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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > fermentation question
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Old 01-09-2013, 03:43 PM   #1
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Default fermentation question

Let me give a quick rundown of my problem. Sunday night I pitched yeast from a yeast starter (Irish 1084). For the next 24 hours she fermented away nicely. When I woke up Tuesday morning all activity had died. Normally would not bother me however I realized a mistake had been made. I had my fermentation chamber set at 55 degrees which would be great if i was using lager style yeast however the Irish 1084 temp range is 62 - 72 degrees. I quickly removed the carboy and placed in the bathroom which stays at 70 degrees.
Question is did I kill my yeast or will it come back to life?
My current refractometer reading is 1.018

Batch Size: 5.00 gal Style: Sweet Stout
Boil Size: 8.24 gal Style Guide
Color: 36.0 SRM Equipment: My Equipment
Bitterness: 27.0 IBUs Boil Time: 60 min
Est OG: 1.057 (14.2° P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.012 SG (3.2° P) Fermentation: Ale, Single Stage
ABV: 6.0%

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Old 01-09-2013, 03:45 PM   #2
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Shake it up, warm it up. Should wake them back up. I doubt you killed them at 55 degrees.

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Old 01-09-2013, 03:45 PM   #3
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You could try warming it up or maybe pitching more yeast?

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Old 01-09-2013, 03:49 PM   #4
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I shook it up when I carried the carboy upstairs. How violently should I shake it?

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Old 01-09-2013, 03:58 PM   #5
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Quote:
Originally Posted by Assoc View Post
I shook it up when I carried the carboy upstairs. How violently should I shake it?
Not violently at all. If you shook it a bit, don't worry. Just swirl it up so the crap from the bottom gets resuspended a little bit. I actually just spin my carboy while it's sitting on carpet and find that to be enough.
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Old 01-09-2013, 04:03 PM   #6
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Cold won't kill yeast, it will just make them go dormant. That's why yeast is stored in the fridge. I would just keep the carboy in the 70 degree room for the rest of fermentation and it should be fine. You can swirl yeast up every now and then if you want.

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Old 01-09-2013, 04:20 PM   #7
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Great, thanks for the suggestions.

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Old 01-13-2013, 02:24 AM   #8
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Quick update. I moved carboy to a room that stays around 70 degrees. Within 48 hours yeast woke up and went back to work. In brewing, patients is truly a virtue.
Cheers

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Old 01-13-2013, 02:57 AM   #9
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You should get it back down to 62, though- don't leave it at 70F.

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Old 01-13-2013, 04:13 PM   #10
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Quote:
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Quick update. I moved carboy to a room that stays around 70 degrees. Within 48 hours yeast woke up and went back to work. In brewing, patients is truly a virtue.
Cheers
Nice! I keep my ales between 66-68.
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