Thanks mate, i put the old yeast in at 20 mins. Tried some Trappist beer this aro, leffe or something, really creeps up on youI've done it a few times with old packs of Coopers yeasts, don't know if it made much difference.
I always use yeast nutrient where there are non-malt components in the recipe such as rice, maize, sugar or maltose syrup as they are "empty calories" as far as the yeast is concerned.
For all malt brews I generally use YN (the brown stuff from Sponsor) but sometimes forget
No need to reply. I have just tasted it and its rank!I have just used some Wyeast nutrient in a starter and I have noticed a strange stale smell. Anyone smelt a difference in their starter when using Wyeast nutirent?
Some/many yeast nutrients include DAP (Diammonium phosphate) which can smell pretty horrid (ammonia) when added to small volumes (especially if its heated) - but you'd have noticed that when it was first added, not after it had fermented out.No need to reply. I have just tasted it and its rank!
Tossed it out and now making another. Must be some sort of infection. I did notice some black spots on the bottom, not sure if its from the dregs of my last runnings or something growing