I have a batch of a munich helles fermenting and wanted to heat it up to 20°C for a D-Rest. Sadly I forgot to attach the temp probe so it heated all night up to 28°C...
Is there any way to tell if the yeast survived the heat blast? I used 2pkgs of W3470 and started the "d-rest" when I was a 1.012 SG.
Could I just repitch another sachet of w3470 to make sure it cleans up the rest of the process? Or will the normal lager process still work with dead yeast? will the beer flavour still improve from storing the beer for a couple of weeks?
Is there any way to tell if the yeast survived the heat blast? I used 2pkgs of W3470 and started the "d-rest" when I was a 1.012 SG.
Could I just repitch another sachet of w3470 to make sure it cleans up the rest of the process? Or will the normal lager process still work with dead yeast? will the beer flavour still improve from storing the beer for a couple of weeks?