Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > I think my yeast is dead...
Reply
 
LinkBack Thread Tools
Old 06-15-2011, 09:21 PM   #1
braineater2448
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Oviedo, FL
Posts: 17
Default I think my yeast is dead...

So, I tried to brew my first batch last night. I know everyone says "Dont worry, Relax, have a homebrew". But I really think my yeast is dead.

So, I severely underestimated how long it would take to cool my wort before pitching. Not to mention I was trying to cool 5 gallons instead of a concentrated 1.5 gallons. It took about 3 hours (made an ice bath halfway through). And because I didnt think it would take that long to cool, I rehydrated my yeast way too early. And the rehydrated yeast sat for about 3-3.5 hours (but I did cover it). I also mixed some of the dried malt extract in warm water and dumped it into the yeast. At no point during the 3-3.5 hours did the yeast foam or anything. But I didnt have any more yeast, so I pitched it when my wort got down to 75 degrees. By the way, I used the wort at the top of the malt extract can. Am I in trouble? I know it sometimes takes 48-72 hours to start seeing activity, but Im just really doubtful that this will work. If the yeast is dead, should I go buy more and pour it in? Or pitch the wort and start over?

This is an Irish stout. This is what it looks like about 13 hours after pitching the yeast:


This is what is sitting at the bottom of my carboy:

__________________
braineater2448 is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 09:24 PM   #2
nostalgia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Port Murray, NJ
Posts: 2,400
Liked 58 Times on 42 Posts
Likes Given: 8

Default

That looks like very alive yeast and a happy fermentation. Hydrating early won't hurt anything at all. Adding the dried DME was unnecessary, but also likely won't hurt anything.

-Joe

__________________
Man Skirt Brewing Co. Website Beer related hints, tips, calculators, links and other good stuff.
MSB Facebook Page Find out what I'm brewing or building! Project Benderator is in full swing.
Fisher Woodcraft wood turning
nostalgia is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 09:38 PM   #3
lextasy23
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lextasy23's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Dirty Water
Posts: 297
Liked 17 Times on 14 Posts
Likes Given: 6

Default

I'm also somewhat of a beginner, so I'm certainly no expert. So take this with a grain of salt...

There are so many things wrong with what you've done/are doing...

I'll start with your airlock setup... Is it tightly connected to the carboy, or just kind of stuck in it? It looks like it's just a hose stuck loosely in the top.

DME in warm water, added to yeast... I believe the proper method is to boil the DME (1 cup to 32oz water) for a minimum of 15 minutes, then simmer, then cool in an ice bath to normal pitching temps. Then transfer to a flask and pitch. But this is really only for a yeast starter that's going to sit for a few days, not just a way to rehydrate yeast a few hours before brewing. I've never heard of rehydrating yeast (but again, I'm still a noob too). You wouldn't see any yeast bubbling after a few hours. At least I don't think you would.

If it is going to work, I also don't think you have waited long enough to expect results. What are you expecting to see? It looks to me (by the bubbles on top) that it is in fact working. But, since you don't have a spigot, you can't draw off a sample to test with a hydrometer. And since it looks like you don't have a good seal up top, I don't think you'll see airlock bubbles. I'd invest in a good airlock and bung for that carboy. On eBay it's like $5 for both, shipped.

I would:
Get an airlock.
Pitch yeast normally, without making a starter. At least until you get familiar with the process.
Have some more patience. Yeast takes days to see activity, not hours.
Get a fermenter with a spigot, so you can easily test with the hydrometer.

I mean all of this in a good way... Constructive criticism. Please don't take it the wrong way.

__________________
Murphy Brewing
Sláinte!

MYTAPDISPLAY.COM
See my Electronic Tap Display Project!
Next: "Pliny The Bro" DIPA
Fermenting: Smoked Pumpkin Porter, 7 kinds of cider.
Bottled/Kegged: 21% "First Born" IIPA, "Summa Cum Lager" American Pilsner, "Pucker Up, Buttercup" Extra-Hard Limeade, Maple-primed Oatmeal Breakfast Stout, "Old Dirty Bourbon" Bourbon Barrel Ale, "Dropped Tailgate" Cascade Summer SMaSH, "Powerstout" Imperial Coffee Stout, "Barron Manor" Dunkelweizen
lextasy23 is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 09:41 PM   #4
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TexLaw's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,698
Liked 25 Times on 24 Posts

Default

Quote:
Originally Posted by braineater2448 View Post
I know everyone says "Dont worry, Relax, have a homebrew".
Actually, it's "Relax. Don't worry. Have a homebrew." Now, give it a try.

