Too quickly added yeast?

[jdm19671971]

Yesterday was brew day for a Bells IPA clone (OG 1.086) and when I crashed the wort to about 75 degrees I went and grabbed my Wyeast liquid tube. This was first I realized that the label said I should removed it from frig 3-6 hours before use .:eek:. I waited ~15 mins (it was 9:00 pm and could not sit tight until midnight) and pitched. Other than waiting to see what happens, any ideas on what affect this may eventually have? Thanks.

[brewmonkey]

You might have a tad longer lag phase and some of the yeast may have been shocked rendering them usless, but overall I doubt you will notice a large difference had you brought the yeast to room temp.

[wortchillergoal]

I go with brewmonkey, like who would not. I once had a WYEYEAST that did not fully swell after I smacked it because of its age. I pitched it and just had a long lag time. The beer turned out fine.

[Dave A]

As I gathered the stuff for a Dead Guy clone (Zymergy receipe) I noticed the 3-6 hours on the white labs label. I put off starting to brew for 45 minutes and with a 90 minute boil and everything else it was over 3 hours by the time I was ready to pitch. This batch was the longest lag time I've ever had, I'm going back to Wyeast, XL smack packs make me happy!

[mortong]

I did the same thing with my last batch - my first switch to liquid yeast (Wyeast 1098). I had a 33 hour lag, then complete primary 48 hours later.

No problems at all. I bottle the beer tonight.

[jdm19671971]

Pitched late Sunday & no activity yet as of this morning (>36 hours). I stirred the brew this morning; will see the results later. I used White Labs British Ale Yeast (WLP005) & I am still in the "best before" date period. What other ways can I try to wake this stuff up?

[Fast_Eddy]

I would seriously consider buying another vial/pack/tube of yeast at this point or pitching a dry if you don't see any activity very soon. I not saying you'll have problems but an ounce of prevention....

[brewmonkey]

I usually get all my yeast from cold storage about the same time I get all mashed in and ready to start cleaning fermenters out. That should give it about 3-4 hours no problem. When I have brain crammped and forgotten to prep my yeast I go for a warm water bath to bring it up to speed. not to hot, about 75-80 degress for 20 minutes or so seems to work.

If you still have not activity, check your gravity and if you do not see a change in it you repitch ASAP. If it has been 48 hours or more I would consider letting this one go down the drain as that is to long without any fermentation and chances are bacteria have set in to do their dirty work.

[Fast_Eddy]

Originally posted by brewmonkey
...When I have brain crammped and forgotten to prep my yeast I go for a warm water bath to bring it up to speed. not to hot, about 75-80 degress for 20 minutes or so seems to work....

I've done the exact same thing with great success.

[jdm19671971]

I am bringing up the temp & repitching - will check back in. Thanks.

[davidf]

If you grow your yeast up before hand in a small amount of wort made from dry malt boiled with a hop pellet or two in water a few days before you are going to brew you will notice your lag time will decrease greatly.

Any old issue of Zymergy can give you amounts of DME and water to use. I'm talking hours, not long at all. You will have grown up the size of the yeast culture and it will all ready have gone through its lag phase and be ready to keep on fermenting when you pitch it into your large 5 to 15 gallon batch.

Save yeast from a previous batch from the bottom of your carboy or bucket in a mason jar and use that. The amount of dead yeast/trub is not going do your brew more harm than the good done from pitching the proper amount of yeast.

Pitching the proper amount of yeast is the best way to get your fermentation going. Some breweries wait many hours before pitching yeast as their wort is allowed to sit so that the cold break will settle out. (The crazy looking material that appears in your carboy shortly after pouring your cooling wort into it).

hope that helps


davidf

[jdm19671971]

The lazy yeast I pitched on Sunday started to work yesterday afternoon and they continue hard at work. Thank god & about time boys.

[Gorrog]

So at what temperature does yeast die? :)

I added yeast to a beer, and I think that the wort might have been too hot. (Me? Impatient? Nooooo....) (I need to get a immersion cooler, and watch a movie or something...)

It hasn't been 36 hours yet, but almost 24... just wondering for future reference!

[Grog]

Rule of thumb is <80°F. I'm not sure if that is the killing temp or if it is just an off-flavor issue though.

[Fast_Eddy]

Originally posted by Grog
Rule of thumb is <80°F. I'm not sure if that is the killing temp or if it is just an off-flavor issue though.

Above 80F and below outright yeasticide(not sure what temp it is) you can stun your yeast into inactivity. A non-fermenting wort is just asking for an infection.

The idea is to create a near perfect initial fermenting environment to assure your yeast take control.

[brewmonkey]

Originally posted by Gorrog
So at what temperature does yeast die? :)

I added yeast to a beer, and I think that the wort might have been too hot. (Me? Impatient? Nooooo....) (I need to get a immersion cooler, and watch a movie or something...)

It hasn't been 36 hours yet, but almost 24... just wondering for future reference!

Anything above 102-4F/40C is basically the end for the yeast and anything about 75-78F/24-26C is to the point where I would not pitch the yeast at all.

If for some reason you drop the temp of the yeast to low you will just send them into a dormant phase. Slowly bringing them back up to temp should wake them up. Yeast can be frozen too if done under the proper conditions.

[Gorrog]

OK, lesson learned...

Will it hurt to pitch another batch of yeast? Or is the brew ruined?

Or as they say here in OK, Eees eeet rooeent?

[brewmonkey]

You should be good to go if you want to repitch it as long as you are within the first 24-48 hours after knockout.

This is a good reason to keep some dry yeast on hand. It is not the optimum solution IMHO but it can make life easier!

Let us know how it goes.

[Gorrog]

LOL, well I guess that I should have paid attn. to the post that have come previously, because I was sitting here at the house doing some paperwork when all of a sudden... bloop... bloop... the beer started going.

Thanks again for your help. And thanks to the vets for being payient with a newb. :)

[HogieWan]

I thought I had pitched into too hot wort before. After a day and a half I bought another Wyeast smack pack and started it. I got home that night to see a thick krausen. I brewed another batch the next night with the yeast I had bought.

[stronk]

I've had some atrocious lag times in the past (I can't remember exactly how long, as I'm away from my notes at the moment, but it was longer than 48 hours) and so far I've been lucky. I agree with the above: always keep some dry yeast on hand. If the brew isn't going by 24 hours, I'll usually start some dry yeast up to pitch after about 36.