Bone head move

[JoeTrott]

The wort has been sitting for 1.5 weeks and I just realized the activated yeast is still in the fridge. What should I do?
Thanks

 

[OHIOSTEVE]

pitch the yeast... what are you gonna lose? if your sanitation is good I bet you are fine... some people store wort for months before pitching... granted they plan it and store it in a controlled container but I wager it is fine.

 

[flars]

How does the surface of the wort look. A film or spider web like lines forming on the surface is a good indication of an infection. Taste a sample of the wort. Draw the sample with a sanitized thief or turkey baster. Sweet tasting, with no sign of sour or vinegar, it is probably still okay. Pitch the yeast if there is no visual indication of infection and the sample tastes good.

 

[WayFrae]

I bet an infection has taken hold since it has been so long unless everything was sterile which is unlikely.

 

[Ozarks Mountain Brewery]

smell it, it should smell like sugar not mold or mildew if it does smell good just shake it well until it foams and pitch the yest

 

[jtratcliff]

the no-chill folks have wort sitting for weeks to months. You could be fine if your sanitation was good and you had the fermenter closed up tight.

You already spent the $$ on ingredients and the time to make the wort. Might as well see it through.

 

[JoeTrott]

Thanks guys. Smells fabulous as its an Irish stout and a layer of foam at the top. I am yeasting.

 

[dkeller12]

Was that layer of foam there when you sealed it up before? If not, something, possibly a wild yeast, got into the bucket and started fermenting it.

 

[SmokeyMcBong]

yup, foam usually would indicate fermentation.

what does it taste like??

 

[sweetcell]

heat the wort up to 180*F (AKA pasteurize it). that will kill anything in there. cool, then pitch your yeast. hopefully whatever was in there previously hasn't had too much of a flavor impact.

you could go all the way and boil it, but that's not needed and will have more of an impact on the taste.

 

[bja]

The wort has been sitting for 1.5 weeks and I just realized the activated yeast is still in the fridge. What should I do?
Thanks

How drunk do you need to be to do something like this?

 

[JoeTrott]

The foam was there when I capped it. I added 2 pounds dried cherries and it produced a pinkish foam after I steeped and added to wort. I am anal about sterilization. I spend hours cleaning and sanitizing everything I use. Even the bags the hops and sugar come in before I cut them open. I use water from a reverse osmosis installed in my sink etc. I have never had an infection that I know of. My lid was on tight and the air lock had sanitizer in it. It tasted like sweet cherries mixed with grain. Delicious actually

 

[Jupapabear]

Hell, drink it as is!

 

[JoeTrott]

I actually did drink about a pint. Good but too sweet

 

[SmokeyMcBong]

Awesome. A week and a half of maceration should add some awesome flavor! If you haven't already, go ahead and pitch away.

 

[Jupapabear]

Keep us informed on the progress and outcome!

 

[JoeTrott]

Will do. Thanks

 

[JoeTrott]

So far it tastes slightly sour and not much airlock activity. Is it possible the wort was too cold for the yeast?

 

[chezhed]

yes, it is possible. what is the temp and what yeast?

 

[JoeTrott]

63 deg f. Liquid y yeast

 

[chezhed]

i would try raising the temp. depending on yeast strain, that is probably a little cool and activity will take a while

 

[JoeTrott]

I'll throw the heat tun under it tonight

 

[JoeTrott]

Still in primary. Pretty sure it's done fermenting. Tastes very good. Will bottle Saturday so it's ready for xmas.

 

[JoeTrott]

Still in secondary fermentation and not ready but I popped a bottle prematurely and it is delicious. I think I'll hold out a couple weeks on the yeast from now on.

 

[JoeTrott]

Secondary ferment is taking forever. Beer is still flat. Has been bottled over 45 days now

 

[dcross41796]

Still in secondary fermentation and not ready but I popped a bottle prematurely and it is delicious. I think I'll hold out a couple weeks on the yeast from now on.

How is it bottled but still in the secondary?
If you bottled the beer it should of carbed up by now if you added sugar or priming tablets to the bottles.

 

[Pkrd]

Did you take any gravity readings?

 

[JoeTrott]

Sorry I call the bottling part secondary. Starting sg 1.97 fg 0.54 I boiled the corn sugar 5 mins and bottled. There is a tiny bit of carbonation but not much. It's in my basement on the cement slab in San Francisco and the temp is approx 40f could this be it? But I bottled some ipa same time and it's fine.

 

[flars]

Sorry I call the bottling part secondary. Starting sg 1.97 fg 0.54 I boiled the corn sugar 5 mins and bottled. There is a tiny bit of carbonation but not much. It's in my basement on the cement slab in San Francisco and the temp is approx 40f could this be it? But I bottled some ipa same time and it's fine.

40°F is to cold for the yeast to work. Hold the bottles in a warmer area, about 70°F to bring the yeast out of dormancy.
Your OG was 1.097 and the FG was 1.054? Are you using a refractometer for SG or a hydrometer?
Very high OG for a stout, and it seems a dangerously high FG to bottle, unless the cherries added a lot of unfermentable sugars.

 

[xfjfyuj]

The wort has been sitting for 1.5 weeks and I just realized the activated yeast is still in the fridge. What should I do?
Thanks