Viability after 24 hours at room temp?

[Mexibilly]

Smacked a wyeast Scottish ale yesterday morning and planned on pitching it to a starter on my lunch break. I never got that break and didn't get it pitched until this morning.
How viable do you think this yeast is after 24 hours at room temp? It was 90% when I smacked it yesterday.
Brewing a porter Sunday and I do have a pack of bottle conditioning yeast that I could throw in with it if necessary...

 

[m00ps]

im sure its fine, especially if the pack is swollen

I've gotten shipments delayed over a weekend in the mail. by the time I got my yeast, the ice pack was not just at room temp, but warm and the yeast was still fine

 

[peterj]

Probably 89%. Yeast live and thrive for weeks on end at room temperature when they are fermenting wort. There's no need at all to pitch more yeast. Especially if you're making a starter anyway.

 

[hanuswalrus]

You're good. I usually don't pitch mine to the starter until close to 24 hours after being activated. In "How to Brew", Palmer recommends smacking the pack, then letting it swell for 24 hrs, then make your starter.

http://www.howtobrew.com/section1/chapter6-5.html

 

[Mexibilly]

Thanks everybody. First all grain on Sunday, I didn't want a yeast problem

 

[brewkinger]

Thanks everybody. First all grain on Sunday, I didn't want a yeast problem

No problem with the viability of the yeast from sitting out at room temps.

The only problem (and it is not a huge problem) is the viability of the yeast dependent on the date of manufacture.

If you have the abilty to make a starter, it will make for a better beer in the end.

 

[Mexibilly]

No problem with the viability of the yeast from sitting out at room temps.

The only problem (and it is not a huge problem) is the viability of the yeast dependent on the date of manufacture.

If you have the abilty to make a starter, it will make for a better beer in the end.

I pitched it to a 1 liter starter this morning. It's spinning away now. I'll probably refrigerate tomorrow evening and decant Sunday.

 

[hanuswalrus]

I'd say you're in good shape. Especially if it's going on a stir plate. Hope your brew day goes smoothly. Cheers

 

[WoodlandBrew]

I wouldn't sweat it but...


I was just reading a paper on this subject. Yeast without nutrient at room temperature is very different than yeast fermenting wort at room temperature. (G0 vs G1 phase). The higher the temperature, the more active the metabolism is. If there is a carbon source, like wort, the yeast do great. If there is no source of nutrient they starve much faster than at they would at colder temperatures.