yourhuckleberry
Member
Can I save this beer?
The recipe called for nottingham yeast I was all out and I just happened to have a batch transfered to secondary today that had nottingham yeast.
So the plan was to pitch onto the nottingham yeast cake.
Here is the story, my floating thermometer doesn't float very well (12 inch thermometer lies on its side and only sticks an inch out of the liquid)
So I worry about infection while checking temps while cooling down.
Well I guess I panicked and saw 65 F and I rushed to transfer to the carboy.
Turns out the wort was probably at 165 F!
The wort seemed warm and I checked the temp realizing my probable mistake.
The aeratin action of the funnel must have cooled the wort some for shortly after the transfer (10 minutes?) I was reading 89 F
The yeast cake was intact on the bottom (I didn't swirl the carboy yet) and have place the carboy in a ice bath.
Could it be that the yeast cake provided some insulation and protected some of the yeast?
When it gets down to 70 should I pitch with Safale US-05? To be safe?
It is a 1.3 Gallon batch so it would be a shame to lose it but it is not a giant loss.
Oh well, live and learn
Thank you for your time and suggestions.
The recipe called for nottingham yeast I was all out and I just happened to have a batch transfered to secondary today that had nottingham yeast.
So the plan was to pitch onto the nottingham yeast cake.
Here is the story, my floating thermometer doesn't float very well (12 inch thermometer lies on its side and only sticks an inch out of the liquid)
So I worry about infection while checking temps while cooling down.
Well I guess I panicked and saw 65 F and I rushed to transfer to the carboy.
Turns out the wort was probably at 165 F!
The wort seemed warm and I checked the temp realizing my probable mistake.
The aeratin action of the funnel must have cooled the wort some for shortly after the transfer (10 minutes?) I was reading 89 F
The yeast cake was intact on the bottom (I didn't swirl the carboy yet) and have place the carboy in a ice bath.
Could it be that the yeast cake provided some insulation and protected some of the yeast?
When it gets down to 70 should I pitch with Safale US-05? To be safe?
It is a 1.3 Gallon batch so it would be a shame to lose it but it is not a giant loss.
Oh well, live and learn
Thank you for your time and suggestions.