Forgot to Do Two Thing Before Pitching Yeast?

I think if it's a lower gravity beer you will be fine. As for taking an OG, I'm guessing it's been over a day now, but next time you can still take a reading even after adding the yeast if done in a few hours or so.

 

Did you use liquid or dry yeast? Also was it all grain or extract? Neither of those two things you did will ruin your beer. If you pitched the appropriate amount of yeast cells, you should still get a good fermentation even without aerating, it just might take a little longer to get going. Usually just the splashing from racking your wort into the fermenter provides enough O2 but like I said, don't worry too much about it, it's going to ferment either way. As for not taking an O.G., you won't know what your ABV is but that's not the worst thing ever, you can get a rough estimate based on the amount of grains you used. The more important measurement is the F.G., as long as it's gotten down to your expected attenuation and is stable then you're good to go for packaging.

 

Well once your yeast starts eating the sugars you're not going to get an accurate O.G. anymore since they've started taking down by starting the fermentation process. How long has it been since you pitched your yeast? I wouldn't worry too much about it at this point man, it's not worth the potential infection you could introduce just to get the ABV reading. Just try to remember for your next batch....

 

Dry yeast like Danstar Nottingham does not require oxygenation prior to pitching that yeast.

Cheers!

 

I have aerated my wort a second time between 12 and 24 hrs on a few occasions when doing big beers. No real issue if in that window. If you missed it that should be ok too given that even the transfer to the fermentor would aerate it and Nottingham is a beast. Good luck.

 

Larry, you didn´t tell us how many gallons of wort did you brew and how many packs of dry yeast did you use. Forget the problem of your lack of aeration, dry yeasts do not need it.

 

Why dosen't dry yeast require oxygenation?

 

The reason for oxygenating wort is to provide O2 to the yeast cells so that they can make sterols (cell wall building blocks). This is necessary so that the cells can divide and produce (in your wort) a sufficient cell count for a good fermentation.

According to the dry yeast manufacturers (or one of them at least), the dry yeast cells already have enough sterols, so additional O2 is not needed.