If you don't have any homebrew around (first batch and all), any ol' brew will do.


TL
__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993
TexLaw is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 09:47 PM   #5
JLW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Richmond, VA
Posts: 3,404
Liked 43 Times on 43 Posts
Likes Given: 2

Default

Your airlock may never show activity. If there is a small leak around the lid or the airlock the CO2 may escape without you seeing activity in the airlock.

I think your yeast your yeast is fine. 13 hours in I wouldn't worry about taking a hydro reading. Keep looking for the krausen to form. If it doesn't after another day or so then you can take a hydro reading. As long as you have a wine/beer thief you can pull a sample from the top and take your hydro reading. Just make sure you sanitize the thief before putting it in the beer for a sample.

To cool your beer faster you need to change the water and ice out frequently in the ice bath. Or better yet invest in either making a immersion wort chiller or buying one.

__________________

"The trouble with quotes on the internet is that it is difficult to detrmine whether or not they are genuine" - Abraham Lincoln
Fine Creek Brewery

Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale

JLW is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 09:48 PM   #6
screamingcities
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Waterford, NJ
Posts: 61
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by lextasy23 View Post
I'll start with your airlock setup... Is it tightly connected to the carboy, or just kind of stuck in it? It looks like it's just a hose stuck loosely in the top.

I would:
Get an airlock.
He's using a blowoff tube instead of an airlock (the other end is in sanitized solution correct?)

That's how I do it. The tube is about the size of the carboy opening, so it fits nice and snug, and you don't have to worry about airlocks getting clogged if your krausen gets too high.
__________________
screamingcities is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 09:54 PM   #7
nostalgia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Port Murray, NJ
Posts: 2,400
Liked 58 Times on 42 Posts
Likes Given: 8

Default

As someone with a bit more experience, let me address your post. No disrespect meant, just trying to clear some things up.

Quote:
Originally Posted by lextasy23 View Post
There are so many things wrong with what you've done/are doing...
That's a little strong. The only thing I might classify as 'wrong' would be taking 3 hours to cool the wort. And even that's not really an issue.

Quote:
Originally Posted by lextasy23 View Post
I'll start with your airlock setup... Is it tightly connected to the carboy, or just kind of stuck in it? It looks like it's just a hose stuck loosely in the top.
It's a 1" hose jammed into the neck of the carboy. The other end is most likely in that pot next to it, submerged in water. It's called a "blow-off" tube and is a good way to prevent fermentation explosions and having to clean your ceiling.

Quote:
Originally Posted by lextasy23 View Post
DME in warm water, added to yeast... I believe the proper method is to boil the DME (1 cup to 32oz water) for a minimum of 15 minutes, then simmer, then cool in an ice bath to normal pitching temps. Then transfer to a flask and pitch. But this is really only for a yeast starter that's going to sit for a few days, not just a way to rehydrate yeast a few hours before brewing.
Yes, that is how you'd make a yeast starter for liquid yeast. For rehydrating you don't need to add any sugars (or DME), but I don't imagine it can hurt.

Quote:
Originally Posted by lextasy23 View Post
I've never heard of rehydrating yeast
It's pretty standard with dry yeast. Some folks rehydrate, some sprinkle it right onto the wort. I'm a sprinkler.

Quote:
Originally Posted by lextasy23 View Post
You wouldn't see any yeast bubbling after a few hours. At least I don't think you would.
You would not. Baker's yeast you would see foaming after 5-10 minutes, so maybe that's why he was expecting it.

Quote:
Originally Posted by lextasy23 View Post
If it is going to work, I also don't think you have waited long enough to expect results. What are you expecting to see? It looks to me (by the bubbles on top) that it is in fact working.
This I agree with entirely

Quote:
Originally Posted by lextasy23 View Post
But, since you don't have a spigot, you can't draw off a sample to test with a hydrometer. And since it looks like you don't have a good seal up top, I don't think you'll see airlock bubbles. I'd invest in a good airlock and bung for that carboy. On eBay it's like $5 for both, shipped.
The spigot is generally only meant for bottling, not for sampling while fermentation is going on. It's hard to keep it sanitary after taking samples. Some folks use it that way, but it's not a widely used practice as far as I'm aware.

