scottbrews
Active Member
Hi all! Beginning brewer here.
I brewed this Imperial Red Ale last Wednesday:
http://www.midwestsupplies.com/fulton-s-libertine-imperial-red-ale.html
The OG was 1.070 and the recipe calls for 8% ABV.
Friday, I had seen no visible signs of fermentation (no bubbles in the airlock). The Wyeast that came with the kit sat in my fridge for 4 months before using it, AND I think I didn't give it enough time to come back to life... or something. So I assumed there was something wrong with the yeast.
So I went to the homebrew store, picked up some new yeast (a White Labs California Ale this time) and at the recommendation of the storekeeper, got a yeast starter kit, which he recommended for such a high gravity beer.
I wake up Saturday and, lo and behold, bubbles are happening in the airlock. So apparently the yeast just took a couple days to get movin' and shakin'.
My question: Should I still make a yeast starter for this batch? If I do, should I only pitch some of it? Is there danger in adding too much yeast to this recipe, especially because now they'd be two different types of yeast?
Thanks all for your input!
I brewed this Imperial Red Ale last Wednesday:
http://www.midwestsupplies.com/fulton-s-libertine-imperial-red-ale.html
The OG was 1.070 and the recipe calls for 8% ABV.
Friday, I had seen no visible signs of fermentation (no bubbles in the airlock). The Wyeast that came with the kit sat in my fridge for 4 months before using it, AND I think I didn't give it enough time to come back to life... or something. So I assumed there was something wrong with the yeast.
So I went to the homebrew store, picked up some new yeast (a White Labs California Ale this time) and at the recommendation of the storekeeper, got a yeast starter kit, which he recommended for such a high gravity beer.
I wake up Saturday and, lo and behold, bubbles are happening in the airlock. So apparently the yeast just took a couple days to get movin' and shakin'.
My question: Should I still make a yeast starter for this batch? If I do, should I only pitch some of it? Is there danger in adding too much yeast to this recipe, especially because now they'd be two different types of yeast?
Thanks all for your input!