So I have been harvesting (not washing) yeast for a few months now. Currently WLP 001 which just came out of a wheat pale ale batch. I just brewed a rye pale ale and pitched around 10 ounces of harvested yeast. We are nearing 48 hours without any krauzen activity seen in my better bottle. I'm getting nervous and going to fix that with a repitch today.
My question is: what did I do wrong? My primary theory is I pulled my harvested yeast out of the fridge and pitched it directly into 70 degree wort. Sounds like I shocked and killed my yeast. Looking back through several posts both on harvesting and washing there is no mention of letting the yeast in the fridge warm up prior to pitching but perhaps that is common knowledge I missed.
I hope this was my problem because I love harvesting and pitching yeast. I have been pitching harvested yeast (at room temp after racking) regularly with no issues until now.
Thanks for the help!
My question is: what did I do wrong? My primary theory is I pulled my harvested yeast out of the fridge and pitched it directly into 70 degree wort. Sounds like I shocked and killed my yeast. Looking back through several posts both on harvesting and washing there is no mention of letting the yeast in the fridge warm up prior to pitching but perhaps that is common knowledge I missed.
I hope this was my problem because I love harvesting and pitching yeast. I have been pitching harvested yeast (at room temp after racking) regularly with no issues until now.
Thanks for the help!