Forgot to Do Two Thing Before Pitching Yeast?

Discussion in 'Homebrewing' started by Larry82052, Feb 23, 2017.

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  1. Larry82052

    Larry82052 Initiate (0) Feb 17, 2017 Texas

    I can't believe I forgot to do two things before pitching my Yeast in my last batch. First I forgot to do my Original Gravity and didn't Stir in some Oxygen into my wort before Pitching it! I wonder how much my Yeast will be effected by not doing this (On Stiring In Some Oxygen)?? Larry
     
  2. kkleu357

    kkleu357 Savant (1,170) Apr 2, 2014 Wisconsin
    Trader

    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.
     
  3. A2HB

    A2HB Initiate (0) Oct 30, 2013 Michigan

    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.
     
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  4. Larry82052

    Larry82052 Initiate (0) Feb 17, 2017 Texas

    It is an Espresso Stout with 8 lbs of Grain & 6 pounds of Malt Extract..Larry
    Oh I used Dried Yeast~Nottingham's
     
    #4 Larry82052, Feb 23, 2017
    Last edited: Feb 23, 2017
  5. A2HB

    A2HB Initiate (0) Oct 30, 2013 Michigan

    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....
     
  6. Larry82052

    Larry82052 Initiate (0) Feb 17, 2017 Texas

    Yea I got to thinking about a potential infection so I will just let it ride this time,I pitched yeast yesterday!!
     
  7. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

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

    Cheers!
     
    Larry82052 likes this.
  8. Larry82052

    Larry82052 Initiate (0) Feb 17, 2017 Texas

    Thanks Jack!!
     
  9. Jesse14

    Jesse14 Initiate (0) Jul 21, 2011 Massachusetts

    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.
     
    Larry82052 likes this.
  10. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    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.
     
    Larry82052 likes this.
  11. Larry82052

    Larry82052 Initiate (0) Feb 17, 2017 Texas

    Sorry fellows,I brewed a 5 gallon batch,only 1 Nottingham pkt .Thanks to everyone on this!! Larry
     
  12. FJC

    FJC Initiate (0) Jan 19, 2017 Delaware

    Why dosen't dry yeast require oxygenation?
     
  13. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    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.
     
    PapaGoose03 likes this.
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