philistine
Well-Known Member
- Joined
- 1/4/14
- Messages
- 436
- Reaction score
- 140
Hey all,
Its been a while since ive been here but ive got a little situation....
I cooked up what i believe will be a most excellent batch of beer over the wknd.
I brewed on saturday, left it to chill overnight in the kettle and then put it straight into the ferment chamber at 20c.
Yesterday afternoon i had a peek and there is zero sign of activity. This morning, still zero.
Without going into the hows and whys - obviously the yeast was dead.
I can see only 3 options, in order of preference:
- pitch more yeast (this arvo when i get home)
- tip it back into the kettle to reboil, then cool and re-pitch
- chuck it
IMO i was pretty good sanitation-wise during the whole process and i really dont wanna reboil it and lose all my hops magick.... But it will be about 72 hours since flame out by the time i get home with fresh yeast and im thinking its probably a bit risky to just throw it straight in....
Any thoughts?
Its been a while since ive been here but ive got a little situation....
I cooked up what i believe will be a most excellent batch of beer over the wknd.
I brewed on saturday, left it to chill overnight in the kettle and then put it straight into the ferment chamber at 20c.
Yesterday afternoon i had a peek and there is zero sign of activity. This morning, still zero.
Without going into the hows and whys - obviously the yeast was dead.
I can see only 3 options, in order of preference:
- pitch more yeast (this arvo when i get home)
- tip it back into the kettle to reboil, then cool and re-pitch
- chuck it
IMO i was pretty good sanitation-wise during the whole process and i really dont wanna reboil it and lose all my hops magick.... But it will be about 72 hours since flame out by the time i get home with fresh yeast and im thinking its probably a bit risky to just throw it straight in....
Any thoughts?