fattymaroon
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First off, sorry if this question has been posted before. I'm on mobile and I can't for the life of me find a search function.
I brewed 5 gal of Saison, OG 1.044. Pitched WLP 565 (no starter) at 78 degrees and the beer has been cooling off with ambient room temperature to about 73 degrees over the past 36 hours. I have seen zero activity in the airlock and no krausen either.
My minor concern is that 78 degrees may have been too warm and so the yeast is slow to get going - though this temp is at the upper end of temps listed on the WLP packet so I don't think I have too much to worry about. Not to mention a lot of folks on here have said they ferment in the 80s with this yeast.
My bigger concern happened before I pitched the yeast. I set my yeast packet in the windowsill to help it warm up and then forgot about it as the sun moved across the sky and shone directly on my yeast. The packet was quite warm but I don't have a temp reading (would estimate in the 80s). Did I - or can I - kill my yeast this way?
I am still only 36 hours from pitching the yeast, so I am willing to wait a bit longer I'd necessary, though I can't ever remember a yeast not reacting within 36 hours. If nothing happens to my beer in the next few days, what are my options? Can I get a new yeast packet and pitch it at proper a proper temp? Will this give off awful flavors? I'm in new territory - first time with a saison/this yeast, first time 0 fermentation, first time brewing in a new location - so any and all advice is appreciated. Thanks!
Edit: Of course as soon as I posted, at the bottom it listed similar threads >.< I will wait for 72 hours and update if I still see no activity and I will take a hydrometer reading this evening to make sure I am truly seeing no fermentation. That said if you've had similar experiences with WLP 565 I am still open to advice and suggestions.
I brewed 5 gal of Saison, OG 1.044. Pitched WLP 565 (no starter) at 78 degrees and the beer has been cooling off with ambient room temperature to about 73 degrees over the past 36 hours. I have seen zero activity in the airlock and no krausen either.
My minor concern is that 78 degrees may have been too warm and so the yeast is slow to get going - though this temp is at the upper end of temps listed on the WLP packet so I don't think I have too much to worry about. Not to mention a lot of folks on here have said they ferment in the 80s with this yeast.
My bigger concern happened before I pitched the yeast. I set my yeast packet in the windowsill to help it warm up and then forgot about it as the sun moved across the sky and shone directly on my yeast. The packet was quite warm but I don't have a temp reading (would estimate in the 80s). Did I - or can I - kill my yeast this way?
I am still only 36 hours from pitching the yeast, so I am willing to wait a bit longer I'd necessary, though I can't ever remember a yeast not reacting within 36 hours. If nothing happens to my beer in the next few days, what are my options? Can I get a new yeast packet and pitch it at proper a proper temp? Will this give off awful flavors? I'm in new territory - first time with a saison/this yeast, first time 0 fermentation, first time brewing in a new location - so any and all advice is appreciated. Thanks!
Edit: Of course as soon as I posted, at the bottom it listed similar threads >.< I will wait for 72 hours and update if I still see no activity and I will take a hydrometer reading this evening to make sure I am truly seeing no fermentation. That said if you've had similar experiences with WLP 565 I am still open to advice and suggestions.
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