch yeast as many times as it takes for the fermentation to start? Or is the batch a dumper already?
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