Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Dumb noob mistake?
Reply
 
Thread Tools
Old 01-25-2013, 01:06 AM   #1
dickproenneke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Philadelphia, PA
Posts: 265
Liked 20 Times on 18 Posts
Likes Given: 12

Default Dumb noob mistake?

I rehydrated a pack of notty in 98F water and let er sit for about 20mins. Then I totally spaced and didn't adjust the yeast temp to my wort temp. I'm guessing that the yeast was maybe 20F warmer than my wort when I pitched. 24hrs later i have no sign of fermentation. How bad did I screw this up?


__________________
"I don't want these logs looking like a Boy Scout was turned loose on them with a dull hatchet" -DP
primary 1: Desert Sky's Bombshell Blonde Ale
primary 2: :(
bottled: Sim'arillo IPA, Stout, BM's Centennial Blonde, Belgian Blonde, Citra'rillo APA, Saison, Mt. Hood Blonde
dickproenneke is offline
 
Reply With Quote
Old 01-25-2013, 01:12 AM   #2
amandley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 73
Default

I am definitely not an expert BUT the first prob I see is that the water was 98*. Everything I have seen so far says to rehydrate in 70-80* water.
Also, getting the yeast down to wort temp provides less "shock" to the yeast but as long as the yeast is still alive (not rehydrated at too high a temp) it should start acting eventually, just may take awhile if they get a little shock from the temp difference. According to what I can find, yeast doesn't get critically injured until *120, you may get some off flavors from 100 but not sure.


amandley is offline
 
Reply With Quote
Old 01-25-2013, 01:16 AM   #3
mcbaumannerb
HBT_LIFETIMESUPPORTER.png
Feedback Score: 43 reviews
 
mcbaumannerb's Avatar
Recipes 
 
Join Date: May 2012
Location: Phoenixville, Pennsylvania
Posts: 9,335
Liked 5281 Times on 3049 Posts
Likes Given: 15702

Default

Yeah the rehydrating temp is way high for this yeast. It is listed at 57-70 so 98 is definitely pushing it. There is a chance you could still be okay, give it another day and if there is still no activity you might pitch another packet.
__________________
Untappd: mcbaumannerb BEEr

Facebook: BEEr
mcbaumannerb is offline
 
Reply With Quote
Old 01-25-2013, 01:24 AM   #4
dickproenneke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Philadelphia, PA
Posts: 265
Liked 20 Times on 18 Posts
Likes Given: 12

Default

Quote:
Originally Posted by mcbaumannerb
Yeah the rehydrating temp is way high for this yeast. It is listed at 57-70 so 98 is definitely pushing it. There is a chance you could still be okay, give it another day and if there is still no activity you might pitch another packet.
No no I'm sorry maybe I wasn't clear with my problem... My wort was 60F and my rehydrated yeast was approx 80F. I didn't realize that I was supposed to add chilled wort to the rehydrated yeast to lower the yeast temp prior to pitching. Now I'm wondering if my yeast was too hot when I pitched. I hope that makes sense
__________________
"I don't want these logs looking like a Boy Scout was turned loose on them with a dull hatchet" -DP
primary 1: Desert Sky's Bombshell Blonde Ale
primary 2: :(
bottled: Sim'arillo IPA, Stout, BM's Centennial Blonde, Belgian Blonde, Citra'rillo APA, Saison, Mt. Hood Blonde
dickproenneke is offline
 
Reply With Quote
Old 01-25-2013, 01:29 AM   #5
mcbaumannerb
HBT_LIFETIMESUPPORTER.png
Feedback Score: 43 reviews
 
mcbaumannerb's Avatar
Recipes 
 
Join Date: May 2012
Location: Phoenixville, Pennsylvania
Posts: 9,335
Liked 5281 Times on 3049 Posts
Likes Given: 15702

Default

Quote:
Originally Posted by dickproenneke View Post
No no I'm sorry maybe I wasn't clear with my problem... My wort was 60F and my rehydrated yeast was approx 80F. I didn't realize that I was supposed to add chilled wort to the rehydrated yeast to lower the yeast temp prior to pitching. Now I'm wondering if my yeast was too hot when I pitched. I hope that makes sense
If the yeast was 80 then you should be okay. Notty is plenty happy at 60. But if the rehydrating water was at 98 when you added the yeast that could be a problem.
__________________
Untappd: mcbaumannerb BEEr

Facebook: BEEr
mcbaumannerb is offline
 
Reply With Quote
Old 01-25-2013, 02:35 AM   #6
dickproenneke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Philadelphia, PA
Posts: 265
Liked 20 Times on 18 Posts
Likes Given: 12

