Yeast failed to activate? Is my batch ruined?

[bwaynes]

Hey fellow brewers, first post here.
This is my second attempt at extract brewing.I brewed up a Dry Irish Stout kit from NB last week, and took for granted the warm week we had here. My wort temp when pitched was at the recommended 78 degrees. It was my first time using liquid yeast (1084 Irish Ale) and I let it sit for about 3.5-4 hours. I'm thinking maybe I didn't give the yeasties long enough to really get going (mistake#1) I then neglected to check the overall temp and activity for the next two days, and on the third day when I checked up on my brew,the wort temp according to ferm therm was between 58-60 (mistake #2). I am now trying to raise the wort temp up to the mid 60's to hopefully try and wake the yeast up. my O.G. was spot on at 1.04, and a week later my hydrometer reads 1.05. Is there anything I can do to save this batch, or am I S.O.L at this point?
thanks

 

[Brulosopher]

Hey fellow brewers, first post here.
This is my second attempt at extract brewing.I brewed up a Dry Irish Stout kit from NB last week, and took for granted the warm week we had here. My wort temp when pitched was at the recommended 78 degrees. It was my first time using liquid yeast (1084 Irish Ale) and I let it sit for about 3.5-4 hours. I'm thinking maybe I didn't give the yeasties long enough to really get going (mistake#1) I then neglected to check the overall temp and activity for the next two days, and on the third day when I checked up on my brew,the wort temp according to ferm therm was between 58-60 (mistake #2). I am now trying to raise the wort temp up to the mid 60's to hopefully try and wake the yeast up. my O.G. was spot on at 1.04, and a week later my hydrometer reads 1.05. Is there anything I can do to save this batch, or am I S.O.L at this point?
thanks

1.040 to 1.050?? My guess is your OG hydrometer reading was done with very warm wort. Either way, 58F isn't too low to ferment with Irish Ale yeast. Gently swirl your fermenter to re-suspend some yeast and fermentation should take off. It's very hard to screw this part of the process up... yeast eat sugar to survive.

 

[bwaynes]

I figured I would update this.
I am pretty sure my liquid yeast was not given enough time to get going, so I basically poured inactive yeast into my wort. After a week of no activity what so ever, I bought a pack of safale 04, re hydrated and pitched that. Active fermentaton began about 6 hours later, and just finished up yesterday. I will take hydro readings to see where my gravity is at and see if the fermentation is complete. Interested in seeing how this beer will turn out.