I was drunk and read my thermometer at 70f when it was actually 170f. After I threw it into the bucket and added 2 gallons of water it was hard to lower the temperature. Is my yeast dead, and/or should I re-pitch?
I have to know....how does this happen?
The temp range of the yeast is on the package. Pitching temps are in the kit instructions. There are stickies all over this site and others on brewing basics. Every home brew book ever written also spells this out.
How do these type of things happen to noobs? I started brewing long before internet boards were around and never made any of these crazy mistakes...sure I made small mistakes and still do, but some of these are getting out there. Maybe it's because I read up and had some sort of understanding of what I was doing BEFORE attempting. I don't mean to be a dick here, but I just don't get how these types of posts are here day after day after day....
Meh, it could be fine. You aerate when you stir during the boil right? (or does boiling remove all the air?) So why would aerating at 170 cause that much more harm? And a lot of people cool without a chiller or ice bath. Re-pitch.
smalliewader, you are a turd-face.
Thanks everyone else for your help!
Does everyone agree I should pitch some fresh yeast? Is there any downside to doing this?
What is your hydrometer telling you? If its done fermenting, then why repitch, if it never took off, and its been over 4 days or so, then repitch.
boostsr20 said:I was assumingthis all happened within 24hours. If it's past that point just let it go. What temp was it at when you noticed active fermentation. If you pitched at 110 and if didn't show signs till it got to 80, then I'd pitch some fresh yeast. If it was fermenting at 100 and didn't get down to 70 within 12 hours I'd just let it go.
cclloyd said:....or "Hot Schweddy Balls Ale"....
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