Let me give a quick rundown of my problem. Sunday night I pitched yeast from a yeast starter (Irish 1084). For the next 24 hours she fermented away nicely. When I woke up Tuesday morning all activity had died. Normally would not bother me however I realized a mistake had been made. I had my fermentation chamber set at 55 degrees which would be great if i was using lager style yeast however the Irish 1084 temp range is 62 - 72 degrees. I quickly removed the carboy and placed in the bathroom which stays at 70 degrees.
Question is did I kill my yeast or will it come back to life?
My current refractometer reading is 1.018
Batch Size: 5.00 gal Style: Sweet Stout
Boil Size: 8.24 gal Style Guide
Color: 36.0 SRM Equipment: My Equipment
Bitterness: 27.0 IBUs Boil Time: 60 min
Est OG: 1.057 (14.2° P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.012 SG (3.2° P) Fermentation: Ale, Single Stage
ABV: 6.0%
Question is did I kill my yeast or will it come back to life?
My current refractometer reading is 1.018
Batch Size: 5.00 gal Style: Sweet Stout
Boil Size: 8.24 gal Style Guide
Color: 36.0 SRM Equipment: My Equipment
Bitterness: 27.0 IBUs Boil Time: 60 min
Est OG: 1.057 (14.2° P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.012 SG (3.2° P) Fermentation: Ale, Single Stage
ABV: 6.0%