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 Post subject: Can I kill the yeast during rehydration?
PostPosted: Mon Mar 14, 2011 6:39 pm 
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Joined: Mon Mar 14, 2011 6:23 pm
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I am brewing my first batch, it is an irish stout kit that I got through midwest brewing supplies. I was multitasking when I shouldn't have been and put the dry yeast into water that was over 180 degrees. I quickly realized my mistake and cooled it back down by putting the container the yeast was in into a bowl of cold water. This happened about 24 hours ago, and although I know that it can take a couple of days for there to be noticeable fermenting going on, I was wondering if it was possible that I killed the yeast. If this is the case, can I add more or is the batch screwed?


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 Post subject: Re: Can I kill the yeast during rehydration?
PostPosted: Mon Mar 14, 2011 9:04 pm 
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Joined: Thu Mar 25, 2010 6:25 pm
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I doubt you killed them all but I am going to guess you killed a lot of them since basically anything over 126F will start to cook them...I would rehydrate another pack and pitch that...


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 Post subject: Re: Can I kill the yeast during rehydration?
PostPosted: Tue Mar 15, 2011 5:26 am 
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+1 to stinkfist. You made yeastie soup. :mrgreen:

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 Post subject: Re: Can I kill the yeast during rehydration?
PostPosted: Tue Mar 15, 2011 6:19 am 
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Joined: Mon Mar 14, 2011 6:23 pm
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Thanks. that's what I figured, but it is nice to get reassurance from people with experience.


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 Post subject: Re: Can I kill the yeast during rehydration?
PostPosted: Thu Mar 17, 2011 6:55 am 
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I've found that dry yeasts can be rehydrated just fine at temps between 85-105 deg F. When I do use dry yeasts, I flash boil some water in an Erlenmeyer flask covered with foil. Once things have cooled to the point where I can comfortably rest the bottom of the flask on my bare forearm, then I know I'm close to 105 deg F. Think comfortable hot tub temps (103-105 deg F). I've never had a problem doing it that way.

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