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Old 12-22-2009, 08:34 PM   #1
showtime24
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Dec 2009
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i brewed my first batch on Saturday and i think i killed the yeast by putting it into the wort before it was cool enough.

but that isnt my question, i went to my local HBS today and was telling him about it and he said that it would be fine to add another pack of yeast as long as it was the same kind and it would not add any off flavors or anything like that. its a emulsifier yeast (atleast thats what it says on the pack lol) and was just wondering if thats true or if any of you have ever had any experiences with this.

the guy at my store seems very knowledgeable but im a DA so i dont know

 
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Old 12-22-2009, 08:34 PM   #2
BrewInATL
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What temperature was it?
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Quote:
Originally Posted by Fingers View Post
Jeez. I had to ask SWMBO what fuschia is. Guess what? It's pink. Why didn't you just say 'pink'?
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Originally Posted by bernerbits View Post
Because I was fortunate enough to have 255 colors in my crayola box as a kid. You poor bastard.

 
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Old 12-22-2009, 08:36 PM   #3
showtime24
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it was at around 120, yea i know im a DA lol

 
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Old 12-22-2009, 08:41 PM   #4
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Yes, you probably killed your yeast.

Yes you can pitch another batch of the same yeast with no off flavors, however you are in a race against time and nature. No matter how good your sanitation was there are always a few wild yeasts and bacteria that get in there. You normally count on pitching a good amount of yeast to outcompete them for the food supply.

Right now the wort is wide open to unfriendlies and if you intend to pitch more yeast you must get them in there as soon as possible before some other wild yeast or bacteria establishes itself in the wort.
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Old 12-22-2009, 08:43 PM   #5
showtime24
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Dec 2009
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Quote:
Originally Posted by Zen_Brew View Post
Yes, you probably killed your yeast.

Yes you can pitch another batch of the same yeast with no off flavors, however you are in a race against time and nature. No matter how good your sanitation was there are always a few wild yeasts and bacteria that get in there. You normally count on pitching a good amount of yeast to outcompete them for the food supply.

Right now the wort is wide open to unfriendlies and if you intend to pitch more yeast you must get them in there as soon as possible before some other wild yeast or bacteria establishes itself in the wort.
it has been about 56 hours, do you think that is to long?

should i do a starter or just throw them in there?

 
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Old 12-22-2009, 08:48 PM   #6
Revvy
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Quote:
Originally Posted by Zen_Brew View Post
YNo matter how good your sanitation was there are always a few wild yeasts and bacteria that get in there. You normally count on pitching a good amount of yeast to outcompete them for the food supply.

Right now the wort is wide open to unfriendlies and if you intend to pitch more yeast you must get them in there as soon as possible before some other wild yeast or bacteria establishes itself in the wort.
I wouldn't stress too much about this. In fact this MAY be a bit panic inducing and over-reactive. If the fermenter was sealed since you first pitched your yeast, then here really is little issue with wild yeasts and other nasties in there.

For one thing OFTEN yeast doesn't even begin to take off for 72 hours. It's called lag time, and it is pretty common and the beer still manages to be "safe" during that period.

Secondly, look up no-chill brewing. Again there is often a delay before yeast gets pitched.

The biggest thing is that if you sanitized your fermentation vessel, your wort was boiled and cooled and stayed sanitized, and you kept your fermenter sealed, then there is about a 95.5% chance that everything is fine.

So go ahead an pitch fresh yeast, the killed yeast will make a nice appetizer/energizer (yeast are cannibals) and most importantly, RELAX!

(I'd say rdwhahb, but since this is your first batch, you have no homebrew to have.

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Old 12-22-2009, 08:51 PM   #7
BrewInATL
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Quote:
Originally Posted by showtime24 View Post
it has been about 56 hours, do you think that is to long?

should i do a starter or just throw them in there?
If it's dry yeast you don't need a starter, just pitch.
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Quote:
Originally Posted by Fingers View Post
Jeez. I had to ask SWMBO what fuschia is. Guess what? It's pink. Why didn't you just say 'pink'?
Quote:
Originally Posted by bernerbits View Post
Because I was fortunate enough to have 255 colors in my crayola box as a kid. You poor bastard.

 
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Old 12-22-2009, 09:01 PM   #8
showtime24
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Dec 2009
jacksonville fl
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Quote:
Originally Posted by Revvy View Post
I wouldn't stress too much about this. In fact this MAY be a bit panic inducing and over-reactive. If the fermenter was sealed since you first pitched your yeast, then here really is little issue with wild yeasts and other nasties in there.

For one thing OFTEN yeast doesn't even begin to take off for 72 hours. It's called lag time, and it is pretty common and the beer still manages to be "safe" during that period.

Secondly, look up no-chill brewing. Again there is often a delay before yeast gets pitched.

The biggest thing is that if you sanitized your fermentation vessel, your wort was boiled and cooled and stayed sanitized, and you kept your fermenter sealed, then there is about a 95.5% chance that everything is fine.

So go ahead an pitch fresh yeast, the killed yeast will make a nice appetizer/energizer (yeast are cannibals) and most importantly, RELAX!

(I'd say rdwhahb, but since this is your first batch, you have no homebrew to have.

thanks man i guess since i dont have any home brew yet ill have to rdwhasbb(relax dont worry have a store bought brew) lol

 
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Old 12-22-2009, 10:33 PM   #9
showtime24
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Dec 2009
jacksonville fl
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oh yea i have another question also, i heard alot of different things on how long a belgian tripel should ferment. i was planning on going two weeks in primary, 2 weeks in secondary, then bottle. is that right?

 
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Old 12-23-2009, 12:06 AM   #10
bce22
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Tripels take a LONG time before they are ready to drink. If it was me, I'd leave it in the primary for 4 weeks then bottle it for a LONG time (counted in months).

 
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