I'm in a pinch - How do I re-pitch?

Last night I brewed a specialty grain and extract IPA (DFH60 clone).

I believe all went well except during rehydration I screwed up and added my dry yeast (Safale US-05) to 150 degree sugar water. Immediately realizing the error, I cooled it (that took several minutes) then tried the "test" in John Palmer's writings, and got no activity whatsoever. I pitched anyway, at 65 degrees around 10:00 last night. Now, at 8:30 am, temp still at 65, no activity. From what I read on forums late last night, I assume the yeast could not have survived the 150 temp and that I killed the bacteria in the yeast and I should re-pitch ASAP.

I'm now going to the (nearby) supply store and buy the most appropriate yeast in stock. Selection is limited, but I have seen some liquid and some dry in their cooler.

My questions are:

1) should I take the time to do a starter if I get liquid, or do a rehydration if I get dry?

2) Should I aerate?

3) Other procedural advice?

 

my advice - just buy a packet of US-05 and rehydrate in tepid water

 

I agree with progmac.
US-05 in 90 degree water for 15min or so and pitch.

 

I would consider oxygenating just prior to pitching. Then again, that's just a gut feeling, never having done anything like that before.

 

Wow 150F! Yeah they're probably toast. I would go buy some dry yeast, rehydrate it properly, and then repitch as soon as you can. You need to get yeast in there fast (so you don't allow any bacteria or wild yeast to get a foothold) so I wouldn't go the liquid yeast and a starter route.

Also, you should always rehydrate in plain tap or spring water at around 80F-100F. That part of How to Brew is a little outdated. Dry yeast these days is much higher quality and they don't need to be proofed. Actually, rehydrating them in anything other than plain tap or spring water is very detrimental to the yeast cells' health. Even distilled and DI water is not good for rehydrating.

Aeration when using dry yeast is not as important and if you already aerated then you should be fine.

 

What about the aeration issue?

 

If your OG is over 1.060 pitch two packs of rehydrated US-05. Here is a link to rehydration from Fermentis.
http://www.brewwithfermentis.com/tips-tricks/yeast-rehydration/

 

If you pitch the yeast within the time limit of 30 minutes you won't need to aerate.. After 30 minutes the yeast begins using up reserves.

 

You folks are amazing. I planned to post my question and immediately fly to the store, hoping there may be one response when I returned.

But I posted, blinked, got the first response, typed my response to it, hit submit reply and saw four more.

 

I would aerate again. I think some people don't aerate with dry yeast, but I always have.

 

I'd skip aerating in this case. The dry yeast don't really need it, but competing organisms would love it. Since you are getting healthy yeast into the wort a little late, I would hesitate to do anything that might help a different bug that could already be trying to gain a foothold.

 

This was a morning of crushed pessimism.

First, I received way more and way quicker responses than imagined.
Then, the little brew store had the exact yeast (same as original - WS-05) that I was sure they would not have.

What's this world coming to?

 

I've read that it's best to boil the water for 5 - 10 minutes, and then cool to rehydration temperature. It might not be technically necessary, but I always do it, just to be safe. What can it hurt?

 

A positive outcome? The world has gone to **** for sure.
Sounds all sorted. Bet the brew will be yummy.

 

Yeah I usually do bring the water to a boil then cool it back down. I just do it in the microwave. You don't have to boil it for 5-10 minutes though. Just bringing it to a boil is more than enough to sanitize it. Like you said it's probably technically not necessary (I used to top up with water straight from the tap when I did partial boils) but it's pretty easy to do and it doesn't take very long with such a small amount of water.

 

It doesn't really hurt, unless you forget to cool the water enough. But honestly, you only need to get the water hot enough to pasteurize it (and even that is debatable, given how sanitary most water supplies are) and then cool it down to the hydration temp you are looking for.

If I were to grasp at straws to make a case against boiling hydration water, I guess maybe some of the minerals in the water might precipitate out due to the boiling (just bicarbonates, AFAIK, since sulfates don't precipitate out)..... but I don't think there is really any cause for concern and I certainly wouldn't try to sway anyone that feels strongly about boiling the water for a few minutes because I haven't noticed it to be a problem when I've done it in the past.