Well, I screwed up again. I purchased two basic kits of extract brew. One is an Oktoberfest, the other is a Dutch style pilsner. When I got home from the brewing supplies store, I placed the kits (each in brown bags) in the storage bin in my closet, forgetting to refrigerate the vials of yeast and hop pellets. Are they still good, or should I toss these two items and repurchase? Feeling like an imbicile in Asheville… Rick
Oh, one is Oktoberfest, the other is San Francisco. Both lager yeasts, of course.
I don’t know if the yeast is still viable but the hops pellets will be fine.
Yeah, that’s what I was thinking. It’s been about a week since I bought the kits. The temperature was about 65 the whole time. And, they were kept in the dark. Anyone else?
If you have some DME you can make a starter. If the starter takes off, use it, if not get more yeast.
Many of us use yeast that has been sitting in the bottom of a fermenter for 3-4 weeks at room temp.
I would have ZERO reservations about this yeast being viable because of how it’s been stored for the past week.
Always a good idea with WL vials. WY yeast have the pouch to inflate showing you they are alive. No such thing with WL.
Thanks, Nighthawk. We had gone ahead and made yeast starters for them. That was a first for us, so we got to enjoy the learning process there. Now, to see tomorrow if it ferments. I’m confident it will. Then, I can get on with those two lagers. We emptied our only keg in today’s processes so we are beer-poor for at least a week. Our bottled Appalachian Pale Ale should be ready by then.
[quote=“Nighthawk”]Many of us use yeast that has been sitting in the bottom of a fermenter for 3-4 weeks at room temp.
I would have ZERO reservations about this yeast being viable because of how it’s been stored for the past week. [/quote]
+1 Colder temps keep yeast dormant until ready for use. Yeast can handle higher temps (90+), they just don’t make great beer that hot.
Well, it’s been about 24 hours since we made the starters and no activity as yet. I wonder… since these are lager yeasts, having them resting on the kitchen counter is probably too warm for fermentation, huh? Is this correct, or should I place them in the fridge. Interestingly, last Friday I watched as the mailman filled our mail box, and discovered a notice that my package was at the mail room. And, I had to wait until Monday (today) to get it. It was the five beer brewing books I had ordered, including How to Brew, and The Complete Joy of Brewing. Would have been nice if the mail person had delivered to my door on Friday this box. I could have used the information therein. Needless to say, I’ll be reading more about starters today! Thumbs down to the US Postal Service. Brew blockers!
The yeast starters didn’t work. Apparently I killed them dead! Thanks for the advice all. At least we learned how to make a starter.
Are you sure? A yeast starter is such a small amount it may have done it’s thing while you weren’t looking. How much stuff is on the bottom of the vessel that you used?
Give your container a little swirl. If you see CO2 bubbling, fermentation happened.
Or, check the gravity.
Are you sure? A yeast starter is such a small amount it may have done it’s thing while you weren’t looking. How much stuff is on the bottom of the vessel that you used?[/quote]
There was a thick layer of something (white in color… yeast?)_ at the bottom of the jars… about 1/8 inch. No bubbles or movement. Checked the starters several times a day for activity. Nothing.
[quote=“Nighthawk”]Give your container a little swirl. If you see CO2 bubbling, fermentation happened.
Or, check the gravity.[/quote]
No bubbling. No action. Nothing. Temps were room temps (68 - 70). Thanks Nighthawk.
