I brewed a 5 gallon batch last night, and it was the second time I’ve used liquid yeast. The first time, I had no issues at all.
This time, I smacked it, felt it pop, and thought I was good. The pack was expanding at about the same rate as last time. Overall, it was about 4.5 hours from the time I smacked the yeast to the time I was ready to pitch.
When I opened the yeast to pitch, I discovered that only one of the two inner packs had actually popped. I used sanitized scissors to open the other pack, pinched the top of the pack and shook to mix it up prior to pitching, but I wanted to know if I have any chance of ending up with beer, or do I just have 5 gallons of wort that won’t ferment?
Do I need to adjust and let it ferment longer (or stay in primary longer)? Am I only going to get half the yeast to work with no solution? Or, should I just pour it out today, have an easier time cleaning out my carboy, be able to brew again sooner, and consider it a lesson learned?
FWIW, the yeast in question was Wyeast 1318 London Ale III.
