Hey guys, my 5 gallon batch of beer didn’t appear to fermenting much, so after 48 hours I added Fermaid K. Problem is I added 1oz, and not 1tsp. Now realizing that was a big mistake. Any hope for this beer or did I completely destroy it?
It’s just yeast nutrient, right? I doubt you ruined it.
FWIW, depending on the health of the yeast you pitched 48 hours is not unusual for a lag time.
Thanks, yes, “A complex formula that provides DAP, free amino acids, yeast hulls, unsaturared fatty acids, sterols, and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals”
So if you don’t think 6x the normal amount of that will be a huge deal, that is great news 
I’m still in the new homebrewer ‘paranoid’ stage I suppose, I should have been more patient for one! Appreciate the input.
It’s possible there will be a flavor impact. My guess is that the yeast will metabolize most of that, though.
Certainly let it ferment out and see.