Please Help! Opinions Needed!

[JPSmith]

Hello everybody! This is my first post, I've browsed around for a day or two interested in homebrewing. Apparently, I told enough of my family about my interest in taking up this hobby. Like many thousands, before me, I received a Mr.Beer kit for Christmas! I followed the directions to the T this evening, but I have some concerns.
It says to mix the Malt extract syrup into boiling water and then add it to 1 gallon of cold water already in the keg, and then top off with more cold water, stir and pitch your dry yeast packet. After I did this I placed a temperature sticker on the keg and I noticed it said too hot! The wort was in the 77-94 range! I frantically researched and came across numerous articles stressing the importance of a wort chill!
Have I killed my yeast? Using a flashlight I can see a majority of it has settled to the bottom. What hasn't settled to the bottom is suspended in what appear to be slimy looking white/beige clumps floating around in my wort. Any feedback would be greatly appreciated. Can I save it? Is it ok? It has been 1 and a half hours since the pitch now the check mark in the middle of the strip is illuminated in addition to the too hot portion!

-Preston

 

[Sammy86]

Hi Preston and welcome to the forum!

First off, take a deep breath and relax!

You won’t know if you killed the yeast by sight alone...you will have to do a gravity check for that. My hope is that you put the fermentor someplace to drop the temperature a bit.

Once you’ve done that wait about 7-10 days and take a hydrometer reading. At this point you’ll be able to see if the yeast lived and made some alcohol or if you killed them off.

One potential danger is that the yeast will create some nasty off flavors being introduced and making alcohol at a higher than ideal temperature. If this is the case take it as a learning experience and try again.

If the beer tastes good, thank the beer gods and brew again. Hope this helps!

Cheers!

 

[JPSmith]

Sammy86, thank you for your prompt reply. I don't have one of the instruments to calculate specific gravity, unfortunately. I know I need one now in hindsight though, I just received the kit and excited started! I did, however, place the keg in the coolest part of the house I could think of. Thank you for reassuring me, either way, it will be alright. I placed an order for a refill kit and bottles earlier today. So in the event, I did ruin it I supposed I can wash it out and try again. Either way, lesson learned. I fell ill-equipped and embarrassed. For some reason, I assumed two days of light research would get me through. It would seem I've got a long road until I reach my perfect homebrew Hoegaarden clone I've been dreaming of.
-Preston

 

[JDXX1971]

Welcome to the obsession, MMMMwwwwaaaaaa

 

[Jayjay1976]

Even if it was at 94 it shouldn't kill your yeast, that takes like 120+. Let it go a few days and if you see no activity, add another packet of yeast. My first all-grain kit must have had old or overheated dry yeast, it took 7 full days before I saw anything happening, then it took off like gangbusters! Must have been only a few dozen live yeast cells left in that packet, but eventually they multiplied enough to get the job done. My beer turned out fine and so will yours. And if it doesnt, you have learned a valuable lesson and are already a much better brewer for it.
Welcome to HBT!

 

[bigdawg86]

You are fine... heck you research how to rehydrate dry yeast they recommend pitching it at 90-100 degrees. Just ensure its in the safe range sooner than later (room temp for your first beer is fine). Welcome!

 

[JPSmith]

Thanks, I appreciate all the Fast responses. I feel welcomed and excited! This seems to be a really great community! I really appreciate it!

-Preston

 

[JDXX1971]

Yep like bigdawg said, they recommend high temps on the package. My wife routinely re-hydrates our dry yeast at about 90*

 

[Jayjay1976]

This seems to be a really great community!

Apart from a couple of stray cats, this is a great place to call home. Be sure to keep us updated as your beer progresses!

 

[JDXX1971]

couple of stray cats

Oh that's funny right there.

 

[JPSmith]

Tomorrow I'll check the temperature strip and start a thread dedicated to my first attempt and upload pictures for anyone who cares to watch as I bumble through my first run!

Thanks again!

 

[Jayjay1976]

Oh that's funny right there.

I should have said, a few stray cats and a weird smell LOL.

Sorry for the off topic joking, we like to have fun here and if you have a sense of humor there is a lot more to enjoy at HBT than just the beer!

 

[JPSmith]

No need to be sorry I enjoy it!

 

[ESBrewer]

If it was <100F the yeast did not die. But 94F is not optimal for the taste of your beer. If you cool(ed) it down to optimum fermentation temperature ASAP it may come out fine.

 

[RM-MN]

Yeast loves temperatures in the 90's. They go crazy then. That doesn't help the flavor of the beer though. Cooling it into the low to mid 60's will improve the taste but that needs to happen before the yeast get a chance to go wild as then they create off flavors. This beer will be fine but knowing that cooler ferments make better beer, your next beer will be better.
Oh, when he talks about stray cats and weird smells, I think he might be talking about me.

 

[JPSmith]

When I woke up this morning the temperature was in the 68-76 degree area with a green check mark. The yeast was pitched about 10 hours ago. Still no bubbling or foaming. But atleast were at the right temperature! Thanks for all the feedback! I’ll pray to the beer gods and keep you guys posted!

 

[hawkbox]

No need to worry, worst case scenario this batch is bad and you get yourself another tin of extract and try again. I made probably 8-10 of them last year around this time as I worked up my nerve to get into grain brewing.

