Did I do something wrong?

[NebEknoh]

So we rehydrated the yeast when the instructions told us not to. ( we read the instructions afterwards as we noticed the fermentation process wasn't quite right) before we put the beer in the primary, we strained the sediment out. It's been in the primary for about 6 days and there has not been any bubbles in the air lock. I opened up the fermenter to take a peak, and this is what it looks like. Is this batch screwed ?

 

[NebEknoh]

View attachment ImageUploadedByHome Brew1430430472.227298.jpg

 

[wysiwyg]

Not quite sure if I understand the process you followed, but the picture is quite helpful! Looks like no fermentation happened. I would pitch another yeast pack and see what happens. If nothing after a week then you may want to dump and start over.

No worries, there are 'learnings' in every brew day!

 

[TechyDork]

What temp water did you use to rehydrate the yeast? I would think that even a very old packet of yeast would give some signs of fermentation?

Also what yeast did you use and what temp is your fermenter sitting at? If it is in a cooler spot, say under 60F, it may take a lot longer for fermentation to really take off. Though 6 days is a pretty long time and you should see some signs of fermentation.

Did you take an hydrometer readings? Do you know what your gravity was going in to the fermentor? What is it now?

 

[Talgrath]

By the look of it, no fermentation occurred. That said, rehydrating a yeast packet is a good thing to do, despite what the instructions might say, just make sure you rehydrate with warm water. Was this a packet from a kit? If so, fairly often they don't get stored at the proper temperature and fail because of it. I would buy a packet of a similar yeast, rehydrate the packet and pitch it again. Also, if the beer is an ale you will need to keep the temperature between about 60F and 70F for good flavor and fermentation, maybe as high as 75F.

 

[Rockn_M]

That picture looks like there wasn't any fermentation. Can you provide details on how you rehydrated the yeast?

 

[Kharnynb]

what exactly do you mean with "strained the sediment out"?

did you accidentally strain all the yeast out of your beer?

 

[NebEknoh]

Yes, I have been thinking and i'm pretty sure that the straining should of waited until after the fermentation. Well, now I know. I also might of rehydrated the yeast at too hot of a temp. The water i put the yeast in was close to boiling :/ So the best suggestion is to just try adding another packet of yeast? I will try it and let you all know how it goes. Thanks for all these responses!

 

[slym2none]

The water i put the yeast in was close to boiling :/

 

[Kharnynb]

Next time tips:
-rehydrating yeast at about 75-80F, it doesn't kill yeasties.

You only strain wort after boil, but way before adding yeast.
You don't stain after the yeast is added, it adds oxygen and ruins your beer over time.

 

[Talgrath]

Yes, I have been thinking and i'm pretty sure that the straining should of waited until after the fermentation. Well, now I know. I also might of rehydrated the yeast at too hot of a temp. The water i put the yeast in was close to boiling :/ So the best suggestion is to just try adding another packet of yeast? I will try it and let you all know how it goes. Thanks for all these responses!

Yeah, that water temperature probably killed all the yeast when you tried to rehydrate it; ale yeast dies at 120F plus, near boiling would be over 200F. Also, straining out sediment is something to be done before bottling, if at all.

 

[d3track]

Don't strain your beer through anything after fermentation

 

[beardown2489]

You don't stain after the yeast is added, it adds oxygen and ruins your beer over time.

Let's not be confusing.

Oxygen is good for yeast before active fermentation begins. The yeast use up the oxygen early to build up energy reserves.

It's once active fermentation has started that you want to avoid oxygen. That's when it will cause off flavors

 

[Kharnynb]

good point, i meant the same, you said it clearer

 

[Owly055]

Ignore the advice to "throw it away and start over"..... taste and smell the wort. Does it taste and smell OK.... It might have soured a little...... One never knows. Even if it has, it's still useable.. it'll just make a bit different beer, and you might want to cut the IBUs a bit compensate for the sour.

I would re heat the wort to sterilize it........ sour or not, and repitch the yeast. The best way to pitch dry yeast is to rehydate in COOL water before pitching......... Not warm water, not wort...... cool water. That water should be sterilized of course....by heating and cooling. The number of active yeast cells are nearly double if you do this as compared to pitching into wort, or rehydrating with wort.


H.W.

 

[Gavin C]

get some new yeast, rehydrate it exactly as the manufacturer directs on their website. (Very simple process) and pitch the yeast in. thats what I might do if I wanted to preserve it by killing any nasties that got in. You killed the yeast for sure in the hot water. 6 days on that wort might not be the safest thing in the world. Botulism is a concern with non-sterile wort.

Example steps for hydrating S-05 yeast would be something like this

• Boil water and pour 120ml into sanitized container
  
• Allow it to cool to 80+/-6F
  
• Sprinkle the yeast into the water , cover and let it sit for 15 minutes
  
• Stir it intermittently (gentle shaking/swirling) over the course of another 15 minutes
  
• You will now have a creamy yeast mixture
  
• Pitch this into wort at the correct temperature (60's is a good target)

This will give good results.

You will find more exact directions for the yeast you buy on whatever their website.