When to Repitch Yeast?

[MBetz]

So I've had a bunch of issues keeping a good temperature in my old house. It gets down to around 58 when we turn the heat off at night so I wasnt getting much action.

During the day I moved the primary fermenter close to an air vent and wrapped a blanket around it to increase the temp. This worked great at first and the fermentation was rolling for 2-3 days.

The next day my roomate cranked the heat and killed the yeast. I now have no visibile bubbling and an increased layer of debri on the bottom, I'm assuming the dead yeast.

Should I try repitching or is this batch a gonner?

Thanks for your help everyone.

 

[ChrisS68]

Though your rommate didn't do you any favors, unless the vent was able to heat the brew to a solid 90 degrees-plus, I don't think he killed your yeast. If anything, I would think the warmer temps might have actually accelerated fermentation to a certain extent - not necessarily a good thing. Luckily the critical part of the fermentation process, where high temps can really cause off flavors and fusel alcohols, was probably over with for the most part. There's a good chace it's done with the active part of fermentation. The stuff at the bottom of the fermenter is trub: fat and sleepy yeast and other particulate matter that settles out of the beer - a normal part of the process known as floculation. While there may be no more signs of activity, there's still yeast working to clean up after themselves. Give it another week and take a sample/gravity reading. Chances are it's fine.

Chris

Chris

 

[ifishsum]

Don't worry too much, they usually stop the vigorous bubbling after 2-3 days anyway. Temperature is the most important during the lag phase and the first few days of active fermentation.

Chances are that as it warmed up, it finished active fermentation anyway. Move it away from the heat a bit, try to keep it around 65 and let it condition for another week then decide your next move.

I guess I pretty much repeated what ChrisS68 just said LOL.

 

[dontman]

I agree with what Chris says about your yeast and fermentation. Take a gravity reading to confirm. Should be at or very close to terminal gravity.

Now on to the real problem. You are creating a terrible environment for the nurturing of beer. The most important thing in keeping your yeast happy after you provide the proper fuel is a stable temperature. Putting it in front of a vent is the absolute worst thing you can do. There is no less temp stable place in your house.

You have options. If you have stable but cold temps you can get cold fermenting yeast like the San Fran Lager yeast from WL. Its ideal range is 55 - 65.

If you have no stable areas you can buy a temp fermentation belt from your LHBS or online. They are not expensive. Or you can get a fermentation bath. I got one from my local True Value for $14. I can manage temp well by filling it up with water and adjusting up or down with hot water or ice. Mostly I bought it for lagers so I go low.

 

[MBetz]

Thanks for your responses guys. Just joined this forum good to see helpuful folks out there!

I'll take a gravity reading in a few days to see if its where I want it and work on a temperature solution.

 

[MBetz]

I actually don't see ANY gas going through the airlock. This is troubling...

 

[david_42]

Do not think of the airlock as a sign of fermentation; it's there to keep dirt out. Check the gravity.

 

[Homercidal]

I'd say that you are fine. Very often there is little to no airlock activity to be seen after a couple of days of warm fermentation. Using a hydrometer to check the gravity is the only way to know if it's done.

I'd be more concerned that your beer got too warm for "good' fermentation. Fermenting too warm can give off some very untasty flavors. Hopefully the majority of the fermenting was already done before the temps got up there.

RDWHAHB!

I'd also look at investing in a heated fermenter wrap. It can help keep your fermenter at the right temp even if the house gets cold. I think you can get one for $20-30.