Heated Yeast By Mistake. Am I Doomed??

[joesixpack]

I made a stout last night. It called for the yeast to be hydrated with 4oz of water before adding to the wart. I wasn’t thinking (because I had been drinking) and put 4oz of water into a pan and set it on the stove, got the yeast opened the package sprinkled it in the 4oz of water and stirred it up. I then realize I put the pan on the hot burner. I checked the temperature and it was around 160F. I let it cool down and tossed it in the wart anyway.

I’m sure that yeast is toast and probably the batch of beer but could I get some more yeast today and add it to the wart with out heating it up first and still be okay?

Thanks!

 

[BrewerinBR]

Any thing above 100F is very bad for the yeast. Get another package of yeast.

 

[Scooby_Brew]

160F is too high, you need more yeast pronto. You want to rehydrate yeast in ~95-105 F : http://www.howtobrew.com/section1/chapter6-5.html

 

[Brewnoob1]

Not doomed, just get more yeast

 

[joesixpack]

Thanks for the advice. I'll get more yeast after work 5:00ish, re-hydrate properly, toss it in, wait a few weeks and see what happens.

 

[JadeMonkeyStang]

Personally I don't bother re-hydrating the yeast. If I'm using dry yeast I just open the package and sprinkle it on top of the wort.

 

[ajlee]

personally i don't bother re-hydrating the yeast. If i'm using dry yeast i just open the package and sprinkle it on top of the wort.

+1

 

[kh54s10]

Get another package and either re-hydrate at about 90° or just sprinkle it onto your wort.

I don't know what yeast would do for warts though?

 

[malkore]

Personally I don't bother re-hydrating the yeast. If I'm using dry yeast I just open the package and sprinkle it on top of the wort.

Depends on the gravity. Gravity over 1.060 makes it very hard for the yeast to pull water into the cell walls to rehydrate.

I always rehydrate regardless of gravity, just to be safe and to ensure yeast health.

 

[LKABrewer]

Do not assume that all yeast are hydrated at the same temperature. 90-100 works for champagne yeast, but most ale yeasts prefer to be hydrated at 75-80. When in doubt, check the manufacturer's site for recommendations.