Did citrus kill my yeast?

[bjl110]

I am making a blood orange hefe and added the zest and fruit last night after the primary fermentation slowed down. This is supposed to kick off a secondary fermentation, but the opposite has happened. No more airlock activity and no more kruasen. I know those arent fail proof 100% guaranteed methods of observing fermentation (insert rant about hydrometer here), but let's be honest they are pretty darn good indicators, which is why people use them. Is it possible the citric acid killed the yeast? Is it possible it fermented out overnight on day 4? I'm going to take a hydro sample tonight just to see where I am probably. Thoughts on this anyone?

 

[TyTanium]

It didn't kill the yeast. The oils in the zest may have dissipated the krausen.

It is possible (and probable) it fermented out overnight...hefe yeast works quickly.

Trust your hydrometer.

 

[bjl110]

Yup, fermented out. Beersmith had an FG of 1.012 and I'm at 1.010. I tasted a sample too. Pretty weird, but I've never tasted four day old beer before.

 

[Shaneoco1981]

Can I get the recipe for the blood orange hefe?

 

[bjl110]

The recipe I used is the "honey orange hefeweizen" in the recipe database, and then I just used six blood oranges after primary ferm. Bottled it yesterday and it tastes pretty good. Prominent blood orange with the honey malt sweetness balancing the tartness well.

 

[mopillar]

Yeah just enjoying my Blood Orange Hefe the past few days. Tossed the oranges and zest in when I put in the primary because of how fast the hefe yeast works. Throw a slice or two of orange in with it in the glass and it is awesome on a hot day!