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Old 11-06-2009, 02:58 AM   #1
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Default Did I kill my yeast??

Simple 5 gal extract brew with speciatly grains, English Light Ale. Starting gravity 1.042. Pitched around 74 F and had normal activity for 24 hours, but temp in fermenter was not coming down despite being in ~70 F ambient. I let the room temp fall back to ~64 F over night and the next morning my fermenter was down to ~66-67. It remained there for a week with little activity... racked to secondary at 1.018. Brew was quite cloudy at racking and smelled very... green? or strong at racking. It's been in the secondary almost a week at a constant 68 F, I haven't seen the airlock even change position, like nothing has occured. Got a good seal, its in a carboy with stopper... push on the stopper i can make the water move in the lock.

Did I somehow stop the yeast with too fast of a temperature change... or is there still some activity ongoing despite seeing no signs? Going to give it another week and take a reading I guess, would expect ~1.010 FG.

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Old 11-06-2009, 03:23 AM   #2
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You can't have a FG different from your OG with dead yeast.

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Old 11-06-2009, 03:26 AM   #3
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You didn't kill your yeast, but dropping the temp quickly by even a few degrees can cause your yeast to deactivate and flocculate out. Give the carboy a swirl to bring any settled out yeast back up into suspension - that can sometimes get them restarted. Wouldn't hurt to warm it back up by a couple degrees and give it a little more time. But I've had extract+specialty grain beers finish at 1.020 before, so it might actually be finished...
Random Fact: Human Immunodeficiency Virus particles have approximately the same density of 1.170 wort. I know because I float them on a sucrose gradient in the lab to purify them for research.

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Old 11-06-2009, 03:26 PM   #4
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If you weren't at final gravity expected...why did you rack? Time doesn't dictate racking or bottling. The beer being DONE according to a steady gravity at or very close to the expected gravity is what dictates when we do things.
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