My liquid yeast I had ordered ended up being in transit for a week instead of 3 days and appears to be DOA. All I have in the fridge is wine yeast. Is it worth pitching to see what happens, or should I just dump the batch?
Wine yeast can't ferment maltose either, except for some strains, but only barely.Wine yeast can't ferment maltotriose, so I would say that your beer is more likely to finish high than low. What's the recipe and what yeast were you planning to use?
That's indeed one of the few exceptions in wine yeasts.K1V-1116 will work. It is one of the few wine yeasts that can ferment maltotriose.
What strain and brand?My liquid yeast I had ordered ended up being in transit for a week instead of 3 days and appears to be DOA.
Wine yeast can't ferment maltose either, except for some strains, but only barely.
By itself? What inspired you to do that? How did it turn out?I used it to make a Belgian-style Dubbel last year.
What inspired me? A fever dream, I guess. I knew it should work and I wanted to try it and see what happened. I didn't have any Belgian yeast packets, and I knew '1116 was a good attenuator and it makes lots of esters. I'm not sure if it's POF+ (phenolic) or not. It didn't attenuate quite as much as I expected, perhaps the D90 candi syrup has a lot of unfermentables in it, but I thought it was good.By itself? What inspired you to do that? How did it turn out?
It was WLP005. I just dumped it in…have gotten away with it before, but maybe I shouldn’t do that?Wine yeast can't ferment maltose either, except for some strains, but only barely.
That's indeed one of the few exceptions in wine yeasts.
I doubt the OP has that in stock, and if he has to go out to buy it, he may as well pick up a (real) beer yeast. A dry yeast preferred as it won't need a starter.
What strain and brand?
How do you know it's dead?
Did you make a starter?
What yeast strains do you have at hand or could you get today? Some could be more suitable than others.
I would not throw the wort out, at least pitch something.
How did you determine it to be DOA?being in transit for a week instead of 3 days and appears to be DOA
Thanks, it's a good, solid British Ale yeast! And won't ferment maltotriose.It was WLP005. I just dumped it in…have gotten away with it before, but maybe I shouldn’t do that?
36 hours after pitching I had nothing. Not even a microbubble. Between the long (and I assume warm) transit and the fact it was already close to the best before date, I was worried about it. I did some more reading and changed my mind and ordered some dry yeast online. It is supposed to arrive in 2 days, so I will give the old yeast that much longer to come to life.How did you determine it to be DOA?
Thanks, it's a good, solid British Ale yeast! And won't ferment maltotriose.
Those Perfect Pitch sleeves are very good, the yeast stays in tip top condition for a long time, as long as it's kept cold/cool that is.
Why do you think yours is dead? Did it get overheated in the mail?
Next time plan on making a yeast starter well ahead of brewing day, give it a week. It a) proves the yeast's viability (not being dead), b) grows more cells for a better pitch rate and... c) the bonus, overbuild it a little so you can save some out for a next starter/batch cycle and so on.
Or use dry yeast, it's far easier to ship, especially in Summer and deep Winter, and there's larger selection now than ever before.
As long as your sanitation has been good, it may keep fine till your dry yeast takes off.36 hours after pitching I had nothing. Not even a microbubble. Between the long (and I assume warm) transit and the fact it was already close to the best before date, I was worried about it. I did some more reading and changed my mind and ordered some dry yeast online. It is supposed to arrive in 2 days, so I will give the old yeast that much longer to come to life.
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