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-   -   Too Warm? (http://www.homebrewtalk.com/f163/too-warm-358472/)

abbysdad2006 10-03-2012 12:09 PM

Too Warm?
 
I brewed a batch last night and failed to cool the wort quick enough. I got it down to around 80-85 degrees and pitched yeast. That was at about 11 pm last night. This morning I checked it out and no bubbles in air lock. Granted that was at 6:30 this morning when I checked. My question is, do you think I killed the little yeasty guys, or do I just wait and see? And, should I pitch more yeast? It was the safeale us-05 yeast that was in the kit. Thanks guys.

Pratzie 10-03-2012 12:18 PM

I think they may have been a bit shocked at worst but don't think it hurt them.

http://www.brewshop.co.nz/pdf/safale_US-05_yeast.pdf

That is from fermentis. It recommends rehydrating using 80F and then pitching to no cooler then 68. I think ur good, i'd just RDWHAHB.

duboman 10-03-2012 12:26 PM

You probably shocked the yeast a bit especially if the yeast was colder than the wort but it was not hot enough to kill them off. Fermentation can take up to 72 hours to begin but that being said, yeast thrive in warm temps so they will probably take off sooner once acclimated.

For the strain you are using you want to ferment at 65-68 so you need to get your temperature down. If you have a swamp cooler set up use it, if not, search it and set one up or you will develop off flavors at those temps for sure.

abbysdad2006 10-03-2012 12:28 PM

Thanks for the reply. By the way what does "RDWHAHB" mean? :confused:

abbysdad2006 10-03-2012 12:30 PM

Quote:

Originally Posted by duboman (Post 4465472)
You probably shocked the yeast a bit especially if the yeast was colder than the wort but it was not hot enough to kill them off. Fermentation can take up to 72 hours to begin but that being said, yeast thrive in warm temps so they will probably take off sooner once acclimated.

For the strain you are using you want to ferment at 65-68 so you need to get your temperature down. If you have a swamp cooler set up use it, if not, search it and set one up or you will develop off flavors at those temps for sure.

Thanks. I'm sure by now it has cooled of to room temp where I have it, I hope?!
I'll have to check out the swamp cooler thing u talk about. :mug:

dstranger99 10-03-2012 12:31 PM

relax, don't worry, have a homebrew.... / RDWHAHB

But, seriously, If I were you put that sucker in a water bath with some bottles, and let it cool for the entire ferment time.........Good luck.

abbysdad2006 10-03-2012 12:33 PM

I've never done the water bath thing. What would that do? I don't have anything big enough to put the bucket in.

res291que 10-03-2012 12:37 PM

Quote:

Originally Posted by abbysdad2006
I've never done the water bath thing. What would that do? I don't have anything big enough to put the bucket in.

It helps to cool the fermenter, it is referred to as a swamp cooler by some. Also some people just cover the fermenter with a wet towel allowing evaporation to help cool the fermenting vessel.

abbysdad2006 10-03-2012 12:41 PM

Quote:

Originally Posted by res291que (Post 4465499)
It helps to cool the fermenter, it is referred to as a swamp cooler by some. Also some people just cover the fermenter with a wet towel allowing evaporation to help cool the fermenting vessel.

Oh, ok. Is that just because I pitched the yeast to warm?

dstranger99 10-03-2012 12:45 PM

Quote:

Originally Posted by abbysdad2006 (Post 4465492)
I've never done the water bath thing. What would that do? I don't have anything big enough to put the bucket in.

Any old cooler would work, even a cheap styrofoam one from a dollar store, just drop the bucket in, add some water, iced water bottles, and drape a wet towel over it.


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