Last night I decided to brew a batch of Austin Homebrew's Sour Ginger Peach Ale, utilizing the recommended White Labs WLP 299 Persica Ale yeast. The mash and boil went as expected, but I am yet to see any fermentation activity. I pitched the yeast at about 9:30pm and it is currently 9:45am, so it's been about 12 hours.
I'm probably just overly worried, as I suppose all brewers should be, but most of my fermentations seem to have started much faster. It is about 66F right now in the "fermentarium".
It is possible that my worst was around 85F when I pitched, but would that be too hot and possibly kill off the yeast?
The good news is I ordered an extra vial, so my wort is not totally lost.
I'm probably just overly worried, as I suppose all brewers should be, but most of my fermentations seem to have started much faster. It is about 66F right now in the "fermentarium".
It is possible that my worst was around 85F when I pitched, but would that be too hot and possibly kill off the yeast?
The good news is I ordered an extra vial, so my wort is not totally lost.
. Something like 120F is listed as "critically injuring" yeast on one post in a quick Google search. Also, I've had yeast take a full 48 hrs to show signs of anaerobic fermentation (bubbles). It still made beer. Cheers!
