under pitching yeast

[robsan77]

How much of a problem is it if you under pitch the yeast??? I brewed yesterday evening but didnt realise I had ran out of nottingham packets. I had a bit of london ale III in the fridge and only gave it a few hours to wake up before pitching and it wouldnt be anywhere near enough the recommended dosage. It hasnt got going yet (19hours).

What can I expect? Will it work?? Will there be any off flavours as a result??

 

[ano]

The main reason you want to pitch plenty of yeast is that this will reduce the likelihood of any infection taking hold. The next reasons for pitching plenty (at commercial/comical rates) include if you're fermenting something strong, fermenting cold, or are in a hurry. With any luck there'll be something doing in the morning.

 

[robsan77]

going nicely now at a stable 20c. Its a real malty brew so i hope any off flavours dont show up too much.

 

Don't worry Rob.
Yeast needs plenty of oxygen at the beginning to multiply.
As it is now working, CO2 is being generated, your brew is immunised from over exposure to Oxygen.
Off flavours result from the Fly and dust, just keep it covered.