Hi

[Whitey70]

Hi everyone. N00b here, both on this board and to brewing.

Made a successful Belgian Triple a few months ago, and thought I'd take a stab at making a Mead today. I also bought myself a cool thermometer that hooks to the side of the brew kettle, which is where my problem comes in.

See I was raised with the Metric system, and when I pitched the yeast, I did so at 65 Celcius, thinking that it was 65 F.

So, I was hoping someone would advise me if the entire batch is toast, or if there's someway to save it.

Thanks for your help.

 

[DrinkinSurfer]

Cool it down and add more yeast? That would be my guess. I think the yeast you added is probably toast.

 

[COLObrewer]

65 C = 149 F, I believe you just murdered a billion or so of my best friends.:cross:

 

[Whitey70]

Yeah.... believe me I took no joy in committing genocide on that scale.....no way to uhhhh resurrect or revive them?

 

[Nurmey]

I'm afraid they cook at 140°.

 

[wyzazz]

The only good news is that when you pitch the new yeast, they will eat the little guys that you cooked. Dead yeast is the main ingredient in most Yeast Nutrient.