Hey everyone...I brewed my first batch (a Belgian White Ale) on Monday. I followed the recipe closely and tried to make sure everything was sanitized as I was brewing. However, I did make one (maybe big) mistake. I pitched the yeast while the wort was still about 105 F. I didn't realize until after the fact that the wort should be no higher than about 80 degrees before pitching.
My concern is that I killed some (or all) of the yeast. I had pretty significant bubbling in the airlock all day yesterday, which tells me that the yeast is alive, but today, there is no bubbling at all. I've read that sometimes it takes up to 72 hrs for there to be signs of fermentation, but I had already had bubbling yesterday, and now today, there are no signs of active fermentation. Granted, I'm brewing in a bucket, so I can't see what's happening, but there is no bubbling, and the bucket doesn't smell like anything.
Should I be concerned? If so, what should I do from here? Is pitching more yeast an option?
Thank in advance for the help!
My concern is that I killed some (or all) of the yeast. I had pretty significant bubbling in the airlock all day yesterday, which tells me that the yeast is alive, but today, there is no bubbling at all. I've read that sometimes it takes up to 72 hrs for there to be signs of fermentation, but I had already had bubbling yesterday, and now today, there are no signs of active fermentation. Granted, I'm brewing in a bucket, so I can't see what's happening, but there is no bubbling, and the bucket doesn't smell like anything.
Should I be concerned? If so, what should I do from here? Is pitching more yeast an option?
Thank in advance for the help!