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shocked my yeast?

After a two year hiatus, I brewed an all-grain pale ale yesterday. Its been a while and I was definitely rusty but I thought everthing went ok. I was a litte disappointed with the volume prior to boiling (I need to go back and reconsider Papazian's .1 gal/1lb grist absorption rule).

So its been 17 hours since I pitched my yeast and there is no visible signs of any fermentation at all. Very strange. I wasn't expecting a perfect extraction but I was anticipating an average fermentation experience. I've retraced my steps and I think I found the step where I goofed. I used White Labs Pitchable Liquide Yeast: Burton Ale. I took it straight out of the fridge and dumped it into the carboy (which was at about 70F). I started to suspect this morning that that was a mistake and sure enough the bottle of yeast says remove from fridge 3-6 hours prior to pitching. What a rookie mistake!

Are the yeast nuked or can/will they pull through? Can I pitch some more or is the beer likely sick with other possible infection by now? I can't think of anything else that would have given this kind of result. I am missing anything?

Any advice?

thanks,

Mike

Reply to
Michael J. Hoyt
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Hey, I just brewed a batch last night too, Dark ale Canned malt extract and took the yeast out of the fridge for a good two hours-1 1/2 or so, a white plains trappist ale yeast. It's been past 15 hours and I'm brewing at 60 degrees. I pitched at 5 degrees over the recommended temp. but I think these things just take time. It might take an extra day or so but we didn't kill the yeast, it's in there. This is the first time I've ever tried a liquid yeast and I think it's going to turn out great. Going to go over Papazanni's lagging fermentation section. Later

Reply to
G_cowboy

Sorry, White Labs trappist style ale yeast. Yep, it's not fermenting. Gave it a good couple of swirls. I looked and the good book says that replication is an aerobic process. If worst comes to worst, I'm going to have to put some heat on it to help get that yeast activated. Anything anyone out there that can think of something might help? well, thanks, Victor

Reply to
G_cowboy

You are correct. After posting this, I went and shook the carboy (CPR for the yeast). Not sure if it helped or if it was coincedence but fermentation has begun. The little guys are alive and have punched back in for work.

Mike

G_cowboy wrote:

Reply to
Michael J. Hoyt

Hardy little microbes, got a vigorous fermentation going

Reply to
G_cowboy

Reply to
Michael Hoyt

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