Dumb noob mistake?

mcbaumannerb said:

Yeah the rehydrating temp is way high for this yeast. It is listed at 57-70 so 98 is definitely pushing it. There is a chance you could still be okay, give it another day and if there is still no activity you might pitch another packet.

Click to expand...

dickproenneke said:

No no I'm sorry maybe I wasn't clear with my problem... My wort was 60F and my rehydrated yeast was approx 80F. I didn't realize that I was supposed to add chilled wort to the rehydrated yeast to lower the yeast temp prior to pitching. Now I'm wondering if my yeast was too hot when I pitched. I hope that makes sense

Click to expand...

amandley said:

I am definitely not an expert BUT the first prob I see is that the water was 98*. Everything I have seen so far says to rehydrate in 70-80* water.
Also, getting the yeast down to wort temp provides less "shock" to the yeast but as long as the yeast is still alive (not rehydrated at too high a temp) it should start acting eventually, just may take awhile if they get a little shock from the temp difference. According to what I can find, yeast doesn't get critically injured until *120, you may get some off flavors from 100 but not sure.

Click to expand...

GrogNerd said:

first thing the yeast does is use up all that oxygen from when you aerated (you DID aerate, right?) to multiply. while this is happening, your airlock will be quiet.

when the oxygen is done, that's when fermentation starts, because that's what fermentation is: respiration in the absence of oxygen. now, instead of multiplying, the magical little critters start to pee alcohol and fart CO2

ain't it great?

our job as brewers is to make yeast happy and from your last post, it sounds like they're letting you know you did a good job. just give them time to do the other things AFTER they're done fermenting.

Click to expand...

pnj said:

I personally don't re hydrate my notty anymore. I just cool my wort and dump the packet in. Works like a charm.

YMMV...

Click to expand...