[THC] Too much yeast?

Yakimicki, Joseph R jyakimic at purdue.edu
Mon Jul 21 09:59:53 EDT 2008


Nope. The more the merrier.  Many brewers make a 'starter', which is
basically a jug w/ wort that yeast is added to prior to it all being
added to your fermenter.  The point in doing this is to let the yeast
start reproducing so that there is more (and more active) yeast
available at the time it is pitched.

If you happened to add the 2nd batch of yeast after the initial
fermentation had completed, the alcohol content of the beer is likely to
a level that would keep the new yeast from doing anything at all (good
or bad) AND your fermentable sugars have likely been depleted to a level
that the yeast wouldn't have a heck of a lot to eat anyway.

Why did you think that the fermentation didn't happen?  No airlock
movement?

-Joe

-----Original Message-----
From: thc-bounces at lafinlarry.net [mailto:thc-bounces at lafinlarry.net] On
Behalf Of jeff at topdogproductions.biz
Sent: Monday, July 21, 2008 8:23 AM
To: thc at lafinlarry.net
Subject: [THC] Too much yeast?

Have a question...my fermentation took place nearly 5-6 days after I  
had sealed it in the fermenter and I didn't think it would start  
because maybe I had added the yeast when it was too hot. So, I ordered  
more yeast. When we got the new yeast 6 days later I didn't even think  
to look to see if had begun fermenting because I just 'knew' it hadn't  
so I asked my wife to go ahead and take care of sprinkling the new  
yeast over the top and reseal the bucket. She comes back and tells me  
she did that and that it looked like it had a 'head' on it. I froze a  
bit wondering if we had just added too much yeast - two packets now.  
So, I'm asking if my batch is bad now because of that? IDK.

Jeff


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