braineater2448
Member
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:
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: