Hello,
I made a starter wort on Tuesday and the yeast was dead so I put it in the fridge. I plan to brew on Monday will the wort still be good? Can I just heat it back up and maybe add a little fresh DME? I've never used liquid yeast so I don't know. I can make a new wort but I hate to waste 1/2 a pound of DME. HELP!?
Post #2 made 14 years ago
It might be good, but might not. There's not a good way to tell. You can smell it and see if you notice any funk, but it might just be a false negative if its in the early stages of souring and you can't detect any bad aromas. You may not want to waste a 1/2 lb of DME, but that's far better than a full batch of beer. Just make new starter wort. If anything else, it'll put your mind at ease.
Post #3 made 14 years ago
Good Day, If the yeast is truely dead, the starter wort should be good for many days/weeks, If you warm it to 23C/72F and it starts to ferment, and is not contaminated, You can cool it down again, and it should be good for 2-3 days and you can add Some DME.
Honest Officer, I swear to Drunk, I am Not God.
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- SVA Brewer With Over 100 Brews From United States of America
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Post #4 made 14 years ago
BrickBrewHaus,
Thanks! That's what I figured but hoped for the best. I normally use dry yeast but I'm gonna brew a Smoked Scotch Ale and want it to be as good as possible. Only 2 more partial mash kits and it's BAIB for me. OH YEAH fresher beer here I come! I'm making a few changes in my setup. This batch will be my first to switch from plastic bucket to corney keg fermentor with pressurized carbonation. I also just made me a wort chiller (bye 20 lbs of ice) and can't wait to try it. I just ordered a grain mill and plan to get a bag soon so I'm on my way. Thanks for the help!
Thanks! That's what I figured but hoped for the best. I normally use dry yeast but I'm gonna brew a Smoked Scotch Ale and want it to be as good as possible. Only 2 more partial mash kits and it's BAIB for me. OH YEAH fresher beer here I come! I'm making a few changes in my setup. This batch will be my first to switch from plastic bucket to corney keg fermentor with pressurized carbonation. I also just made me a wort chiller (bye 20 lbs of ice) and can't wait to try it. I just ordered a grain mill and plan to get a bag soon so I'm on my way. Thanks for the help!
PHins UP!!! ~~^~~
Tim
Tim
Post #5 made 14 years ago
I don't understand, please elaborate. In my opinion, if the yeast is truly dead then the shelf life is shortened. Fermentation drops the pH of the wort and creates a non-ideal environment for bacterial growth. Before fermentation, the conditions are ideal (except for the cold temps).joshua wrote:If the yeast is truely dead, the starter wort should be good for many days/weeks
My point exactly. How can you tell for sure? Its only a 1/2lb DME and little extra time. There's no way its worth the risk, IMO.joshua wrote:and is not contaminated
Last edited by BrickBrewHaus on 15 Jan 2012, 10:32, edited 3 times in total.
Post #6 made 14 years ago
Good Day BBH, Yeast have 3 lives, dead decomposing, Zombie cold or dry, and alive reproducing. If the yeast are DEAD, they look grey, and give off a sour oder.
Zombie yeast can be keep cold or dry for months.
If the wort starter is contaminated, I have found the yeast have a slight green or yellow(not beer yellow) tint to them, and a Very low Ph(3.5 or lower), Take a sample of the cold yeast, mix with a little cold RO or distilled water, and check them out. Even a dark wort cant hide the Funky yeast condiotion.
Take a look at http://www.wyeastlab.com/com-yeast-harvest.cfm for a good desription of yeast recycling.
Zombie yeast can be keep cold or dry for months.
If the wort starter is contaminated, I have found the yeast have a slight green or yellow(not beer yellow) tint to them, and a Very low Ph(3.5 or lower), Take a sample of the cold yeast, mix with a little cold RO or distilled water, and check them out. Even a dark wort cant hide the Funky yeast condiotion.
Take a look at http://www.wyeastlab.com/com-yeast-harvest.cfm for a good desription of yeast recycling.
Honest Officer, I swear to Drunk, I am Not God.
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #7 made 14 years ago
I would just reboil the starter for 15 minutes, cool and pitch yeast
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #8 made 14 years ago
stux,
I already set it free of it's earthly burdens
I figured as BrickBrewHaus said it's only a couple bucks and a few minutes for piece of mind. I spent $45 on the kit so it's worth it to be safe. It's all in the fermenter now becoming yummy goodness.
I already set it free of it's earthly burdens
I figured as BrickBrewHaus said it's only a couple bucks and a few minutes for piece of mind. I spent $45 on the kit so it's worth it to be safe. It's all in the fermenter now becoming yummy goodness.PHins UP!!! ~~^~~
Tim
Tim
