Kennelmouth
Active Member
1st of all, sorry; I'm sure the answer is in here somewhere but I guess I'm too green to find it, so here goes...
I've just finished my second brew, a red rye from an extract kit that I got from a local brew supplier. All went well during the brew process, near as I can tell, and I pitched yeast into the fermenter at 81 degrees. OG was 1.060.
The next day I checked the fermenter (a glass carboy) and it was looking great. The wort was churning and there was a thick layer of foam and the airlock was pop-pop-popping. Awesome.
About 12 hours later I checked in on it and there was no foam, no churn, and weak bubbling at the airlock. I have not checked the gravity, since it has only been 36 hours.
No one was home between the time that the carboy's content was making me grin and when it became a source of soul-crushing depression, but I know it did get warm in the house. Last I checked the stick-on thermometer was around 78, and I know that fermentation can bring more heat. For what its worth, my suspicion is that heat is responsible for what has happened.
Is my yeast dead? Do I re-pitch? What other information do I need to provide to help you answer the question?
I've just finished my second brew, a red rye from an extract kit that I got from a local brew supplier. All went well during the brew process, near as I can tell, and I pitched yeast into the fermenter at 81 degrees. OG was 1.060.
The next day I checked the fermenter (a glass carboy) and it was looking great. The wort was churning and there was a thick layer of foam and the airlock was pop-pop-popping. Awesome.
About 12 hours later I checked in on it and there was no foam, no churn, and weak bubbling at the airlock. I have not checked the gravity, since it has only been 36 hours.
No one was home between the time that the carboy's content was making me grin and when it became a source of soul-crushing depression, but I know it did get warm in the house. Last I checked the stick-on thermometer was around 78, and I know that fermentation can bring more heat. For what its worth, my suspicion is that heat is responsible for what has happened.
Is my yeast dead? Do I re-pitch? What other information do I need to provide to help you answer the question?