Samples are usually taken with a sanitized turkey baster or a wine thief, like I demonstrate in http://www.youtube.com/user/nostalgia75?feature=mhee#p/u/21/5DlQgomUc54
Also there should be enough of a seal on that blowoff tube to see bubbles. Even if there isn't, it's still going to be fine, but a hydrometer should be used to know when fermentation is complete. I usually take the first hydrometer sample after 7 full days of fermentation.

Cheers,

-Joe
__________________
Man Skirt Brewing Co. Website Beer related hints, tips, calculators, links and other good stuff.
MSB Facebook Page Find out what I'm brewing or building! Project Benderator is in full swing.
Fisher Woodcraft wood turning
nostalgia is offline
JLW Likes This 
Reply With Quote Quick reply to this message
Old 06-15-2011, 09:57 PM   #8
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 31,044
Liked 2274 Times on 1978 Posts
Likes Given: 1705

Default

I've nuked water in the microwave to boiling to mix DME for small starters. And 3-4 hours is plenty of time to get the dry yeast worked up to a frenzy & start multiplying before pitching. I do it that way,& need the blow off. And just like beer in the fermenter,I don't always get krausen on the starter,they're no different.
And yes,yeast in my starters goes nuts in the fermenter in a few hours,not days. Yeast can take days when pitched straight in because you have to wait for them to multiply to sufficient numbers 1st.
Re-hydrating is ok,but my small starters work visibly better all around. Dry yeast is a stop-n-go proposition from my experience. Sometimes good,many times so so.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 10:04 PM   #9
lextasy23
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
lextasy23's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Dirty Water
Posts: 297
Liked 17 Times on 14 Posts
Likes Given: 6

Default

Ya, I guess I may have come off strong. Sorry if I did, it's totally not my style. I also use a blow-off hose for mine now, ever since the Great Blonde Ale incident of 2011 where my airlock was blasting krausen all over my ceiling.

My fermenter (Cooper's) has a spigot on the bottom. I started out drawing samples off that to test (used to get anxious), but now I pretty much just let it sit until there's no more airlock/blow-off activity.

Rehydrating you say, eh. Need to research this. On deck is a Strawberry Summer Ale for my sister, I planned on making a yeast starter (since I just constructed myself a stir plate with old computer parts). What is the benefit of rehydrating? I'll research, but a quick answer here is always easier.

EDIT: Pic of my blow-off setup. (Was ROARING bubbles)

__________________
Murphy Brewing
Sláinte!

MYTAPDISPLAY.COM
See my Electronic Tap Display Project!
Next: "Pliny The Bro" DIPA
Fermenting: Smoked Pumpkin Porter, 7 kinds of cider.
Bottled/Kegged: 21% "First Born" IIPA, "Summa Cum Lager" American Pilsner, "Pucker Up, Buttercup" Extra-Hard Limeade, Maple-primed Oatmeal Breakfast Stout, "Old Dirty Bourbon" Bourbon Barrel Ale, "Dropped Tailgate" Cascade Summer SMaSH, "Powerstout" Imperial Coffee Stout, "Barron Manor" Dunkelweizen
lextasy23 is offline
 
Reply With Quote Quick reply to this message
Old 06-15-2011, 10:10 PM   #10
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 31,044
Liked 2274 Times on 1978 Posts
Likes Given: 1705

Default

To re-hydrate dry yeast,you just get maybe 1C of hot water down to 70F or so,then lightly stir in the dry yeast & cover with plastic wrap. I do it for the time I'm brewing/chilling. But I've read where some do it for 15 mins or so.
When I make a small starter,I nuke 1 1/2C of water to boiling. Then stir in 1/4C of DME,add quick check thermometer,& cover. When it gets down to 70F,I stir in the dry yeast (or liquid,as the case may be). 3-4 hours to that morning of is plenty for average gravity brews,ime. And def use a blow off,you'll need it. And I have the same cooper's FV.
__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
dead yeast not dead -- how to cultivate and preserve? FSBrewer Beginners Beer Brewing Forum 6 10-19-2012 09:45 PM
Is my Yeast dead? Brew_Barron Beginners Beer Brewing Forum 7 03-26-2011 06:14 PM
Dead yeast or no KD28 Beginners Beer Brewing Forum 2 01-05-2011 02:39 PM
Dead Yeast? USMC_Brewer Beginners Beer Brewing Forum 6 05-01-2009 05:23 AM
Tell me if my yeast is dead ericd Beginners Beer Brewing Forum 9 10-08-2007 12:36 AM



Newest Threads

LATEST SPONSOR DEALS