question??

Zen_Brew said:

Yes, you probably killed your yeast.

Yes you can pitch another batch of the same yeast with no off flavors, however you are in a race against time and nature. No matter how good your sanitation was there are always a few wild yeasts and bacteria that get in there. You normally count on pitching a good amount of yeast to outcompete them for the food supply.

Right now the wort is wide open to unfriendlies and if you intend to pitch more yeast you must get them in there as soon as possible before some other wild yeast or bacteria establishes itself in the wort.

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Zen_Brew said:

YNo matter how good your sanitation was there are always a few wild yeasts and bacteria that get in there. You normally count on pitching a good amount of yeast to outcompete them for the food supply.

Right now the wort is wide open to unfriendlies and if you intend to pitch more yeast you must get them in there as soon as possible before some other wild yeast or bacteria establishes itself in the wort.

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showtime24 said:

it has been about 56 hours, do you think that is to long?

should i do a starter or just throw them in there?

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Revvy said:

I wouldn't stress too much about this. In fact this MAY be a bit panic inducing and over-reactive. If the fermenter was sealed since you first pitched your yeast, then here really is little issue with wild yeasts and other nasties in there.

For one thing OFTEN yeast doesn't even begin to take off for 72 hours. It's called lag time, and it is pretty common and the beer still manages to be "safe" during that period.

Secondly, look up no-chill brewing. Again there is often a delay before yeast gets pitched.

The biggest thing is that if you sanitized your fermentation vessel, your wort was boiled and cooled and stayed sanitized, and you kept your fermenter sealed, then there is about a 95.5% chance that everything is fine.

So go ahead an pitch fresh yeast, the killed yeast will make a nice appetizer/energizer (yeast are cannibals) and most importantly, RELAX!

(I'd say rdwhahb, but since this is your first batch, you have no homebrew to have.

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bce22 said:

Tripels take a LONG time before they are ready to drink. If it was me, I'd leave it in the primary for 4 weeks then bottle it for a LONG time (counted in months).

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Revvy said:

I agree for a tripel I would Aiming for a minimum 4 months, maybe more. I would go a month in primary, another month or two in secondary and they will need to bottle conditioni for another 2-3 at least. You're talking about a rather potent beer that will definitely benefit from aging.

Too bad you chose such a big beer for your first batch. My suggestion is to get another fermenter and brew up something lower gravity like a pale ale that you can have while you are waiting for that bad-boy to finish.

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