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Old 08-11-2006, 04:20 AM   #1
Bill Braski
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Default How to tell if is yeast is dead?

When I got my ingedients for my second batch it was during that wicked heat wave. I got the liquid yeast with a couple of ice packs. Of course it was so hot that I'm sure the ice packs didn't make much of a difference and when the yeast arrived it was quite hot so I put it in the fridge immediately.

A week later I take it out and give it a really good shake about 2 hours before my second brew. When I opened it up to pitch it I could hear it fizzing in the container and it sounded quite lively.

After 24 hours of no fermentation I'm definately not panicing, but there's a little voice in the back of my mind saying, "It WAS extremely hot, it COULD be dead"

Is there a way to tell if yeast is dead? I'm sure dead yeast would fizzle like that. I just want to make sure.


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Old 08-11-2006, 04:22 AM   #2
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For next time, try to take the yeast out 3 - 6 hours before you brew (closer to 6 and some put it out for 24 hours). You want the yeast as close to room temp. as possible.

I'd wait 48 - 72 hours before you think about pitching again. My first brew took 72 hours before it started.

Next time look into making a Yeast Starter next time. If you do a search, you can find quite a few threads that will tell you how.


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Old 08-11-2006, 05:41 AM   #3
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definitely do a starter if you're at all unsure about the viability of your yeast.... even if you're not so unsure, it's still a really good idea to make a starter.
here's a good thread with info on starters...

http://www.homebrewtalk.com/showthread.php?t=2270
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Old 08-11-2006, 05:45 AM   #4
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whoa....time warp...
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Old 08-11-2006, 01:54 PM   #5
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The only way to be certain is the proof it by making a starter. Fizz in the tube can be leftovers and not an indication of live yeast. If you lost 99% of the yeast it will take an extra day for the ferment to start. In theory, one cell is all it takes; but it will take a long time.
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Old 08-13-2006, 05:28 PM   #6
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Looks like the yeast was fine afterall. It took 3 1/2 days, but it's fermenting away right now.


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