 

[JPSmith]

Yeah, I've got another Tin on the way already! Before I started I ordered a recipe kit that I would like more than what the kit came with. I was only brewing the included kit for practice. but id still like to drink and enjoy it!! Hopefully, the brew gods show mercy to me!

 

[brewcat]

When I woke up this morning the temperature was in the 68-76 degree area with a green check mark. The yeast was pitched about 10 hours ago. Still no bubbling or foaming. But atleast were at the right temperature! Thanks for all the feedback! I’ll pray to the beer gods and keep you guys posted!

Still a little warm but not bad. 10 hours is nothing as far as lag time. You'll probably start seeing action by the end of the day.

 

[JPSmith]

Thanks, Brewcat I appreciate it! Quick update! I moved the LBK the top shelf of my closet and now the temperature is reading appears to be around 67 degrees. it's hard to read the adhesive strip. I need to invest in a better thermometer and a hydrometer. Can anyone recommend reliable and accurate yet cheap ones suited for my applications as a Mr. Beer beginner?

 

[RM-MN]

Proper Kegging Methods:

Sanitize everything touching your new beer:

Keg
Siphon
Serving Lines

Then transfer beer from plastic carboy to keg using siphon...make sure to not take stuff from the very bottom. Once complete close keg and purge with CO2.

Once purged leave on gas and carbonate to your desired levels.

Cheers!

Thanks, Brewcat I appreciate it! Quick update! I moved the LBK the top shelf of my closet and now the temperature is reading appears to be around 67 degrees. it's hard to read the adhesive strip. I need to invest in a better thermometer and a hydrometer. Can anyone recommend reliable and accurate yet cheap ones suited for my applications as a Mr. Beer beginner?

I use a non-contact infrared thermometer to check the temperature of my fermenter. No need to squint, climb on chairs, get down on knees, just point and shoot. If the laser pointer is on the fermenter, you have the temperature.

 

[Redpappy]

Welcome to the forum and the hobby (obsession). I am fairly new to brewing as well.. ( drinking on my 3rd batch now ) my first 2 batches were from Mr. Beer as well. If you followed the direction you should be fine. My suggestion is to make sure that you do wait the 2 weeks at least before you bottle it. One of the things that I did before I bottled it, was to poor a small amount into a glass and took a drink. It was flat as hell, but tasted like a beer, so I bottled it at that time, if it still has a sweet taste to it, you may want to leave it be for a few more days.
After I did my first batch of Mr. Beer I had to do a small upgrade to a 5 gal batche extract. I would be moving up to the all grain process, but am having to wait till I move.

 

[Remos112]

I have more then one time pitched (belgian) yeast at +/- 90F
It did not harm anything at all. Although not ideally, I think you will be just fine!

 

[cabron99]

Welcome aboard, Preston. You are well on your way on the road to perdition, son.

pao

 

[swampbrewcrew]

Drink a few of your favorite craft brews before you crack this one. I would imagine it’s going to be a little rough tasting, but it’s beer!

 

[JPSmith]

Hi everyone thanks for all your encouraging feedback and tips!! I really appreciate it! I've got a quick update! It has now been 3 days since I've pitched my yeast into an undesirably warm wort. After moving it to a cool place and stabilizing the temperature to the best of my ability and waiting 24 hours I noticed Small bubbles rising up from the bottom! Although it hasn't produced the Krausen like I've seen in videos, I am confident that it's working.

Today I checked her again and the green checkmark on my sticker thermometer indicates it is still at an acceptable temperature! The temp of the room that my LBK is in is at about 55 degrees but the keg itself is registering about 68! The LBK is generating its own heat! I can see small particulates swirling inside the LBK despite the fact there is nothing in there to agitate the particles. When I put my nose up to the lid it smells like bread and beer mixed together. I do believe the yeast survived and is doing its job!

 

[RM-MN]

Hi everyone thanks for all your encouraging feedback and tips!! I really appreciate it! I've got a quick update! It has now been 3 days since I've pitched my yeast into an undesirably warm wort. After moving it to a cool place and stabilizing the temperature to the best of my ability and waiting 24 hours I noticed Small bubbles rising up from the bottom! Although it hasn't produced the Krausen like I've seen in videos, I am confident that it's working.

Today I checked her again and the green checkmark on my sticker thermometer indicates it is still at an acceptable temperature! The temp of the room that my LBK is in is at about 55 degrees but the keg itself is registering about 68! The LBK is generating its own heat! I can see small particulates swirling inside the LBK despite the fact there is nothing in there to agitate the particles. When I put my nose up to the lid it smells like bread and beer mixed together. I do believe the yeast survived and is doing its job!

Yep, nothing in there....except for a few hundred billion yeast cells having a feast. Let us know how this tastes....in about 2 months.

 

[JPSmith]

Yep, nothing in there....except for a few hundred billion yeast cells having a feast. Let us know how this tastes....in about 2 months.

I will keep updating as time goes on! In the future would you recommend switching from an LBK to a Big Mouth Bubbler or brew demon on some other fermentor?

 

[RM-MN]

If you are planning to stick with Mr. Beer, the fermenter you have will be fine. Many people start with that and then decide to upgrade to make bigger batches and get more options on the kinds of beer they can make. If you do decide to upgrade, then ask for suggestions.

 

[eric19312]

Welcome to the obsession @JPSmith !

As you know by now you did not kill your yeast. They will be just fine. Next batch you can plan on addressing temperature control from the beginning and if everything else goes ok you will probably notice improvement.