Need some help here... I brewed a Weizen yesterday with the intent of using White Labs 351 "Bavarian Weizen" yeast, as I've liked the outcome on some previous projects.
For whatever reason the process last night took far too long. I couldn't get things to boil nearly as quickly as I have in the past. Thus extending my process time to 3+hrs for a 5gal batch. My frustration continued as I split the tubing on my wort chiller and only got the wort down to around 85F or so....
So at the end of the process, I had a decision to make. Pitch the yeast (which I had in a starter all day and was humming along) higher than I wanted or wait until today and risk infection. Just having ruined a 5 gal batch due to some infection (still not sure what happened) I opted to pitch.
No bubbling on the airlock this AM. Pitched at 11:00pm yesterday.
So, what in the parlance of my native Western New York "What do yous guys think?" did I kill the yeast? Should I visit the LHBS and get another tube and re-pitch?
For whatever reason the process last night took far too long. I couldn't get things to boil nearly as quickly as I have in the past. Thus extending my process time to 3+hrs for a 5gal batch. My frustration continued as I split the tubing on my wort chiller and only got the wort down to around 85F or so....
So at the end of the process, I had a decision to make. Pitch the yeast (which I had in a starter all day and was humming along) higher than I wanted or wait until today and risk infection. Just having ruined a 5 gal batch due to some infection (still not sure what happened) I opted to pitch.
No bubbling on the airlock this AM. Pitched at 11:00pm yesterday.
So, what in the parlance of my native Western New York "What do yous guys think?" did I kill the yeast? Should I visit the LHBS and get another tube and re-pitch?