Yeast didn't proof

[Colizza]

Hey, yesterday i brewed my first 5 Gal all grain (Hoppy amber ale). I used Safale Us-05 as my yeast. I rehydrated it the way John Palmer said to. I proofed it by adding a sugar dolution in it but after 30 min, it didn't show any signs of foaming. I stirred it and threw it in the fermenter anyways. It has been 12 hrs since i pitched and there are still no signs of fermentation going on. Should i buy new packet and throw it in, or should i give it some time? Thanks in advance

 

[DJDBrew]

What temperature water did you re-hydrate with? Assuming it wasn't crazy high, you should see fermentation starting here soon. Just relax a bit and read this thread here:

https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/

your beer should be just fine

 

[boydster]

The proofing method in the online edition is outdated. You shouldn't proof dry yeast, just hydrate in warm water following the manufacturer's instructions. For this batch, it can take up to 72 hours for your beer to form a krausen. If it gets to being 72 hours and still doesn't look like it's fermenting, take a gravity reading to confirm it hasn't changed.

If, at that point, nothing has happened, hydrate and pitch a new packet of yeast. More than likely, the yeast will be going to work before that is necessary, though.

 

[Colizza]

The temperature was 103-105f for the hydration. The fermation right now is at 69f. Thanks for your replies!

 

[Hello]

The temperature was 103-105f for the hydration. The fermation right now is at 69f. Thanks for your replies!

103-105F is a bit too warm if you ask me. You run the risk of killing off your yeast I think.

I believe instructions state:
"Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel."

 

[peterj]

103-105F is higher than most instructions say, but I don't think it's too high. As long as it wasn't any higher than that, you should be just fine. That's not high enough to start killing any yeast.

Like boydster said, proofing is an outdated method. You have to watch out for that with the online version of How to Brew. He's updated a lot in the newer versions that are not available online.

Just wait it out and I'm sure you'll be fine.

 

[boydster]

You won't actually kill yeast from excessive heat until you get up to higher temps like 120-140. Hydrating at 105 certainly won't do any harm, although most yeast manufacturers claim it isn't necessary to use water quite that warm to hydrate effectively.

Edit: peterj, again you are quicker than I on the draw. Touche.

 

[Colizza]

Thanks a lot guys, i know northern brewer released a good video on how to rehydrate yeast. The good news is that my beer is fermenting, foam and a lot of bubbling (took around 24hrs)

 

[BansheeRider]

Thanks a lot guys, i know northern brewer released a good video on how to rehydrate yeast. The good news is that my beer is fermenting, foam and a lot of bubbling (took around 24hrs)

Good news...another thing to consider is shocking the yeast. If you are hydrating dry yeast in 100 degree water then pitch it in 65 degree wort you will shock the yeast, which will delay fermentation. Some people put some of their wort in the yeast slurry and mix it until the slurry is within 10-20 degrees of the wort before pitching. Something to consider next time or just hydrate the yeast in cooler water.