Did I murder my yeast?

[AbsoZed]

Hi, everyone. I had a late night brew a day ago, and I got impatient with chilling my 5 gal batch. I pitched some Wyeast 1187 Ringwood Ale yeast at about 107 F. I haven't had any activity in about 10 hours. Temp is now about 73 F. So, did I make my yeast die a fiery death? If so, can I repitch in about two days? (That's when my next packet of yeast will arrive.) Being that this is 5 gal of wort, I'd probably cry if I had to throw it out.

Edit: The beer in question is a 1.060 Porter.

 

[duboman]

Hi, everyone. I had a late night brew a day ago, and I got impatient with chilling my 5 gal batch. I pitched some Wyeast 1187 Ringwood Ale yeast at about 107 F. I haven't had any activity in about 10 hours. Temp is now about 73 F. So, did I make my yeast die a fiery death? If so, can I repitch in about two days? (That's when my next packet of yeast will arrive.) Being that this is 5 gal of wort, I'd probably cry if I had to throw it out. Edit: The beer in question is a 1.060 Porter.

No you didn't kill it but you certainly shocked it with hot wort and then dropped the temp so it will take them a bit to acclimate again so be patient, like at least 72 hours patient

Preferably you pitch cold and allow to rise not the reverse.

 

[Kahler]

Starter?? For a 1060 beer you should have made one.

 

[roastquake]

Whatever you do, don't open the fermenter just yet. Check it out on the day your yeast arrives and If you don't see any activity, go ahead and re-pitch. It is indeed possible that your original yeast survived, if it where much hotter that wouldn't be the case.

 

[AbsoZed]

Thanks guys. Yes, Kahler, I made a starter. Alright, I'll give it 72 hours. I hope I start seeing some activity. If none by then, I'll toss in another Wyeast pack.

 

[AbsoZed]

No murdering. My yeast arrived today, and I opened the fermentation bucket. There hasn't been any CO2 blowoff or activity in the airlock that I've seen, but there's a healthy-looking layer of Krausen on top, and it's starting to smell of fermentation. Should I add the extra or just let it be for a few weeks?

 

[CA_Mouse]

No murdering. My yeast arrived today, and I opened the fermentation bucket. There hasn't been any CO2 blowoff or activity in the airlock that I've seen, but there's a healthy-looking layer of Krausen on top, and it's starting to smell of fermentation. Should I add the extra or just let it be for a few weeks?

I would say let it be since you have krausen forming... it will probably take off normally within the next 12 hours.

 

[AbsoZed]

I would say let it be since you have krausen forming... it will probably take off normally within the next 12 hours.

Fantastic man. Thanks much for the input. The wonderful smell of fermenting malt is beginning to permeate the house again. I love it, but I'm not sure how SWMBO will feel

Oh well!

 

[roastquake]

Man, my fermentations never make the whole place smell, I'm jealous Mine usually gets upset about the mash and boil, I'm actually exiled to outdoor brewing

 

[Culbetron]

You probably know this but you're going to be getting some pretty funky flavors from pitching that warm.

 

[AbsoZed]

I might, but it should be covered up by the hop bitterness, and strong malt of the porter. Dark beers seem to be more forgiving of mistakes.