Lando
Well-Known Member
I pitched a pack of Safale 04 into my stout about a week ago. I forgot to take a temp reading and think the wort may have been over 80F when I pitched. (long day, long story:cross I had some air lock activity the next morning, and nothing since. I know that is not a good indicator, so last night I took a gravity reading and it is 1.019 at around 73F. There is no krausen, foam or anything on top, only the yeast looking exactly like they did when i sprinkled them into the wort. I did not hydrate them prior to pitching.
Could the high temp kill the yeast, or shock them so much they don't do their job?
I swirled the yeast around and got more air lock activity last night, but it has ceased as of this morning. I am going to give it a few more days, but was debating making a starter and dumping that into the batch, or pitching onto a fresh cake in 3-4 weeks.
Ideas?
Could the high temp kill the yeast, or shock them so much they don't do their job?
I swirled the yeast around and got more air lock activity last night, but it has ceased as of this morning. I am going to give it a few more days, but was debating making a starter and dumping that into the batch, or pitching onto a fresh cake in 3-4 weeks.
Ideas?