BendBrewer
Well-Known Member
Woke up this morning to dead fermenters after pitching a 1.061 10 gallon batch of IPA yesterday. I know the "Fermentation can take 72 hours" spiel, but not in my house. I stick to brewing what I know, I use the same yeast and pure oxygen. I haven't had a batch of beer not take off in under 4 hours in 6 months. After 12 hours, my beers are exploding.
Not today baby, not today. Something is wrong.
The only difference that I can think of is when I purchased the yeast a couple of weeks ago, I tossed the 2 dry packs of US - 05 into a 1/2 pound ziploc bag of hops that I also purchased and sealed it up. That weekend I ended up pitching onto yeast cakes and I didn't use the yeast. It sat it the ziploc with the hops inside the keezer for 2 weeks.
Do those packets need to breathe or something? Could I have suffocated dry yeast?
Not today baby, not today. Something is wrong.
The only difference that I can think of is when I purchased the yeast a couple of weeks ago, I tossed the 2 dry packs of US - 05 into a 1/2 pound ziploc bag of hops that I also purchased and sealed it up. That weekend I ended up pitching onto yeast cakes and I didn't use the yeast. It sat it the ziploc with the hops inside the keezer for 2 weeks.
Do those packets need to breathe or something? Could I have suffocated dry yeast?