hawker831 Posted July 13, 2019 Share Posted July 13, 2019 Hi everyone, So I just made a batch of the Tsar's Tar and I realised I forgot to put in two packets of the Saflager W-34/70 yeast as well as the brew can yeast. At the moment it has one packet of the W-34 and one packet of the brew can yeast. It looks like I have a few options, just not sure which one to go with: Add another type of yeast (I have US-05 and safbrew WB-06) Run to the local homebrew shop and buy another packet of W-34 to put in tomorrow Let it go with just the yeast thats in now (I'm assuming this will mean fermentation will take a bit longer and I should probably hold dropping the temp to 13 degrees by a few days??) Thanks in advance for any help Link to comment Share on other sites More sharing options...
Marty_G Posted July 14, 2019 Share Posted July 14, 2019 I think it will be fine just use option 3 if it doesn't start ... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 14, 2019 Share Posted July 14, 2019 Personally I'd be getting another 34/70 packet and pitching it. Link to comment Share on other sites More sharing options...
hawker831 Posted July 14, 2019 Author Share Posted July 14, 2019 Turns out the local home brew store is closed until Tuesday. will this be too late to add extra 34/70. Would this be too late to add more yeast? Might have to go with 'option 3' after all. Link to comment Share on other sites More sharing options...
Beer Baron Posted July 14, 2019 Share Posted July 14, 2019 I would have suggested to get another but you can’t. 1 packet of 34/70 isn’t enough so I would ferment at the top end of the recommended temperature scale. 1 Link to comment Share on other sites More sharing options...
hawker831 Posted July 14, 2019 Author Share Posted July 14, 2019 16 minutes ago, Beer Baron said: I would have suggested to get another but you can’t. 1 packet of 34/70 isn’t enough so I would ferment at the top end of the recommended temperature scale. The recipe says ferment at 18 degrees and then after 24 hours slowly decrease to 13 degrees. I guess I should stay at 18 for a few extra days then drop to 13? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 14, 2019 Share Posted July 14, 2019 I'd not leave it at 18 for days because by then there's no point dropping it at all, but rather than 13 maybe drop it to 15. 1 Link to comment Share on other sites More sharing options...
hawker831 Posted July 14, 2019 Author Share Posted July 14, 2019 Thanks for that. It looks like the yeast that's in there is doing its job, SG has gone down from 1.080 to 1.076 in less than 24 hours. I'll drop the temp to about 14-15 and see what happens. What are the side-effects of not putting that extra packet of yeast in? does the flavour change or does the fermentation just take longer? Link to comment Share on other sites More sharing options...
Beer Baron Posted July 14, 2019 Share Posted July 14, 2019 36 minutes ago, hawker831 said: Thanks for that. It looks like the yeast that's in there is doing its job, SG has gone down from 1.080 to 1.076 in less than 24 hours. I'll drop the temp to about 14-15 and see what happens. What are the side-effects of not putting that extra packet of yeast in? does the flavour change or does the fermentation just take longer? It might not get down to the predicted FG or the beer might have some off flavours due to the lack of yeast and causing it to work harder Link to comment Share on other sites More sharing options...
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