Hi everyone.
I've just done this brew http://www.aussiehomebrewer.com/forum//ind...amp;hl=extracts (an extract brew) and I just wasn't thinking when I pitched the yeast. Once I'd thrown in the rehydrated yeast I turned my fermenter around and saw that it was up around 28deg! I'm using S-05 yeast which says keep it between 15-24deg and I have the fermenting fridge set to ferment at about 17deg, so it will cool down over the next few hours.
My question is.... is there any chance the yeast will have survived? I'm thinking if it's bubbling by tomorrow then I can probably breathe easy. But if it's not, my other question is can I salvage it by adding another batch of S-05 at the correct temperature? I just wasn't sure about it fermenting for a week with dead yeast in it? It's a $50 brew, so I'd really like to not have to throw it out. I guess i'll know in tomorrow if I have fermentation, but if it's not bubbling in a couple of days It would be good to be able to salvage it.
Any ideas?
Thanks
I've just done this brew http://www.aussiehomebrewer.com/forum//ind...amp;hl=extracts (an extract brew) and I just wasn't thinking when I pitched the yeast. Once I'd thrown in the rehydrated yeast I turned my fermenter around and saw that it was up around 28deg! I'm using S-05 yeast which says keep it between 15-24deg and I have the fermenting fridge set to ferment at about 17deg, so it will cool down over the next few hours.
My question is.... is there any chance the yeast will have survived? I'm thinking if it's bubbling by tomorrow then I can probably breathe easy. But if it's not, my other question is can I salvage it by adding another batch of S-05 at the correct temperature? I just wasn't sure about it fermenting for a week with dead yeast in it? It's a $50 brew, so I'd really like to not have to throw it out. I guess i'll know in tomorrow if I have fermentation, but if it's not bubbling in a couple of days It would be good to be able to salvage it.
Any ideas?
Thanks