TairyHesticles
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- Dec 17, 2008
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Long time reader, first time posting.
I brewed an american IPA about 2 1/2 days ago and used White Labs liquid yeast for the first time. I didn't realize, until I already started brewing, that you needed to take the yeast out of the fridge for 3-10 hours before using. When I pitched the yeast (right out of the vial), it had been out of the fridge for roughly an hour and a half. The tempeture of the wort at the time of pitching was 68 degrees, which is a little under the range of 70-75 it states to pitch at on the label. I haven't seen any signs of fermentation (airlock bubbling), and I'm aware that it can take up to 72 hours, but I have a couple questions. What is the purpose of letting the yeast rest at room temperature for? And am I totally screwed for not letting it rest for the specified time? Thanks for the help.
This site rock!
I brewed an american IPA about 2 1/2 days ago and used White Labs liquid yeast for the first time. I didn't realize, until I already started brewing, that you needed to take the yeast out of the fridge for 3-10 hours before using. When I pitched the yeast (right out of the vial), it had been out of the fridge for roughly an hour and a half. The tempeture of the wort at the time of pitching was 68 degrees, which is a little under the range of 70-75 it states to pitch at on the label. I haven't seen any signs of fermentation (airlock bubbling), and I'm aware that it can take up to 72 hours, but I have a couple questions. What is the purpose of letting the yeast rest at room temperature for? And am I totally screwed for not letting it rest for the specified time? Thanks for the help.
This site rock!