Two batches of yeast. Too much extract

[Kernel Mustard]

Hello, first post, first brew!

I currently have Coopers Bitter kit mixed with some pale ale malt extract(accidently but 1.5kg instead of 1kg!) in place of sugar fermenting nicley. (This is because I could not find a single HBS in or around central and north london......Unbelievable!)

My first batch of yeast failed to do anything, so 24 hrs later I re-oxygenated the wort and added a second batch (this time rehydrating a name brand yeast). This time fermentation started. My question is related to secondary fermentation. I have read that people do this to clear the beer and to remove it from the dead yeast. Are there any side effects to the doubling of yeast that I did? Should I second ferment to settle the beer away from yeast? I say this as I wasn't initially intending to do this. Instead just leaving the brew for 2 weeks in the primary and then siphoning to the king keg.

Both my fermenting buckets have taps at the bottom of them.

Thanks

[macleanb]

I dont think you need to change your plan re adding a second packet of yeast. I mean the little blighters multiply like mad for the initial phase, and when you see how much yeast is left behind after fermentation its a large number of times greater than you put in.

[Kernel Mustard]

Ah ok then, cheers

[stevezx7r]

I would recommend leaving it in the primary for at least 10 days (two weeks is fine, three is pushing it) then carefully drain it into your keg (don't splash the beer at all) and either prime with sugar/spray malt or inject c02 to gas it up. Leave it for two weeks minimum in the warm (~20C) then one week in the cold if possible.

Enjoy!

[Kernel Mustard]

will do just that, great forum!