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Old 07-07-2009, 12:57 PM   #1
BeerArchitect54
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I brewed a Nut Brown ale last night.. I do not have a chiller so it is hard for me to cool the brew down very good.. I might have pitched the yeast a little warm.. I had gotten it down to about 75-80 but never checked again just before I pitched... I know it should have been cooler but I was not smart... Could I have killed the yeast.. The other possibility is that the yeast was bad but not sure how to tell... I know it hasent even been 24 hours but my last brew was blowing off after 8 hours.... Hope Im just jumping the gun... Thanks

 
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Old 07-07-2009, 12:59 PM   #2
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You are just jumping the gun. Pitching at 75-80 is high for most strains but the yeast will not be killed by that temp range. RDWHAHB
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Old 07-07-2009, 01:01 PM   #3
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For a nut brown pitching at 75-80 I thought is ideal.

 
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Old 07-07-2009, 01:17 PM   #4
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I have ptiched at 82 a few times and been fine. Remember the air lock is not a good indicater of fermentation and it can take 72 hours for things to get going.
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Old 07-07-2009, 01:23 PM   #5
BeerArchitect54
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Ive been putting togeather my brewing equiptment with a very tight budget so I have 5 Gal. pails that have to use a blowoff tube for the first several days.. I did have a good amount of blow off with the last brew so I just figured I would see some action... I used Danstar Nottingham Ale Yeast if anyone was wondering.. I hope it turns out well... I used my new propaine burner and 30 qt. pot.... Next is the chiller... Im set after that...

 
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Old 07-07-2009, 03:45 PM   #6
ThinkinDavid
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I have this posted in a separate larger thread but I thought I would repost it here because it seems very relevant and this is a fresher thread:

It's been about 12 hours since i pitched the wyeast American Wheat, I simply smacked it good and pitched it right into the wort. I don't know how to make a starter, I didn't know such things were necessary. There is absolutely no activity in the carboy which is throwing me off. Usually the day after brewing I wake up the next morning to see healthy fermentation, however, I usually use dry yeast, too. So I'm hoping that since I used wet yeast, or whatever you might consider the smack pack, it will just take a little longer to get started since I apparently didn't prep the yeast right. But I'm also worried the air conditioner was set unusually low last night and could have chilled the carboy to about 65 degrees F.

After reading this thread I realize I may be a little skittish about my liquid baby, but its only because I care . I will wait at least until tomorrow night before I do anything about it, but I'm wondering if my wort doesn't ferment can I save it by re-pitching some dry yeast in a couple days?

My question for BeerArchitect is what kind of yeast did you use?

 
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Old 07-07-2009, 03:53 PM   #7
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Quote:
Originally Posted by ThinkinDavid View Post
I have this posted in a separate larger thread but I thought I would repost it here because it seems very relevant and this is a fresher thread:

It's been about 12 hours since i pitched the wyeast American Wheat, I simply smacked it good and pitched it right into the wort. I don't know how to make a starter, I didn't know such things were necessary. There is absolutely no activity in the carboy which is throwing me off. Usually the day after brewing I wake up the next morning to see healthy fermentation, however, I usually use dry yeast, too. So I'm hoping that since I used wet yeast, or whatever you might consider the smack pack, it will just take a little longer to get started since I apparently didn't prep the yeast right. But I'm also worried the air conditioner was set unusually low last night and could have chilled the carboy to about 65 degrees F.

After reading this thread I realize I may be a little skittish about my liquid baby, but its only because I care . I will wait at least until tomorrow night before I do anything about it, but I'm wondering if my wort doesn't ferment can I save it by re-pitching some dry yeast in a couple days?

My question for BeerArchitect is what kind of yeast did you use?
Give it some more time.. you are under pitching with just the smackpack and no starter. After a couple days, check the gravity (airlock is not a good indicator).

Search on making a starter, they are really easy to make and recommended for all liquid yeasts.
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Old 07-07-2009, 03:59 PM   #8
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Quote:
Originally Posted by ThinkinDavid View Post
I have this posted in a separate larger thread but I thought I would repost it here because it seems very relevant and this is a fresher thread:

It's been about 12 hours since i pitched the wyeast American Wheat, I simply smacked it good and pitched it right into the wort. I don't know how to make a starter, I didn't know such things were necessary. There is absolutely no activity in the carboy which is throwing me off. Usually the day after brewing I wake up the next morning to see healthy fermentation, however, I usually use dry yeast, too. So I'm hoping that since I used wet yeast, or whatever you might consider the smack pack, it will just take a little longer to get started since I apparently didn't prep the yeast right. But I'm also worried the air conditioner was set unusually low last night and could have chilled the carboy to about 65 degrees F.

After reading this thread I realize I may be a little skittish about my liquid baby, but its only because I care . I will wait at least until tomorrow night before I do anything about it, but I'm wondering if my wort doesn't ferment can I save it by re-pitching some dry yeast in a couple days?

My question for BeerArchitect is what kind of yeast did you use?

You can repitch in a couple of days, but it probably won't be necessary. Liquid yeast without a starter usually takes some time for you to be able to see activity. I had a White Labs vial take about 76 hours after pitching before I could see any activity in the airlock (spare me the airlock is not an indicator crap). Wait a week and if there has been no activity then do something, but don't bother it before then.
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Old 07-07-2009, 04:13 PM   #9
BeerArchitect54
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I used Danstar Nottingham Ale Yeast

 
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Old 07-07-2009, 09:56 PM   #10
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That is a good yeast and you should not have any issues.
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