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It shouldn't be ruined, the yeast should still activate and work its way through your wort without the need to stir. As a previous answer mentioned, stirring your wort at this point in the process isn't a good idea unless you've made sure your stirring instrument is very well sanitized, and even then you still would be introducing oxygen to your batch which ...


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As already stated above, your batch should be OK. For the record, the instructions on my dry yeast packets (Safale/Saflager) read: PITCHING: sprinkle into wort. I have done this for over 180 brews with a 100% success rate. One key word - "sprinkle", so to avoid the risk of clumping, don't chuck or dump the yeast, sprinkle it. No need to rehydrate, even ...


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Earthy flavours can be caused by mold spores in the area you store your beer. They tend to occur in damp areas where the mold grow within the walls of the area and then passes a chemical through any porous surface into the beer (even some glass) Next batch you make sanitise the equipment and then sanitise the walls, floors and stands etc where you will be ...



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