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Old 02-25-2012, 10:12 PM   #1
Aug 2011
Foothills, CA
Posts: 25

The other night while I was brewing I asked my "helper" to place the yeast smack pack in the house where it was warm and put the LME in hot water while the grains were soaking. When it came time to add the malt I noticed that the malt was still very thick. Upon further inspection I saw that the yeast smack pack had been submerged in hot water for approximately 60 minutes. I took the pack out which had slightly swelled but not fully. When it came time for the yeast the pack was the same size. I had no other options so I added the yeast assuming that it had not had enough time to activate. here it is two days later and there is no signs of fermentation, no gas, no foam etc. Is the batch useless at this point? Can I add a fresh pack of yeast and save the brew? Please help!!!
Brush Monkey Brewing
Keg 1 - Empty
keg 2 - Empty
keg 3 - Empty
keg 4 - Empty

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Old 02-25-2012, 10:51 PM   #2
drhookmec's Avatar
Nov 2011
Pont., MI
Posts: 282
Liked 3 Times on 3 Posts

I wouldn't give up on that yeast just yet, They may be in there reproductive state.

What was your OG??
What temperature are you keeping the fermentor at?
What yeast did you use?

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Old 02-25-2012, 11:15 PM   #3

Depending on how hot the water was, yes, the yeast might have been killed. No harm in pitching another packet of yeast, in my opinion.

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Old 02-26-2012, 12:09 AM   #4
Dec 2011
l.a., ca
Posts: 1,372
Liked 13 Times on 13 Posts

LOL, I saw the plot moving that direction.

Pitch another if no bubbles when you wake up. Or pitch it now- no worries.

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Old 02-26-2012, 01:38 AM   #5
Brew Meister
wadefisher's Avatar
Jul 2009
Lewistown / Dade City, PA / FL
Posts: 278
Liked 10 Times on 8 Posts

If you have yeast, pitch again.

www DrunkMonkeyBrewWerks dot com

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Old 03-02-2012, 05:43 AM   #6
ChiechiBrouw's Avatar
Apr 2011
Groningen, the Netherlands
Posts: 64
Liked 3 Times on 3 Posts

I had pretty much the same problem just this week, except that the slap pack was DOA for some unknown reason. I pitched it anyway (from a starter), but not so much as a fart in the airlock for three days. Fortunately (and I highly recommend this practice for this very reason) I had a fridge full of recovered yeast, so I cracked open a year-old jar (of a different strain, unfortunately) and pitched it--the fermenter was going nuts within 48 hours... Now I'm crossing my fingers that my sanitation skills are up to snuff.

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Old 03-02-2012, 07:41 PM   #7
Jan 2011
Pittsburg, KS
Posts: 1,867
Liked 23 Times on 20 Posts

Sounds like you need to fire the helper
Time to have some fun

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Old 03-03-2012, 03:59 AM   #8
Jul 2011
virginia beach, virginia
Posts: 984
Liked 18 Times on 18 Posts

If the yeast got above 120 it is dead. Pitch more yeast.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

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Old 03-03-2012, 05:07 AM   #9
Jan 2008
Brooklyn, NY
Posts: 1,139
Liked 40 Times on 33 Posts

It can't hurt to throw in more yeast. The worst that can happen is that the carboy explodes.

But really, the only bad thing that could happen is that the wort got infected while sitting. You should be fine.

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Old 11-05-2012, 12:17 AM   #10
Nov 2012
Minneapolis, MN
Posts: 1

I am going to raise this thread from the dead because I just did the same darn thing to a batch of cider. I pitched more yeast, it has been 3 days, and still no activity.

Is there anything I can do or should I drink my 4 and some-odd gallons of apple cider and start all over again?

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