Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Pitched starter late, yeast dead
Reply
 
LinkBack Thread Tools
Old 07-07-2010, 04:18 AM   #1
mrmekon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: atlanta
Posts: 92
Default Pitched starter late, yeast dead

I harvested the yeast from a bottle of Weyerbacher Twelve and built up a 1 liter starter. Unfortunately my brewing was delayed, and there was a huge krausen on the starter for 5 days before I decanted and pitched it. I figured the yeast might not be at their most active, but would still do their thing. I was mistaken, and now a week has gone by with no sign of fermentation. I just checked the SG and confirmed that it has not changed, those yeasties are dead as doorknobs.

I know it is considered very bad and unsafe to keep unfermented wort around. This little batch has been sitting in its sanitized glass bottle with presumably no yeast activity for a week. If I pitch a pack of dry yeast in there tomorrow will it probably all be fine, or do I have a festering pile of infection that just hasn't reared its head yet? When I took the SG reading it smelled fine, and I worked under a cloud of Star San to keep it safe.

Of course I'm going to do it regardless of what you say, since there's no point in tossing a batch... well, ever. But what should I be expecting?

EDIT: Oh, second question: re-aerate the wort since nothing has happened yet, or leave it alone?

__________________
Primary: Belgian Dubbel Braggot
Secondary:
On Deck: Sour-mash Belgian Strong
Bottled : Holy Matrimony Saison, Ghost Stout (extract), Blood Orange Hefeweisen, Oatmeal Stout, Willamette SMaSH lager, EdWort's Apfelwein, Scottish Export, Cascade SMaSH, Amarillo SMaSH, Ghost Stout (partial mash), EdWort's Apfelwein, Cranberry Wheat, Habanero American Ale, Belgian Christmas Ale

mrmekon is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2010, 04:11 AM   #2
33rdstreet
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Houston
Posts: 16
Default

You should try pitching more yeast. The worst that can happen is the batch doesn't taste that good and you can pitch after you stepped through this valuable learning experience...

Starters should be used within the first 4-5 days after pitching (depending on the yeast). I've used starters that were sitting in my fridge for over two weeks without any problems before, but I don't recommend it.

Yeast have this funny habit of aging to the point that their daughter cells are so mutated that they lyse (literally their cell walls deteriorate and the yeast dies). This is described as the somatic mutation theory of aging (also apoptosis). George Fix details this accord in Principles of Brewing Science.

I think you harvested strand could have been so decimated that you might not be able to produce a healthy enough population to ferment 5 gallons.

Re-oxygenation is typically unnecessary due to the copious amounts of O2 that you infused before the initial pitch. I would say you do not need to add any more.

Hope this helps!

__________________
33rdstreet is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2010, 06:44 AM   #3
nathani
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: BC
Posts: 83
Liked 2 Times on 1 Posts

Default

How many times did you prop up that starter? Making a 1L starter off the dregs of a bottle isn't going to get you a proper pitch rate. You need at least 100ml of yeast slurry to pitch. And if you brewed a barley wine, more. I also wouldn't harvest yeast from a barley wine, those yeast will be close to dead to begin with. Yeast don't like sitting in 13% alcohol.

Agreed, pitch some yeast and hope it turns out. Taste a sample after ferment, you should be able to tell if it's worth bottling or not at that point.

I don't think aerating is necessary, but I would give it a shake just to make sure.

Props on your sanitization though. 1 week with no yeast and no sign of infection, that's pretty good!

__________________

On Tap:
Oatmeal Stout
American Pale Ale
American Amber Ale
Scottish 60 Schilling
Cherry Blond Ale

In the Carboy:
Irish Red Ale
Lagunitas IPA Clone
Obsidian Stout Clone
American Pale Wheat

nathani is offline
 
Reply With Quote Quick reply to this message
Old 07-10-2010, 05:48 PM   #4
mrmekon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: atlanta
Posts: 92
Default

I used the barleywine yeast because that's what I happened to be drinking, but in retrospect it makes sense that an aged barleywine yeast would be pretty sickly.

Added a packet of Nottingham to the fermenter and it took off, it's been bubbling for 3 days.

BTW: it's a 1-gallon experimental batch, and OG was only 1.055 or so. For these little test batches I've been trying to use harvested bottle yeast since it's free and I don't need much.

__________________
Primary: Belgian Dubbel Braggot
Secondary:
On Deck: Sour-mash Belgian Strong
Bottled : Holy Matrimony Saison, Ghost Stout (extract), Blood Orange Hefeweisen, Oatmeal Stout, Willamette SMaSH lager, EdWort's Apfelwein, Scottish Export, Cascade SMaSH, Amarillo SMaSH, Ghost Stout (partial mash), EdWort's Apfelwein, Cranberry Wheat, Habanero American Ale, Belgian Christmas Ale
mrmekon is offline
 
Reply With Quote Quick reply to this message
Old 07-12-2010, 03:09 PM   #5
nathani
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: BC
Posts: 83
Liked 2 Times on 1 Posts

Default

Quote:
Originally Posted by mrmekon View Post
BTW: it's a 1-gallon experimental batch, and OG was only 1.055 or so. For these little test batches I've been trying to use harvested bottle yeast since it's free and I don't need much.
Haha, ok, that would make sense then.
__________________

On Tap:
Oatmeal Stout
American Pale Ale
American Amber Ale
Scottish 60 Schilling
Cherry Blond Ale

In the Carboy:
Irish Red Ale
Lagunitas IPA Clone
Obsidian Stout Clone
American Pale Wheat

nathani 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
pitched starter yeast burning2nd Fermentation & Yeast 8 01-27-2010 12:11 AM
Pitched Yeast Starter at 90 deg bplaughlin General Techniques 5 01-24-2009 12:23 AM
pitched yeast to late??? givemaboot All Grain & Partial Mash Brewing 6 10-30-2008 06:15 PM
Kolsch yeast dead, pitched k-97. predictions? nathan Recipes/Ingredients 12 09-15-2008 10:40 PM
Re-pitched - still dead Ironhead Beginners Beer Brewing Forum 7 02-13-2008 04:58 PM



Newest Threads

LATEST SPONSOR DEALS