I also I notice some use brewers and bakers yeast 1/2 //1/2
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MacStill wrote:
Mixing yeasts I dont understand, as it'll just be a survival of the fittest until one strain kills the other off, IMHO you'd be better off sticking to 1 type for each wash ;-)
I'm not so sure that the mixing yeast was done to have two different yeasts slug it out but, as I recall from one recipe, you boil the bakers yeast so as to kill it.
Yeast is very canabalistic (If that's a word). It loves to eat its own dead, and strangely enough dead yeast is a very good source of nutrient for living yeast.
I believe the mixing of the two yeasts was to add nutrient to the strongest yeast. In my opinion with a TPW there is no need.
Audidownunder Your question is can you add more yeast later if you don't have enough? The answer is a few more questions? How much short of the recipe are you? Quarter short. No problem Yeast will grow. It will take a little longer to ferment Half Short. No problem Same again Yeast will grow. Only It will take a lot longer. Less than half missing , I think wait till you can get some more
The only time I have pitched more yeast into a TPW was when my brew room got to 49 c and cooked the batch at day two.
Yes it worked