brewer1222

Recipes 

My friend and I are making our first batch ever, I poured 1 cup of water in our sanitized measuring cup, heated it to 120 by accident, let it cool to 100 or so, then poured in the yeast and stirred, and 40 minutes later it hasn't foamed over, just a little bit of foam on the edge. Did I kill the yeast? Anything we can do? I would be really mad as this seemed like a pretty easy part of the process and we just followed the instructions on How to Brew - By John Palmer - Brew Day. Any help would be appreciated, thanks!

HOOTER

Recipes 

100 or so? Yeast dies around 120f. The best thing to do is keep a few extra packets of dry yeast around for just such an occasion. If you don't have any extra I guess the only thing you can do is pitch what you've got, then get to a LHBS as soon as you get a chance and pick up some yeast just in case.

__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

brewer1222

Recipes 

Is there any way to tell whether or not the yeast died?

RobertHSmith

Recipes 

Not really a good way to tell. Go ahead and pitch once it has cooled down and set up your airlock or blowoff tube. Go get some more yeast on the next day the brew shop is open and pitch that too.

Fermentations can take a very long time to start. Just keep everything sanitary and pitch the second pack of yeast when prepped.

__________________
Robert in STL

Professor Frink

Recipes 

It's unlikely you killed all the yeast. You'll know after a couple days when you see if your beer is fermenting. Welcome to the HBT!

__________________
Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:

http://www.lazydogbrewery.com

Chucklz

Recipes 

You did add sugar/malt extract/something fermentable to the yeast right?

brewer1222

Recipes 

Nope we didn't, i'm proofing it right now

HOOTER

Recipes 

I don't think he was making a starter. Just re-hydrating dry yeast.

__________________
Primary:
Secondary:
Bottled: Lots of stuff
On tap: Hefeweizen, Centennial Blonde
Up next: Quality Beverages

david_42

Recipes 

You will not see much foam re-hydrating yeast. Foam/no foam at that stage means absolutely nothing.

100F won't kill them, either.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Willy Boner

Recipes 

When using dry yeast, there has been discussion on whether rehydrating is that big of a benefit. Sure its a fact that is easier on the yeast cells. I use one pkg. of dry yeast to ferment 7.5 gal. batches and I only sprinkle the yeast on top of the wort and have never had any problems. Just 1 more thing to screw up, so I don't do it.

__________________
In pursuit of my next one!