American Rye Ale yeast

Yeast & Fermentation
1

I have a NB kit for an American Rye Ale on deck and had an interesting surprise this morning when I went to retrieve my Wyeast American Rye Ale smack pack from the fridge.
The pack looked slightly swollen. I immediately assumed that the yeast had been mistakenly activated, but on further investigation I realized that the nutrient was in a slightly frozen slurry state.
I am guessing that this yeast pack is done, and I would like to brew in the morning.
I happen to have a pack of Danstar Nottingham yeast that is very viable.
Looking for opinions on whether I should just make the major hike to get the proper yeast or would this work in a pinch. I realize predicting the flavor profile would change. I am not very good with yeast “profiling” and usually stick to what is given me.
Thanks
Jim

2

What number is the Wyeast? They don’t specifically make an “American Rye Ale” yeast.

3

Sorry… My mistake.
It is a 1056 American Ale. I activated it and left it out and it has swollen so I am going to try and get a starter going.
Still curious if I had to make the exchange.

Thanks
Jim

4

[quote=“twangthang”]Sorry… My mistake.
It is a 1056 American Ale. I activated it and left it out and it has swollen so I am going to try and get a starter going.
Still curious if I had to make the exchange.

Thanks
Jim[/quote]

I’d make a starter with it and postpone brewing until the starter is ready. It may take a bit longer than usual. Remember, if the yeast isn’t ready, you’re no more ready to brew than if you didn’t have malt or hops!

5

Thanks Denny…
Starter is started… Will wait and see what comes of it.