Aerated after pitching yeast!

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BWRIGHT

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I'm not to happy with my second attempt. Did not go as good as first one. I'm made an Oatmeal Stout from extract and steeping grains. I got 2 problems. First I forgot to aerate the wort after I racked into my primary, so I did it after I pitched the yeast... No, actually I have 3 problems. Secondly, I pitched the yeast about 5*F over what it says(bone head). And third, for some reason after I racked into my carboy, there appears to be only about 3.5G of wort. It's right next to my first batch and its an inch and a half below the first one. SO, i'm an idiot, but what should I do about the low level? My OG reading was about 2-4 points off. I assume from the low volume. So should I top it off to 5 gallons? And is my yeast going to be alright. It's Safale US-05. I started both batches at 6.25G of water, and they both boiled the same amount of time, WTF?
 

videoman

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If your yeast has not become active, I'd put in enough water to meet your desired OG.

Yeast is pretty resillient... the 5 degrees may or may not make a difference... time will tell.

Good luck....
 

TinmanDan

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5 degrees over the stated temp really shouldn't matter at all - according to the sources I've read, yeast death occurs around 100 degrees, so if your temp was around 85 or 90, it should still be fine. I did the same thing once (racked two gallons of wort that was warmer than it should have been to a primary with three gallons of cooler water, resulting in a temp that was still too high), and by the next morning, the wort was frothing like mad, and my blowoff tube was bubbling every 3 seconds. I second Videoman -- yeast is pretty hardy stuff...give it a little time, and you may still find you have a good beer.
 
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BWRIGHT

BWRIGHT

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well I did top it off to 5 gallons last night. It's been 14 hrs and the airlock is bubbling every 3 seconds, so my yeast must be ok. Now I'm worried that I may have created some fruity flavors which I definitely don't want in a stout.
 

Kim

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TinmanDan said:
according to the sources I've read, yeast death occurs around 100 degrees, so if your temp was around 85 or 90, it should still be fine. .
Actually 100 degrees farenheit isn't really going to kill off your yeast tbh. I have some strains that have to be grown at 37 degrees (research yeast). This temperature is a heat shock for the yeast however and fermenting this high would give off some wrong tasting by-products.

So your yeast are probably fine for pitching at 5 degrees higher than asked for. As long as you cooled it to the correct temperature before they actively started fermenting I wouldn't worry on that score.

as to the difference in volume. Different density wort maybe?
 
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BWRIGHT

BWRIGHT

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Sorry guys, I was freaking out a little bit last night and I may have had 1 too many Guinness. Will keep it to one in the future. So, go ahead, let the n00b have it.
 
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