Hey there guys, new brewer here and I have a question for the more experienced / knowledgeable brewers. Basically, I put my porter in the fermentation bucket, cooled it down, hydrated my yeast and then pitched it. It took about 48 hours for it to start showing signs of fermentation but when it started it nearly blew the lid off the bucket. 24 hours later, nothing.
I didn't really want to sweat it because I've read up quite a bit on these forums and decided just to wait it out, 1 week later, still no signs. I took a gravity reading, OG was 1.065, the reading I took was 1.040. I decided to wait a bit longer, took a gravity reading, got the same result. My IPA has been bubbling away quite merrily so I've become a bit worried, is the yeast dead? The ambient temperature was about 16-17°C and since it started fermenting so vigorously I didn't really think the yeast could just suddenly drop dead, but it's been a week now with no fermentation and I'm considering adding more yeast but my question is : Is there any way to try to salvage the brew without adding more yeast and if my yeast is in fact dead and has been for some time, will be beer taste horribly ?
I didn't really want to sweat it because I've read up quite a bit on these forums and decided just to wait it out, 1 week later, still no signs. I took a gravity reading, OG was 1.065, the reading I took was 1.040. I decided to wait a bit longer, took a gravity reading, got the same result. My IPA has been bubbling away quite merrily so I've become a bit worried, is the yeast dead? The ambient temperature was about 16-17°C and since it started fermenting so vigorously I didn't really think the yeast could just suddenly drop dead, but it's been a week now with no fermentation and I'm considering adding more yeast but my question is : Is there any way to try to salvage the brew without adding more yeast and if my yeast is in fact dead and has been for some time, will be beer taste horribly ?