Please help. Think I might have ruined my very first batch of beer

[mrschmitt]

So today I started my first beer brewing experience. I was making a Belgian Blond Ale. Everything was going okay. Did the boil, put in my wort chiller, took it down to 65C, yes 65C not 65 or 70F then pitched my yeast. I immediately realized that the yeast needed to be added at 70F and not 70C put the wort chiller back and and waited for it to cool all the way down to the correct temp. I'm really afraid that my beer is now ruined. It took about 10 or 15 minutes for the wort to get to the right temp. Unfortunately I don't have a local beer or wine supply store so getting more yeast right away is impossible. Just in case it helps, the ingredients that I used are listed below.

1lb light dry malt extract
6lb Pilsen liquid malt extract
1lb dextrose
1oz Hallertauer hops
1oz Styrian Goldings hops
1pkg Safbrew t-58 dry ale yeast

 

[Saboral]

Let it be, give it a couple days and see if your yeast start becoming active. Good news is that the dry yeast tends to be more resilient and has a higher cell count to start with. Like most mistakes in brewing time can heal it.

 

[jrgtr42]

A seat-of-the-pants (online) conversion shows 65C is about 150F. I hate to say it, but most likely you killed the yeast, dry or not. The good news is, as long as it's been sealed up, you shouldn't have too much issue with contamination as long as you can repitch fairly soon.
I would personally say to grab another pack of yeast and get it in there at your earliest convenience.

 

[beergolf]

jrgtr42 is right. Your yeast is toast. If you sanitized everything properly, just seal it up in your fermenter and get some yeast as soon as you can and hope that it all will be good.

Here is a good tip. Always keep an extra pack or two of yeast around. I keep some US-05 in my fridge all the time. That way if something happens you have a back up pack.

 

[justenoughforme]

amazon overnight shipping.
... expensive but can get you some yeast.

 

[Saboral]

I'd put money on it that some of the yeast survives and if you keep it sealed up it will get to work. Oh course getting another pack of yeast and repitching can't hurt.

 

[Michigan_Wolfman]

+1 on keeping everything sealed up until you can acquire another packet of yeast to pitch. As long as your fermenter remains sealed until you repitch your yeast, contamination should not be an issue.

 

[EcuPirate07]

Dunno about Canada but Amazon has guaranteed Sunday delivery with prime

Edit: too late, best by Monday now

 

[Qhrumphf]

I'd put money on it that some of the yeast survives and if you keep it sealed up it will get to work. Oh course getting another pack of yeast and repitching can't hurt.

If any of the yeast survived, which is unlikely, leaving it to ferment is a bad plan. Even if it were to ferment, yeast in that condition are not going to produce a desirable result. It's better if all the yeast died in this case.

As has been said, get yourself some new yeast as soon as you can, and repitch. And having some spare yeast isn't a bad plan.

 

[eddiewould]

I'd put money on it that some of the yeast survives and if you keep it sealed up it will get to work. Oh course getting another pack of yeast and repitching can't hurt.

If it ferments out, you should harvest the yeast (clearly temperature tolerant) and have your own in-house strain for fermenting at 50C+

 

[unionrdr]

Well, with the formula of C x 1.8 + 32 = F, you pitched @ 149F. Yeast are dead & gone at that temp. You'll definitely need new yeast, & soon.