I brewed up my first lager and stupidly rehydrated 2 pks of dry yeast (Saflager W-34/70) around 99-102 degrees. I pitched it into 48 degree wort (shocked?) It's been in the fermenter at 47 degrees for 36 hours and not so much as a bubble. Did I kill the yeast? Can I save my beer? Thanks!
Please Help! Rehydrated yeast too warm?
- Thread starter RCubed76
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
- Joined
- May 28, 2018
- Messages
- 3,060
- Reaction score
- 2,505
100F is a little high, but I would not have guessed that killed it. 47F is a little low, lower than 34/70 recommended temp, which is 53-59F. I'd let it warm up to mid 50s and see if it starts. If not, just direct pitch another 34/70 packet into wort and you'll be good to go.
It's possible, but 48 degrees is very cool for that yeast. Bring it up to 54 degrees. This yeast ferments clean even up to temperatures in the 60s
If you have it at 48 its going to be very slow to start
after 5 days of active fermentaion in mid 50 let it rise up to 68 to finish. That's what I usually do with that yeast so it cleans up and fully attenuates
Update: I raised the temp, waited for a day, and still no bubbles in the airlock. This morning I went to pitch another pack of dry yeast and a nice bubbling krausen had formed. I put the lid back on and walked away. I'm assuming that's a good sign?
Similar threads
