I am not a smart man

[computerized_mind]

So, I've been brewing for a while now but I decided to change things up the other day and may have made a bit of a mistake.

After having a close call and one beer-cano, I decided to switch to a blow off for two of my carboys. I figured if I'm putting on my big boy pants then it's time to go all in; I sat down and experimented with beer smith until I came up with an apa that worked for me. (Caramel grain with cascade and citra at flame out) I brewed one on Friday and one on sat; cause you know two empty carboys two days off, made sense to me.

As I was was racking the second batch over to the carboy I noticed that there was no krausen on the first. Ok, 24 hrs no activity no big deal. Now 48 hrs later same thing and no activity on the second batch either.

For the life of me I can't figure out what I did wrong, then it hits me. I used a new sanitizing solution. Starsan is my usual choice but I wanted something to fill the jars for the blow off set up, so I went with sodium metabisulfite. I had used the same stuff on the carboys when I cleaned them and I didn't rinse. I've killed all the yeast.

My question to you all is what do I do now? Do I kiss this batch goodbye and start over or is there a way to save my beer?

 

[tektonjp]

I don't think it is the SM because even unrinsed, you've diluted a minuscule amount. I suspect it is your recipe, but unless you post it, I can't be sure. Did you use any base malt? Or just caramel malt? If you made a beer with just caramel malt, it is very likely there is nothing for your yeast to eat, that is, no fermentable sugar content. Caramel malts add non-fermentable sugars to your wort and not much fermentables. Yeast type? Pitched amount?

and....what is a "beer-cano"?

 

[computerized_mind]

It's like a volcano only with beer.

Let's assume it is the sm that toasted the yeast. I'm not near home right now so I can't give you specifics but I'm thinking it was something along the lines of bry-97 ale least. There is a ton of fermentables in there; og was around 1.055

I've done a few batches in similar fashion. This is the only real difference.

 

[Puddlethumper]

It's like a volcano only with beer.

Let's assume it is the sm that toasted the yeast. I'm not near home right now so I can't give you specifics but I'm thinking it was something along the lines of bry-97 ale least. There is a ton of fermentables in there; og was around 1.055

I've done a few batches in similar fashion. This is the only real difference.

BRY-97 is notoriously slow. And with an OG of 1.055 you should have rehydrated and pitched two packets. If you only used one packet/5 gal. you probably under-pitched it which would compound the slow start. What temperature are you fermenting at? This yeast likes it in the 66-68F range.

 

[computerized_mind]

We're at 67 degrees and I rehydrated two packs per batch in starters and pitched that; they were healthy. I've worked with all ingredients and equipment (except the blow off) before with no issues. The only extraneous variable here is the SM. What I need to know is does this stuff degas at any point or will I have to dump these batches. I have another two starters ready and waiting I just don't want to pitch them into a hostile environment.

(The blow off might have sucked some of the SM into the carboys as well, both have fluid in the lines.)

 

[Puddlethumper]

We're at 67 degrees and I rehydrated two packs per batch in starters and pitched that

Interesting. Do you usually rehydrate dry yeast and then make a starter too?

 

[Zoidberg]

Yea what does rehydrating in a starter mean? You should rehydrate your dry yeast in about 80*f distilled water. Hydrating in a starter is counter productive.

And btw 1 pack should be fine for 5 gallons of 1.055

I suggest your give it 24 more hours and then if no activity replace the sm with starsan and repitch 1 rehydrated pack (in distilled water) in each carboy.

 

[Puddlethumper]

And btw 1 pack should be fine for 5 gallons of 1.055

Agreed, except with this yeast strain.

+1 to everything else.

 

[jro238]

It's like a volcano only with beer.

Let's assume it is the sm that toasted the yeast. I'm not near home right now so I can't give you specifics but I'm thinking it was something along the lines of bry-97 ale least. There is a ton of fermentables in there; og was around 1.055

I've done a few batches in similar fashion. This is the only real difference.

Sodium metabisulfate doesn't actually kill yeast. All it does it prevent it from growing/multiplying so I doubt that the little amount left on your equipment is at fault here.
Humor me and go back to the recipe for a minute. Is it actually just caramel malt? Is there any 2 row or other base malt in there? 55 gravity points just means that there are sugars in the wort, it doesn't mean that there are fermentable sugars in the wort.

Also, have you taken a gravity reading of your beer? It is always possible that the yeast is fermenting quietly.

 

[computerized_mind]

The recipe is a partial with two cans of LME in each batch there's plenty of fermentable sugar in there. I'm not concerned with the recipe at all.

The reading I took on the 48hr batch shows no movement. I apologize I was using rehydrated and starter interchangeably but I meant a 2 pack rehydrated in distilled water. Sorry for the confusion.

The question I want answered is, in a batch with an unknown amount of SM is it possible to have a successful fermentation or should I be racking to floor drain right now?

 

[Puddlethumper]

There are a bunch of reasons why your fermentation may be slow starting or a complete non-starter. Everyone that has posted to this thread has tried to get specific information from you about the details of your recipe and procedures. No one can give you any real, accurate advice without that information.

Yet I get the impression from reading your posts that you are convinced you already know what the problem is and are just looking for someone else to validate that view. And, as I read other's posts, it is easy to see that validation isn't what you are getting. The reason you aren't getting it is because what you seem to want to blame is obviously not the problem.

If you want good, helpful advice, then post the recipe details, pitching temps, fermentation temps, etc. and someone here can probably help you figure it out. If you don't want that good advice, but rather only want validation of your existing viewpoint, then I don't think anyone can help you. You'll just have to figure it out on your own.

 

[kaconga]

Sodium metabisulfite will off gas in about 48 hours. I used it to stabilize a batch of cider before adding my yeast and it worked fine. So you should be good to pitch more yeast in those batches without issue.

 

[computerized_mind]

Thanks Kaconga I appreciate it.

 

[kaconga]

No problem. Keep us updated on the outcome please. I am intrigued if such a small amount of sulfites could halt fermentation so effectively.

 

[computerized_mind]

Well, I repitched last night and I've got some activity on the first batch, I wanted to give the second batch another day before I try anything. I have no idea how much is in there, the blowoff could have sucked in a fair amount. There was fluid in the lines of both of them.