*emergency* brew-day help needed - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > *emergency* brew-day help needed

Reply
 
Thread Tools
Old 03-18-2012, 12:31 PM   #1
Big_Belgian
Recipes 
 
Feb 2011
Milwaukee, WI
Posts: 101
Liked 8 Times on 6 Posts



I am brewing a porter this afternoon w/OG of 1062 using Wyeast 1056. Making a starter this morning, expecting to get it underway approx. 8 hours before pitching, I got distracted and pitched my smack pack into the starter wort at approx. 160 degrees (I misread the thermometer, thought it had cooled to 60 degrees). Its on the stir plate now, but I'm afraid I've either killed my yeast or created nasty off-flavors in the starter (1.5L) that will affect my beer. I can run out to the brewing store this morning and either buy a new smack pack or get two packets of S-05, Nottingham or other dry yeast. Any thoughts?

Thanks brewing dudes.

BB



 
Reply With Quote
Old 03-18-2012, 12:39 PM   #2
LakesideBrewing
Recipes 
 
Mar 2012
Methuen, MA
Posts: 462
Liked 493 Times on 123 Posts


160, yep your yeast is dead. Sorry.
I would run out to the store and buy another 1056.

Cheers,
-Mike



 
Reply With Quote
Old 03-18-2012, 12:40 PM   #3
ronclark
Constant Brewer
HBT_LIFETIMESUPPORTER.png
 
ronclark's Avatar
Recipes 
 
Nov 2011
Baltimore, MD
Posts: 212

No thoughts on your posted predicament. Sorry. However, I would suggest doing starters at least 24 hours in advance. That will give your yeast much more time to prepare for the task at hand and you will be happy with the outcome.
__________________
Violence is not the answer, although it is a very good suggestion.

 
Reply With Quote
Old 03-18-2012, 12:41 PM   #4
Camride
Recipes 
 
Jan 2012
Raleigh, NC
Posts: 109
Liked 3 Times on 3 Posts


Quote:
Originally Posted by LaFinDuMonde View Post
160, yep your yeast is dead. Sorry.
I would run out to the store and buy another 1056.

Cheers,
-Mike
Agreed, they're dead. Go get some more yeast.
__________________
Almost out - Irish Red
Bottled - Imperial IPA
Fermenting - Belgian Trippel
Up Next - Trappist, Imperial Irish Red

All extract for now but making plans for the AG switch.

 
Reply With Quote
Old 03-18-2012, 12:42 PM   #5
Seven
Recipes 
 
Jan 2011
Pittsburgh, PA
Posts: 1,539
Liked 166 Times on 79 Posts


If it were me I'd pitch some re-hydrated Nottingham yeast and keep the fermentation temps for the first week between 62 and 64 degrees F.

 
Reply With Quote
Old 03-18-2012, 12:43 PM   #6
apparatus
HBT_LIFETIMESUPPORTER.png
 
apparatus's Avatar
Recipes 
 
Mar 2006
Salem, Oregon
Posts: 252
Liked 9 Times on 6 Posts


Go get the dry. Yeast can not survive @ 160*
__________________
Apparatus

 
Reply With Quote
Old 03-18-2012, 12:50 PM   #7
Big_Belgian
Recipes 
 
Feb 2011
Milwaukee, WI
Posts: 101
Liked 8 Times on 6 Posts


Thanks for the quick replies - much appreciated.

BB



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
2nd brew-advice needed Bradfordmon Beginners Beer Brewing Forum 11 08-08-2011 11:31 PM
Brew Emergency: Wyeast pitching BugAC Beginners Beer Brewing Forum 10 06-02-2011 01:43 AM
Looking to Brew:What equipment needed? ODI3 Beginners Beer Brewing Forum 2 04-22-2011 06:55 PM
Emergency Mid Brew question!!! Grains/Grain bag wawawrx Beginners Beer Brewing Forum 5 03-20-2010 07:20 PM
**** - Early Brew Day Emergency- What Would you Do? Stevorino Beginners Beer Brewing Forum 16 05-03-2008 05:19 PM


Forum Jump