Hi all, just prepped my first brew a couple of days ago. However, I notice that while there is airlock activity, there is no krausen. I know this may be a fairly common issue, but the added complication is that I foolishly pitched my yeast when the wort was about 38-40 degrees C instead of waiting for it to fully cool.
There is some bubbling, but not a lot. On the first day, there was a thin film of bubbles but it seems to have gone. I've been keeping the fermenter at 20C since pitching the yeast.
Questions:
1. Is my yeast dead? Should I buy and pitch some more yeast?
2. Can the yeast regenerate? Should I expect a longer fermentation taking this into account?
Thanks very much guys.
There is some bubbling, but not a lot. On the first day, there was a thin film of bubbles but it seems to have gone. I've been keeping the fermenter at 20C since pitching the yeast.
Questions:
1. Is my yeast dead? Should I buy and pitch some more yeast?
2. Can the yeast regenerate? Should I expect a longer fermentation taking this into account?
Thanks very much guys.