So, I was making my 2nd ever batch of homebrew thinking I was doing even better than my awesome 1st batch… then it came time to cast the yeast… while shaking it up it seemed to be leaking slightly and the solid was all at one end of the tube, while the liquid by itself… harding shaking did get it to dissolve a little, but opening caused a “spitting” pop of yeast ooozing out … so I quickly opened all the way and threw into the carboy… but all it seemed to do was … sink. :( after a while of the wort sitting appearing to do nothing, I made an executive decision to cast the dry yeast pack I had handy… and I did. and it seems it worked well. The bubbler is going strong, and the foam grew and looks great! The wort is moving and a groovin’ in activity… However, 3rd day into it… the wort appears completely foggy!
Is that normal? Is it going to clear up a bit after a couple more days? Did I over yeast? Did I kill my beer?
RDWHAHB It’ll be fine.
The yeast will normally just sink like that and it usually takes a few hours before there are visible signs of fermentation. They don’t start fizzing and foaming as soon as they touch wort.
Also, no, you didn’t overpitch. In fact, most home brewers will take a vial (or smack pack)
and make a starter to grow more yeast cells and then pitch that.
Some yeasts will clump quite solidly. this is called highly floculent yeast. the way to do it int he future is to gently open the vial first while the yeast is cold and un shaken. reseal and then shake well. open slowly to release the pressure and then pitch. it may be lumpy but it will do what it needs to do once in your beer. at this point you over pitched by quite a bit but it will likely be good beer still. maybe even great.
wort is cloudy while the yeast work, the yeast will work for a few days it will drop bright when it is done. patience. leave it alone and come back in a week.
Added bonus at the NHC they were displaying the new packaging they are switching to. Should eliminate the exploding tubes I believe… With the added benefit of being even more sterile.
Research making a starter. A pitch of liquid yeast is really only adequate for about a 1.040 ale, and that is assuming it is extremely fresh. If starters are too complicated at this point stick with dry yeast.
As far as liquid vials go, always dunk the vial in sanitizer and open it slowly to vent pressure like you would do a shaken soda 2 liter cap.