Cheesepolp
Active Member
I made my first batch yesterday. I took plenty of notes as well. Having read up quite a bit before hand, I knew to re-hydrate my yeast. So I boiled some water and let it cool some. Now here is the part I may have messed up. The water was still hot, I don't have an exact temperature. It was warm though.
I added it to a cup of this water, put plastic wrap over it and let it sit. I pitched it and continued normally. Now here I am, 36 hours later my airlock has not moved. I peaked inside through the airlock hole. No foam has developed on top. I took a initial hydrometer reading before hand.
I understand the whole "It might not start for 24-72 hours" thing, but my main question is, What temperature would the water have had to be at to kill my yeast? I don't have any more either, so no re-pitching.
I have definitely learned that next time I'm going to use a yeast starter so if something goes wrong I can rule out the yeast.
I added it to a cup of this water, put plastic wrap over it and let it sit. I pitched it and continued normally. Now here I am, 36 hours later my airlock has not moved. I peaked inside through the airlock hole. No foam has developed on top. I took a initial hydrometer reading before hand.
I understand the whole "It might not start for 24-72 hours" thing, but my main question is, What temperature would the water have had to be at to kill my yeast? I don't have any more either, so no re-pitching.
I have definitely learned that next time I'm going to use a yeast starter so if something goes wrong I can rule out the yeast.