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Old 06-08-2012, 04:04 AM   #1
Flike01
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Feb 2012
Kenosha, Wisconsin
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I got a Belgian Wit kit about a week ago. It had a smack pack included in it, and I completely forgot to refrigerate it because I'm used to using vials now and making starters...it just completely slipped my mind.

So no refrigeration for a week -- I pitched it eight ours ago (after activating the nutrient pack three hours prior to pitching) and there is 0 evidence of any activity. I am assuming my yeast that was added are no longer living.

So this brings me to three choices:

1: I can wait it out a little longer and just see if most of the yeast died...if they reproduce enough in the next day or two they could revitalize (if not all dead).

2: I can go to the homebrew store tomorrow to see if they might have some wit yeast and repitch.

3: I have harvested yeast from my kölsch batch from three weeks ago in the fridge. I could pitch this, but I don't know how a belgian wit would taste at the end of the day when kölsch yeast is what did the fermentation.

Any thoughts/advice?

 
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Old 06-08-2012, 04:31 AM   #2
chumpsteak
 
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I sometimes leave yeast sitting at room temperature for a month or two during primary fermentation. I'm not sure why you would have any problems with your yeast. 8 hours is not nearly enough time to worry about whether or not fermentation has started. Give it a couple days and then panic.

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Old 06-08-2012, 04:55 AM   #3
Flike01
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Feb 2012
Kenosha, Wisconsin
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I guess I have just been really spoiled in the past Usually my yeast starts becoming very active in the first four hours or so. To see absolutely no activity in my airlock has had me fearing for the worst.

I will probably do as you say and let it sit for a couple of days. I would rather end up with a belgian wit like I originally intended rather than a crisp/dry version of one.

 
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Old 06-08-2012, 05:41 AM   #4
Heatwaves
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May 2012
Santa Ana, CA
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Even if just 10% survived, they'll start multiplying like crazy. I'm may take up to three days, but they'll catch on. I think you'd only have to be worried if your room temp was over 85 degrees for the week. If it's 70-ish, you'll be fine.

What you did is just the opposite of a yeast starter. :-)

 
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Old 06-08-2012, 02:13 PM   #5
Flike01
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Feb 2012
Kenosha, Wisconsin
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Thanks for talkin' me down guys! This morning it is bubblin' away

 
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Old 06-08-2012, 02:23 PM   #6
progmac
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it's never time to panic

 
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Old 06-09-2012, 03:25 AM   #7
planetscott
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May 2010
earth
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Wow.....I thought this thread was about a zombie invasion......
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Old 06-09-2012, 03:53 AM   #8
Stauffbier
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Quote:
Originally Posted by planetscott View Post
Wow.....I thought this thread was about a zombie invasion......
As long as nobody is biting your face, you're ok!

 
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Old 06-09-2012, 05:46 AM   #9
Flike01
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Feb 2012
Kenosha, Wisconsin
Posts: 42

I forgot to mention I added 2lbs of bath salts to my wort.

...time to panic now?

 
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Old 06-09-2012, 05:55 AM   #10
kennywd
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Jun 2011
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Quote:
Originally Posted by planetscott
Wow.....I thought this thread was about a zombie invasion......
Quote:
Originally Posted by Stauffbier

As long as nobody is biting your face, you're ok!
Quote:
Originally Posted by Flike01
I forgot to mention I added 2lbs of bath salts to my wort.

...time to panic now?

I see a pattern...... http://globalgrind.com/news/bath-sal...e-police-video

Be prepared, never know when bath salt hyped zombies will attack...

 
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