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Old 06-25-2013, 06:08 PM   #1
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Default Adding yeast

I'm new to home brewing and I'm hoping to brew my first batch of strawberry brandy and I fear that I may have added the yeast at the wrong temp the recipe I had said to boil the batch to disolr the sugar and then add the fruit and yeast ... I then learned that yeast is killed at high temps. It's been 5 days added I'm sure there's no action... Is it too late to add more yeast hydrated at a lower temp to the mix??? Or am I just going to have to start over

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Old 06-25-2013, 06:25 PM   #2
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First, this is in the wrong forum section. You should post in the Ferm and Yeast forum or beginners forum.

Second, after boiling, you need to cool the wort down to between 60-70 degrees before adding yeast. If it was above ~150 degrees, you probably killed off the yeast. You could add additional yeast asap.


Bacteria are the only culture some people have.

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