GrumpyPaul
Well-Known Member
Hi all
A question for the yeast gods...
Recently I did a brew that the original yeast (Wyeast 1318)pitched failed to start. After a couple of days of no action I pitched a sachet of S04. Everything worked out in the end and it is looking and tasting good (almost ready to bottle)
My questions are...
Is the original yeast "dead in the water" (or wort) so to speak and does nothing to the brew if it failed to start.
Or does the second pitching of the different yeast somehow kick start it.
Do I only get the effect of the second pitching (S04) or will the original (1318) have some impact on the flavour.
Do I end up with both having some impact on the flavour - just the extent of the original (1318) could be a little or a lot depending on how much of it kicked in (if any).
Have I essentially pitched some weird hybrid of the 2 yeasts.
Just wondering....
GrumpyPaul
Eidtied the appalling typos and spelling in the oriinal
A question for the yeast gods...
Recently I did a brew that the original yeast (Wyeast 1318)pitched failed to start. After a couple of days of no action I pitched a sachet of S04. Everything worked out in the end and it is looking and tasting good (almost ready to bottle)
My questions are...
Is the original yeast "dead in the water" (or wort) so to speak and does nothing to the brew if it failed to start.
Or does the second pitching of the different yeast somehow kick start it.
Do I only get the effect of the second pitching (S04) or will the original (1318) have some impact on the flavour.
Do I end up with both having some impact on the flavour - just the extent of the original (1318) could be a little or a lot depending on how much of it kicked in (if any).
Have I essentially pitched some weird hybrid of the 2 yeasts.
Just wondering....
GrumpyPaul
Eidtied the appalling typos and spelling in the oriinal