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Old 09-01-2008, 01:23 AM   #1
brewer1222
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Default Making 1st batch ever, may have killed the yeast - help?

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!



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Old 09-01-2008, 01:29 AM   #2
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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.



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Old 09-01-2008, 01:31 AM   #3
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Is there any way to tell whether or not the yeast died?

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Old 09-01-2008, 01:41 AM   #4
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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.

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Old 09-01-2008, 01:41 AM   #5
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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!

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Old 09-01-2008, 01:52 AM   #6
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You did add sugar/malt extract/something fermentable to the yeast right?

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Old 09-01-2008, 02:22 AM   #7
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Nope we didn't, i'm proofing it right now

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Old 09-01-2008, 02:26 AM   #8
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You did add sugar/malt extract/something fermentable to the yeast right?
I don't think he was making a starter. Just re-hydrating dry yeast.
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Old 09-01-2008, 03:01 AM   #9
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You will not see much foam re-hydrating yeast. Foam/no foam at that stage means absolutely nothing.

100F won't kill them, either.

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Old 09-01-2008, 07:11 PM   #10
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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.


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