Noob needs fermentation help - ASAP! AHS pumpkin ale

[GSM]

ok, let me give you my brief brewing history to let you know where I'm at.

I made the all LME AHS pumpkin ale. I ordered it with the liquid yeast option (wyeast) and the alcohol booster. I'm brand new to brewing and this is only my fourth time doing it and the first time with liquid yeast.

The package from AHS took about a week to get to me. Unfortunately it was also during a heatwave. When i received it, the yeast package was HOT. It felt like someone had left it on the dash of their car. In any case, I just threw it in the fridge because I wasn't going to brew till the next day. Now I've been told that the rapid temperature change was not good for yeast. But I had already done it so I figured I would just see how it plays out. Besides the package said to throw in the fridge.

The next morning (9am-ish) I take the yeast out of the fridge, smack it, and leave it on the counter. I'm doing two batches today and the AHS pumpkin ale is the second one. I finish with the first one and the smack pack hasn't really changed or puffed up at all that i can tell. Well, it says on teh package not to worry about that so I kept going. I finish around 8pm and i'm ready to pitch the yeast. Well, the package hasn't changed at all. I "RDWHAHB" and pitch the yeast.

OG is 1.062 the directions say it should be around 1.052 but i figure that with the alcohol booster and two 15oz cans of pumpkin added the OG is still within the ballpark of what it should be. IF not please someone tell me.

That was friday night - fast forward to today roughly 70 hours later. Zero airlock activity great, so i crack the lid open and it looks exactly how it was when i put it in there check the SG - 1.062 So obviously the yeast is 'dead'? and I need to put more in right?

Here are my options. I have two dry yeasts on hand (from other kits) Both are made by Danstar - one is Munich and the other is Nottingham. Do I use one of those now? or go to my LHBS and pick up some more 'London Ale' yeast?(thats what I originally put in) Going to my LHBS shop would mean another 24hrs.

need opinions!

 

[GSM]

some other info just in case its needed.
- wort was around 75 degrees when i pitched the yeast
- fermentation temp is 70-74 degrees (bath tub/ ice)

lessons i've learned since starting my new hobby:
- need to control fermentation temperature. my first two batches I just let ferment at my basement temperature which was about 78 degrees. One was a kolsch and the other a witbier. Both still tasted good. I even hurried the kolsch and force carb'd it. It was good but was even better a week later.
- one fermentation bucket is not enough, so i bought another one
- always have spare yeast around
- need to read up on how to make a starter
- dont' order liquid yeast from 1/2 way across the country when its hot outside

 

[Teaman]

I would rehydrate the Nottingham and throw it in quick.
70 hrs is quite a long time.

 

[NorCalAngler]

The dry alternative on the Austin Homebrew Supply website is Windsor. Munich is a wheat yeast so I would say pitch the Nottingham and see how it turns out.

 

[likwidbliss]

toss in the Nottingham, no need for a starter.

 

[Austinhomebrew]

I would throw in the Nottingham and email the store ([email protected]) and ask for a refund for the Wyeast and Nottingham. Tell them Forrest sent you.

We ship out approximately 34,000 liquid yeast a year. We only end up having about 20 a year that don't actually work. We will be glad to refund the yeast.

It is always good to have Nottingham yeast on hand for emergencies. Nottingham yeast has a shelf life of 2 years. If your batch doesn't start in 24 hours give it a stir. If it still hasn't started in 48 hours, add the nottingham. Then let us know and we will refund the yeast.

The odds are in your favor that this won't happen again. But just in case, have some Nottingham on hand.

Forrest

 

[GSM]

Thanks all - Adding the Nottingham now - will report back.

 

[GSM]

woo hoo! almost 24hr later and the air lock is bubbling, when I place a flashlight behind the bucket i can see its full of foam :rockin: Thanks everyone!