fermentation question - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > fermentation question

Reply
 
Thread Tools
Old 01-09-2013, 03:43 PM   #1
Assoc
HBT_SUPPORTER.png
 
Assoc's Avatar
Recipes 
 
Feb 2012
Lebanon, Mo
Posts: 32



Let me give a quick rundown of my problem. Sunday night I pitched yeast from a yeast starter (Irish 1084). For the next 24 hours she fermented away nicely. When I woke up Tuesday morning all activity had died. Normally would not bother me however I realized a mistake had been made. I had my fermentation chamber set at 55 degrees which would be great if i was using lager style yeast however the Irish 1084 temp range is 62 - 72 degrees. I quickly removed the carboy and placed in the bathroom which stays at 70 degrees.
Question is did I kill my yeast or will it come back to life?
My current refractometer reading is 1.018

Batch Size: 5.00 gal Style: Sweet Stout
Boil Size: 8.24 gal Style Guide
Color: 36.0 SRM Equipment: My Equipment
Bitterness: 27.0 IBUs Boil Time: 60 min
Est OG: 1.057 (14.2 P) Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.012 SG (3.2 P) Fermentation: Ale, Single Stage
ABV: 6.0%



 
Reply With Quote
Old 01-09-2013, 03:45 PM   #2
BigRedHopHead
Recipes 
 
Feb 2012
Omaha, NE
Posts: 290
Liked 20 Times on 19 Posts


Shake it up, warm it up. Should wake them back up. I doubt you killed them at 55 degrees.


__________________
Beer is the answer....but I can't remember the question.

 
Reply With Quote
Old 01-09-2013, 03:45 PM   #3
evolcoms
Recipes 
 
Oct 2012
Hemet, Ca
Posts: 379
Liked 11 Times on 11 Posts


You could try warming it up or maybe pitching more yeast?
__________________
Sam
www.dartfrogsetc.com

Beers
In the Works: Peach Berry Wheat Ale
Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
In the Fridge:Blind Pig IPA, Raspberry Wheat Ale, Capt. Cascade American Amber Ale
Ciders
Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13

 
Reply With Quote
Old 01-09-2013, 03:49 PM   #4
Assoc
HBT_SUPPORTER.png
 
Assoc's Avatar
Recipes 
 
Feb 2012
Lebanon, Mo
Posts: 32


I shook it up when I carried the carboy upstairs. How violently should I shake it?

 
Reply With Quote
Old 01-09-2013, 03:58 PM   #5
stpug
Recipes 
 
Nov 2012
Posts: 3,600
Liked 665 Times on 559 Posts


Quote:
Originally Posted by Assoc View Post
I shook it up when I carried the carboy upstairs. How violently should I shake it?
Not violently at all. If you shook it a bit, don't worry. Just swirl it up so the crap from the bottom gets resuspended a little bit. I actually just spin my carboy while it's sitting on carpet and find that to be enough.

 
Reply With Quote
Old 01-09-2013, 04:03 PM   #6
peterj
Recipes 
 
Sep 2012
Smyrna, GA
Posts: 1,639
Liked 309 Times on 210 Posts


Cold won't kill yeast, it will just make them go dormant. That's why yeast is stored in the fridge. I would just keep the carboy in the 70 degree room for the rest of fermentation and it should be fine. You can swirl yeast up every now and then if you want.

 
Reply With Quote
Old 01-09-2013, 04:20 PM   #7
Assoc
HBT_SUPPORTER.png
 
Assoc's Avatar
Recipes 
 
Feb 2012
Lebanon, Mo
Posts: 32


Great, thanks for the suggestions.

 
Reply With Quote
Old 01-13-2013, 02:24 AM   #8
Assoc
HBT_SUPPORTER.png
 
Assoc's Avatar
Recipes 
 
Feb 2012
Lebanon, Mo
Posts: 32


Quick update. I moved carboy to a room that stays around 70 degrees. Within 48 hours yeast woke up and went back to work. In brewing, patients is truly a virtue.
Cheers

 
Reply With Quote
Old 01-13-2013, 02:57 AM   #9
daksin
HBT_SUPPORTER.png
 
daksin's Avatar
Recipes 
 
Aug 2011
San Diego, CA
Posts: 4,607
Liked 351 Times on 305 Posts


You should get it back down to 62, though- don't leave it at 70F.
__________________
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

 
Reply With Quote
Old 01-13-2013, 04:13 PM   #10
evolcoms
Recipes 
 
Oct 2012
Hemet, Ca
Posts: 379
Liked 11 Times on 11 Posts


Quote:
Originally Posted by Assoc View Post
Quick update. I moved carboy to a room that stays around 70 degrees. Within 48 hours yeast woke up and went back to work. In brewing, patients is truly a virtue.
Cheers
Nice! I keep my ales between 66-68.


__________________
Sam
www.dartfrogsetc.com

Beers
In the Works: Peach Berry Wheat Ale
Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
In the Fridge:Blind Pig IPA, Raspberry Wheat Ale, Capt. Cascade American Amber Ale
Ciders
Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
fermentation question jksweet Beginners Beer Brewing Forum 36 09-19-2011 09:58 PM
GF Fermentation Question dirtdigger Gluten Free Brewing 3 07-28-2010 03:25 PM
Fermentation question ReverseApacheMaster Cider Forum 6 05-20-2010 03:34 PM
Fermentation Question dnolan General Techniques 7 11-20-2007 03:27 AM
Fermentation Question arturo7 Beginners Beer Brewing Forum 4 06-21-2007 01:03 PM


Forum Jump