BlackHat
Well-Known Member
I started my first ever batch on Saturday night - a Breakfast Stout extract kit from Northern Brewer. I've also been reading John Palmer's How to Brew book since I'm going at this alone. The kit came with a Wyeast Smack Pack that I smacked and incubated for a little over a day at which point it fully inflated. I pitched it after oxidizing the batch and sealed it in a bucket fermenter with an airlock.
The next morning the airlock was bubbling furiously. However, that evening I went to check on it again and it's done bubbling. From what I can see through the bucket walls, some krausen has already formed. The morning after that (this morning), it's still inactive.
I watch the temperature like a hawk - I have a thermometer sitting on the bucket lid - and I've made sure the bucket lid is tight. Is it possible that my yeast is dead? The smack pack ballooned so I know it wasn't when I pitched it. I didn't make a starter since NB recommended that only for lagering or high OG beer (mine is only 1.035).
I'm ordering new yeast since there's no brew shops nearby. How long can my brew sit like it is before it goes bad? Also, will adding new yeast affect the flavor at all?
The next morning the airlock was bubbling furiously. However, that evening I went to check on it again and it's done bubbling. From what I can see through the bucket walls, some krausen has already formed. The morning after that (this morning), it's still inactive.
I watch the temperature like a hawk - I have a thermometer sitting on the bucket lid - and I've made sure the bucket lid is tight. Is it possible that my yeast is dead? The smack pack ballooned so I know it wasn't when I pitched it. I didn't make a starter since NB recommended that only for lagering or high OG beer (mine is only 1.035).
I'm ordering new yeast since there's no brew shops nearby. How long can my brew sit like it is before it goes bad? Also, will adding new yeast affect the flavor at all?