Originally Posted by Truble
FWIW, I have been in this situation, and I used warm water. I just filled up the sink with 70*F water, and stood my bucket in it. By making sure that it is 70*F, you are not shocking the yeast too much, and can be assured that it cannot be raised outside the optimal temp window. I have noticed activity within a couple minutes. I have done this when, for some reason, they were not getting enough warmth where I was storing them. ONce I warmed them up, I put them in an area that I knew was getting warmth.
Simple and works.
I have tried this too in an attempt to get yeast activity up, but the carboy (and beer inside) ended up warm to the touch (water bath in the sink).
Do you think I fried the yeast??
Hope not, b/c I'm hoping to bottle the stuff soon...