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at what temp does yeast die?

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53sparks

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i have my first batch in the secondary, every thing was going well i did hydro test before i transfered it showed that it was done, then last night my heat quit in the garage where the beer was, the air temp got down to about 50 degrees i didnt have a thermomometer on my carboy but i dont think the beer got that cold it was covered. the garage has in floor radiant heat so ithink that helped, at what temp does the yeast die? i am just concerned about carbonation when i bottle, Thanks Ron
 

mrk305

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It won't die from cold, just slow down. Just warm it up to room temp before bottling and it will be fine.
 

Joker

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Unless it freezes solid yeast does not die from cold, it just goes dormant until it warms back up. Heat will kill the yeast cells but I am not sure what the exact temp is. I am guessing it varies by the yeast.
 

Nurmey

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GaryA said:
Unless it freezes solid yeast does not die from cold, it just goes dormant until it warms back up. Heat will kill the yeast cells but I am not sure what the exact temp is. I am guessing it varies by the yeast.
Just for future reference and because I am a geek, yeast will be critically injured at 120° and killed off at 140°. Cool will retard it's growth and cold will slow it down to nothing. Yes, you can kill beer yeast with freezing unless you protect it's cells from bursting.
 

danbloke2000

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Just for future reference and because I am a geek, yeast will be critically injured at 120° and killed off at 140°. Cool will retard it's growth and cold will slow it down to nothing. Yes, you can kill beer yeast with freezing unless you protect it's cells from bursting.
Phew...so if I accidentally let my beer temp rise to 28/82 it will be OK?
 

BurtConnor

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28°C/82°F is fine. When baking bread I use water at blood temperature (around 37°C/98°F) to get the most out of the yeast.

Not sure how that sort of temperature would affect beer though. I'm keeping mine at a 'cooler than room temperature' limit.
 

danbloke2000

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28°C/82°F is fine. When baking bread I use water at blood temperature (around 37°C/98°F) to get the most out of the yeast.

Not sure how that sort of temperature would affect beer though. I'm keeping mine at a 'cooler than room temperature' limit.
mmm. me too. It was never my plan and let's just say there was a miss reading error. I keep mine in an out building which stays just about the right temp usually wih the little heat the freezer in there kicks out. Anyway, in error I miss read something and deceided I needed to put the brew belt on the barel. I had a look this morning and it was at 28°C....

Does anyone know if this might have killed it?

I usually get the airtrap bubbling by now (about day 3)

So, didtch it and start again to be safe? Don't wanna waste by only barrel on a month of undrinkable beer.....

PS. cool forum. I have only just disscovered it!
 

BurtConnor

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From what I've read, no bubbling doesn't mean no fermentation and I think the general advice is, stick at it. Take a hydrometer reading after a week or so to confirm whether there is activity.
 
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