I brewed a Belgian dark ale, OG=1.087, 5 gallons.
I used wyeast 1214 Belgian abbey ale Activator. I took the package out of the the refrigerator and smacked the inner package. then it set in room temp for the duration of the brewing process (about 3 hours). It didn't inflate...
I think it was about 3 months before expiration date. I did use a package of lager yeast that was shipped to me in the same box and kept in the same conditions and it also didn't inflate, but did ferment excellent.
Unfortunately, my thermometer broke (after mashing was done).
I'm not sure what was the temp of the wort when I pitched, but I guess it was around 95F (35C). is this high enough to kill all yeast?
Its now 24 hours after pitching. no krausen, no bubbles. the fermenter sits at around 62F, I guess (next time I'll buy an extra thermometer).
I do have another package of a different Belgian strain I can use.
Should I re pitch?
I used wyeast 1214 Belgian abbey ale Activator. I took the package out of the the refrigerator and smacked the inner package. then it set in room temp for the duration of the brewing process (about 3 hours). It didn't inflate...
I think it was about 3 months before expiration date. I did use a package of lager yeast that was shipped to me in the same box and kept in the same conditions and it also didn't inflate, but did ferment excellent.
Unfortunately, my thermometer broke (after mashing was done).
I'm not sure what was the temp of the wort when I pitched, but I guess it was around 95F (35C). is this high enough to kill all yeast?
Its now 24 hours after pitching. no krausen, no bubbles. the fermenter sits at around 62F, I guess (next time I'll buy an extra thermometer).
I do have another package of a different Belgian strain I can use.
Should I re pitch?