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Old 08-11-2011, 09:51 PM   #1
td9479
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Jan 2011
philadelphia, PA
Posts: 15


Just receive a wyeast 3711 in the mail. I ordered a cold pack with it and when I opened the package it felt warm. Is the yeast bad now?



 
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Old 08-11-2011, 10:02 PM   #2
bgruis
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Dec 2007
Johnstown CO, Colorado
Posts: 213
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Possibly, best thing to do would be do a starter to ensure it's viability.


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Old 08-11-2011, 10:07 PM   #3
jcbrewin
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Aug 2011
west babylon, ny
Posts: 22

smack the yeast like it says in the instructions, if it pops up your good read instructions on package, you have at least a week with it in the fridge before you REALLY have to pitch it, just got wyeast 3724 it was warm when it got it activated the pack and yeast took off like crazy their both warm weather yeasts not a problem

 
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Old 08-12-2011, 01:31 AM   #4
indigi
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Jul 2010
Philadelphia
Posts: 438
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3711 cannot be stopped by warm shipping temperatures

 
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Old 08-12-2011, 12:49 PM   #5
BigTerp
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Jun 2011
Falling Waters, West Virginia
Posts: 522
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Make a starter. My first batch ever shipped during the massive heat wave we had last month. Spent 3 days in a truck @ 100 degrees then sat on my porch in the sun for half a day @ 100 degrees. I made a starter and after pitching into my 5 gallon batch had signs of fermentation after 12 hours, vigorous after 24. You should be fine. But like I said I would make a starter.

 
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Old 08-12-2011, 12:56 PM   #6
ArcaneXor
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Nov 2007
Posts: 4,467
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Quote:
Originally Posted by td9479 View Post
Just receive a wyeast 3711 in the mail. I ordered a cold pack with it and when I opened the package it felt warm. Is the yeast bad now?
They are usually fine, but depending on how hot they got, they may be stressed. I only ever had a couple of dead yeast packs, and those were shipped from Texas to Florida during the middle of summer. Those cold packs usually melt within a couple of hours of packaging.

I would try and buy your yeast locally during the summer if you can. It may be a touch more expensive, but the yeast companies send them in insulated boxes via second-day air to the homebrew shops. When I take delivery of them at the shop, they are rarely warmer than about 75 degrees even in the middle of summer.

 
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Old 08-12-2011, 11:05 PM   #7
td9479
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Jan 2011
philadelphia, PA
Posts: 15

Thanks for all the advice. Will start brewing in about 2 hours. I'll let you all know the results.

 
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Old 08-15-2011, 03:27 AM   #8
td9479
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Jan 2011
philadelphia, PA
Posts: 15

Thanks again for all the help. 10 hours after pitching, the fermentation started. At around 17 hours, I was watching TV in my basement (which is under my kitchen where the primary is located at 75 degrees) and my wife told me to mute the TV. We could hear a heartbeat like sound coming from somewhere and followed it up to the kitchen. Sure enough it was the saison going to town. I have a blow off tube going into an empty gallon water bottle. It was music to my ears. I guess the yeast was ok. I'll keep updating throughout the process and will eventually post the recipe.

 
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Old 08-24-2011, 01:34 PM   #9
td9479
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Jan 2011
philadelphia, PA
Posts: 15

Transfered to secondary after 9 days in primary. Average temp was 76 degrees F. OG=1.05 and the reading at xfer was 1.008. Added the dry hops. Airlock is not getting much activity and will take another reading tomorrow. This batch fermented pretty quick and if the reading holds, I'll bottle it this weekend. Should I try to rouse the yeast ? OR hope that it is done? I've used all calypso hops for this saison and the sample was awesome. Will update as I go. Thanks again



 
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