Yeast turned dark brown

[mrgstiffler]

This is the second time I've brewed a dark porter with Nottingham yeast. The first batch the yeast at the bottom was normal light brown color, this batch the yeast turned dark dark brown. Some information I've read says that this is a sign that the yeast has died. I don't know if that's legit info or not though. My OG was 1.082 and after two weeks, it's fizzled out at 1.040. I noticed the color when I tried to resuspend the yeast. I originally thought the high SG was due to higher mash temps, but now I'm not sure.

Any advice?

 

[Clonefarmer]

This is the second time I've brewed a dark porter with Nottingham yeast. The first batch the yeast at the bottom was normal light brown color, this batch the yeast turned dark dark brown. Some information I've read says that this is a sign that the yeast has died. I don't know if that's legit info or not though. My OG was 1.082 and after two weeks, it's fizzled out at 1.040. I noticed the color when I tried to resuspend the yeast. I originally thought the high SG was due to higher mash temps, but now I'm not sure.

Any advice?

I would give it at least one more week to see if the yeast just slowed down. If it's still at 1.040 you can pitch another pack of yeast. US-05 will probably work. You could keg it if it tastes ok, but I wouldn't bottle at such a high gravity.

 

[mordantly]

i just made a starter of some gnarly lookin peanut buttery yeast. it arrived from australia (6 days transit) 2 weeks ago and went in the refer where i forgot about it. i was lucky at least one cell was alive in there.

 

[oldschool]

I have read many negative reviews on here pertaining to notty yeast. I've personally never used it (always wyeast or white labs). I think it's worth it to just spend the extra 5 bucks and know your are getting a quality product. assuming your problem is already solved

 

[mrgstiffler]

I would give it at least one more week to see if the yeast just slowed down. If it's still at 1.040 you can pitch another pack of yeast. US-05 will probably work. You could keg it if it tastes ok, but I wouldn't bottle at such a high gravity.

It actually tastes GREAT. I may try racking to another primary and repitch. The last time I tried repitching it didn't help at all though.

 

[mrgstiffler]

I ordered some US-05. I'll make a decent sized starter from it and gradually add some of my porter. Would like to at least get my beer down below 1.030.

My question remains though, is the dark brown yeast a sign that it has died?

 

[squeekysheep]

i usually skip the starter and pitch 2 to 3 packs of the dry yeast.

 

[skyzo]

The one time I made a chocolate porter that was quite dark, and the yeast on the bottom was all dark brown as well. I never really thought much of it though, I figured it was just some residue from the cocoa I added in the last 5 mins of the boil. Now you have me thinking...