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-   -   Time to panic? (http://www.homebrewtalk.com/f37/time-panic-333988/)

Flike01 06-08-2012 04:04 AM

Time to panic?
 
I got a Belgian Wit kit about a week ago. It had a smack pack included in it, and I completely forgot to refrigerate it because I'm used to using vials now and making starters...it just completely slipped my mind.

So no refrigeration for a week -- I pitched it eight ours ago (after activating the nutrient pack three hours prior to pitching) and there is 0 evidence of any activity. I am assuming my yeast that was added are no longer living.

So this brings me to three choices:

1: I can wait it out a little longer and just see if most of the yeast died...if they reproduce enough in the next day or two they could revitalize (if not all dead).

2: I can go to the homebrew store tomorrow to see if they might have some wit yeast and repitch.

3: I have harvested yeast from my kölsch batch from three weeks ago in the fridge. I could pitch this, but I don't know how a belgian wit would taste at the end of the day when kölsch yeast is what did the fermentation.

Any thoughts/advice?

chumpsteak 06-08-2012 04:31 AM

I sometimes leave yeast sitting at room temperature for a month or two during primary fermentation. I'm not sure why you would have any problems with your yeast. 8 hours is not nearly enough time to worry about whether or not fermentation has started. Give it a couple days and then panic.

Flike01 06-08-2012 04:55 AM

I guess I have just been really spoiled in the past :) Usually my yeast starts becoming very active in the first four hours or so. To see absolutely no activity in my airlock has had me fearing for the worst.

I will probably do as you say and let it sit for a couple of days. I would rather end up with a belgian wit like I originally intended rather than a crisp/dry version of one.

Heatwaves 06-08-2012 05:41 AM

Even if just 10% survived, they'll start multiplying like crazy. I'm may take up to three days, but they'll catch on. I think you'd only have to be worried if your room temp was over 85 degrees for the week. If it's 70-ish, you'll be fine.

What you did is just the opposite of a yeast starter. :-)

Flike01 06-08-2012 02:13 PM

Thanks for talkin' me down guys! This morning it is bubblin' away :)

progmac 06-08-2012 02:23 PM

it's never time to panic

planetscott 06-09-2012 03:25 AM

Wow.....I thought this thread was about a zombie invasion......

Stauffbier 06-09-2012 03:53 AM

Quote:

Originally Posted by planetscott (Post 4156607)
Wow.....I thought this thread was about a zombie invasion......

As long as nobody is biting your face, you're ok! ;)

Flike01 06-09-2012 05:46 AM

I forgot to mention I added 2lbs of bath salts to my wort.

...time to panic now?

kennywd 06-09-2012 05:55 AM

Quote:

Originally Posted by planetscott
Wow.....I thought this thread was about a zombie invasion......

Quote:

Originally Posted by Stauffbier

As long as nobody is biting your face, you're ok! ;)

Quote:

Originally Posted by Flike01
I forgot to mention I added 2lbs of bath salts to my wort.

...time to panic now?


I see a pattern...... http://globalgrind.com/news/bath-sal...e-police-video

Be prepared, never know when bath salt hyped zombies will attack...


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