StebenMonster
New Member
I am working on my third batch of beer. Of the previous two, one turned out alright, the other must have been contaminated or something. anyways...these are not the issue. While making the batch i am fermenting now i was a little worried about the temperature of the beer when pitching my yeast. I had previously boiled (for sterilization purposes) my water that I added the wort to and it had not cooled down all that much by the time that I was adding the wort and yeast to the fermentor.
I did however cool the wort down a lot in the sink. I figured I would add the wort to the hotter water and they would cool down enough for me to add the yeast that i had pitched in another container and all would be well.
Anyways, now im worried that i might have killed a large portion of the yeast or something. I don't see lots of bubbles coming out of the airlock, but when i put some pressure on the top of the fermentor it pushes out bubbles, so something is working.
If i killed some of the yeast, will there still be enough? Should i leave it in the fermentor longer or something? maybe add more? And if so, how can i tell?
Anyways thanks in advance for any help!
I did however cool the wort down a lot in the sink. I figured I would add the wort to the hotter water and they would cool down enough for me to add the yeast that i had pitched in another container and all would be well.
Anyways, now im worried that i might have killed a large portion of the yeast or something. I don't see lots of bubbles coming out of the airlock, but when i put some pressure on the top of the fermentor it pushes out bubbles, so something is working.
If i killed some of the yeast, will there still be enough? Should i leave it in the fermentor longer or something? maybe add more? And if so, how can i tell?
Anyways thanks in advance for any help!