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Old 07-17-2013, 02:16 AM   #1
bierislekker
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Default Did I kill my yeast by rehydrating it with hot water?

Hi all!

I brewed a batch of double chocolate stout. It came with a pack of dry yeast, which I wanted to rehydrate. I poured a cup of cold water from the tap in the bowl with yeast, and then realized the instructions said "around 90F".

This is where I must have been asleep, as I poured in another cup of water straight from the water heater. It must have been near BOILING. I realized my mistake 30 secs later and added more cold water to bring it back down.

10 mins later I threw it all in the bucket.

It has been 72 hours and there is still zero bubbling in the airlock. Here is a picture of the beer: http://i.imgur.com/foduyB7.jpg I did not take gravity readings.

Did I burn and kill my yeast and should I repitch?





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Old 07-17-2013, 02:20 AM   #2
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Sounds like you'll have to repitch. I'd say the yeast are dead.



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Old 07-17-2013, 02:39 AM   #3
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That looks like Kraisen scum on the side of the bucket and the foam looks like post fermentation spooge. Take a gravity reading and report back. I'm guessing you're about 80% through primary.

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Old 07-17-2013, 03:32 AM   #4
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Quote:
Originally Posted by Ravenshead View Post
That looks like Kraisen scum on the side of the bucket and the foam looks like post fermentation spooge. Take a gravity reading and report back. I'm guessing you're about 80% through primary.

OK, thanks for forcing me to take my very first gravity reading.

The recipe says OG 1.056 and FG 1.012. It is currently at about 1.016.

Also, I saw a ton of little bubbles when I opened up the bucket. It looked like 5 little fish farts per second.

Is this good news?
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Old 07-17-2013, 03:42 AM   #5
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It's almost done fermenting. Leave it alone for at least another week.

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Old 07-17-2013, 03:54 AM   #6
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If you see a krausen ring around your fermentor you did not kill all of your yeast. Period. It is a clear sign that there has been an active fermentation. Bucket lids can leak and fermentation can occur without any bubbling in the airlock. A double chocolate stout? I would leave it in the fermentor for at least two more weeks. Just put the lid on and ignore it.

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Old 07-17-2013, 06:07 AM   #7
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You might have not had a good seal on your bucket lid allowing gasses to eascape which would make the airlock not bubble. RDWHAHB.

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Old 07-18-2013, 07:58 PM   #8
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Thanks guys, I feel a lot better now. Will keep you posted on the final result!

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Old 07-18-2013, 08:07 PM   #9
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Quote:
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It's almost done fermenting. Leave it alone for at least another week.
This ^^^
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Old 07-18-2013, 08:33 PM   #10
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Besides the seal on your bucket, you may have just a little too little fluid in your airlock if its a 3 piece. I've done that once and didn't see it rise and fall.



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