Default

Quote:
Originally Posted by amandley
I am definitely not an expert BUT the first prob I see is that the water was 98*. Everything I have seen so far says to rehydrate in 70-80* water.
Also, getting the yeast down to wort temp provides less "shock" to the yeast but as long as the yeast is still alive (not rehydrated at too high a temp) it should start acting eventually, just may take awhile if they get a little shock from the temp difference. According to what I can find, yeast doesn't get critically injured until *120, you may get some off flavors from 100 but not sure.
That's so strange... The danstar packet specifies 86-95* and Palmer states 95-105* so I thought I was good at 98*.
__________________
"I don't want these logs looking like a Boy Scout was turned loose on them with a dull hatchet" -DP
primary 1: Desert Sky's Bombshell Blonde Ale
primary 2: :(
bottled: Sim'arillo IPA, Stout, BM's Centennial Blonde, Belgian Blonde, Citra'rillo APA, Saison, Mt. Hood Blonde
dickproenneke is offline
 
Reply With Quote
Old 01-25-2013, 01:59 PM   #7
dickproenneke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Philadelphia, PA
Posts: 265
Liked 20 Times on 18 Posts
Likes Given: 12

Default

I woke up to the sound of an airlock hammering away this morning
__________________
"I don't want these logs looking like a Boy Scout was turned loose on them with a dull hatchet" -DP
primary 1: Desert Sky's Bombshell Blonde Ale
primary 2: :(
bottled: Sim'arillo IPA, Stout, BM's Centennial Blonde, Belgian Blonde, Citra'rillo APA, Saison, Mt. Hood Blonde
dickproenneke is offline
 
Reply With Quote
Old 01-25-2013, 02:10 PM   #8
GrogNerd
mean old man
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
GrogNerd's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Sterling, VA
Posts: 4,420
Liked 1324 Times on 865 Posts
Likes Given: 148

Default

first thing the yeast does is use up all that oxygen from when you aerated (you DID aerate, right?) to multiply. while this is happening, your airlock will be quiet.

when the oxygen is done, that's when fermentation starts, because that's what fermentation is: respiration in the absence of oxygen. now, instead of multiplying, the magical little critters start to pee alcohol and fart CO2

ain't it great?

our job as brewers is to make yeast happy and from your last post, it sounds like they're letting you know you did a good job. just give them time to do the other things AFTER they're done fermenting.
__________________
#redbully

"Why must it always be pandemonium?" - George Mueller/Nelson Van Alden

"Beer. Good." - Words of House Grog

drinking: Wojtkowiak Piwo, CLB's Barleywine, 8Hearted Pale Ale, O'Rob's Dry Irish Stout, DB8PT Session Ale, Wojtkowiak Grodziskie - bottle conditioning: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, CLB's Barleywine 1.2
GrogNerd is offline
 
Reply With Quote
Old 01-25-2013, 03:00 PM   #9
dickproenneke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Philadelphia, PA
Posts: 265
Liked 20 Times on 18 Posts
Likes Given: 12

Default

Quote:
Originally Posted by GrogNerd View Post
first thing the yeast does is use up all that oxygen from when you aerated (you DID aerate, right?) to multiply. while this is happening, your airlock will be quiet.

when the oxygen is done, that's when fermentation starts, because that's what fermentation is: respiration in the absence of oxygen. now, instead of multiplying, the magical little critters start to pee alcohol and fart CO2

ain't it great?

our job as brewers is to make yeast happy and from your last post, it sounds like they're letting you know you did a good job. just give them time to do the other things AFTER they're done fermenting.
Hey thanks GN! I started to worry b/c I hear stories from folks that claim they get activity after 4hrs, 6hrs, 12hrs, with notty... I did aerate very well.
__________________
"I don't want these logs looking like a Boy Scout was turned loose on them with a dull hatchet" -DP
primary 1: Desert Sky's Bombshell Blonde Ale
primary 2: :(
bottled: Sim'arillo IPA, Stout, BM's Centennial Blonde, Belgian Blonde, Citra'rillo APA, Saison, Mt. Hood Blonde
dickproenneke is offline
 
Reply With Quote
Old 01-25-2013, 03:36 PM   #10
pnj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: seattle
Posts: 502
Liked 15 Times on 6 Posts

Default

I personally don't re hydrate my notty anymore. I just cool my wort and dump the packet in. Works like a charm.

YMMV...


pnj is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
dumb mistake reiffer75 Beginners Beer Brewing Forum 5 09-18-2012 09:11 PM
Dumb mistake... Cacauba Beginners Beer Brewing Forum 11 07-05-2011 09:41 PM
Dumb mistake theo1069 Recipes/Ingredients 3 06-21-2011 05:05 PM
Dumb mistake Marmadoon Beginners Beer Brewing Forum 15 04-18-2011 12:22 AM
Dumb mistake KENfromMI Wine Making Forum 2 09-03-2008 08:21 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS