Amy Young-Leith wrote:
[color=blue]
> Here are are 24 hours later without a single bit of activity.
>
> My questions:
>
> 1. Does something happen to the sugar molecules when you cool it too
> low, or leave it sit overnight, so that the yeast can't get its party
> on?[/color]

No
[color=blue]
> 2. Should we try pitching another thing of yeast in it; could the
> yeast have been dead?[/color]

It's possible the yeast wasn't very viable. You should ignore the
marketing hypoe that says the yeast is "pitchable" and ALWAYS make a
starter. Not on;ly does it increase the yeast population to a usable
amount, it;s a way to verify the viability of the yeast.
[color=blue]
> 3. Should we just trash it and start over?[/color]

No...24 hours isn't a long lag time, consdiering you underpitched it.
Did you aerate the wort? If not, do that next time, too!

----------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

"Denny Conn" <me@privacy.net> wrote in message[color=blue]
>
> No...24 hours isn't a long lag time, consdiering you underpitched it.
> Did you aerate the wort? If not, do that next time, too!
>
>[/color]
How about aerate immediately. It's not too late, and would still help,
wouldn't you say?
Ken

Ken Anderson wrote:
[color=blue]
> How about aerate immediately. It's not too late, and would still help,
> wouldn't you say?[/color]

I think I'd be concerned that fermentation is already under way..at this
point, I'd just leave it alone for another day or so and see what
happens. I've ruined beers by taking "corrective" action, so I'm a bit
gunshy!

----------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Amy Young-Leith wrote:
[color=blue]
> DH and I are back to brewing after a long abscence. For this batch, we
> wanted to forgo wasting a pool full of water by using the wart
> chiller, so he added ice instead of water to the wort to cool it. We
> cooled it down too far, though -- but then I looked at our yeast and
> it was not fresh, so we decided to let the wort return to room temp
> overnight, go get some fresh yeast and pitch it the next day.
>
> From our local brew supply store we picked up some British Ale Yeast
> from White Labs and pitched it into the 72 degree wart, after the tube
> of yeast itself had warmed to room temperature (during which time we
> couldn't help but shake it and look at it).
>
> Here are are 24 hours later without a single bit of activity.
>
> My questions:
>
> 1. Does something happen to the sugar molecules when you cool it too
> low, or leave it sit overnight, so that the yeast can't get its party
> on?
>
> 2. Should we try pitching another thing of yeast in it; could the
> yeast have been dead?
>
> 3. Should we just trash it and start over?
>
> Amy[/color]

I had the same thing happen with white labs liquid yeast. I just aerated it
by shaking the carboy or swirling as it were and waited. Sure enough it
started right up in another 24 hours. Relax, have a homebrew

"Denny Conn" <me@privacy.net> wrote in message
news:4134AE18.E11A9A50@privacy.net...[color=blue]
> Ken Anderson wrote:
>[color=green]
> > How about aerate immediately. It's not too late, and would still help,
> > wouldn't you say?[/color]
>
> I think I'd be concerned that fermentation is already under way..at this
> point, I'd just leave it alone for another day or so and see what
> happens. I've ruined beers by taking "corrective" action, so I'm a bit
> gunshy!
>
>[/color]
I say this because I've given lagers (typical slow starters at 52F) a second
jolt of O2 18 hours after pitching. Seems I read somewhere that it's an ok
thing to do.
Ken

Ken Anderson wrote:
[color=blue]
> I say this because I've given lagers (typical slow starters at 52F) a second
> jolt of O2 18 hours after pitching. Seems I read somewhere that it's an ok
> thing to do.[/color]

Yeah, I've heard that, too, although I've never done it. I think as
long as you're sure fermentation hasn't started, it's OK. Probably even
if there's been a little fermentation, the yeast would consume the O@
and you'd still be OK. I know Dan Schultz does it, and he makes some
fantastic beers.

------------->Denny

--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Derric wrote:[color=blue][color=green][color=darkred]
>>>Actually, it's pronounced "wert"...
>>>----------->Denny[/color]
>>[snip][/color]
> Some brewing terms perform double duty. Wort that is fermenting
> is known as krausen. The same term is also used as a verb refering
> to the process of adding strong, newly fermenting wort to beer
> to produce natural carbonation. Krausen comes from a German verb
> meaning to curl back from the edge, a description of the beer's
> foam during this process.
>
> [snip][/color]

I'd always thought that too until I got jumped on by someone in this
group. Even [url]http://www.beerhunter.com/styles/krausen.html[/url] supports that
notion of krausening

however

[url]http://www.bodensatz.com/staticpages/index.php?page=Procedures-FAQ#kraeusening[/url]

suggests otherwise.

I've also read that 'krausening' or apparently the more correct
'Speisegabe' (ie late addition of unfermented wort [gyle!]) can be done
to also 'clean' up the beer. Apparently the late burst from the yeast
(due to the addition of more sugar) also allows the yeast to metabolise
other components (presumably not so desirable in beer) leading to a
better beer.
Can anyone add to this?
cheers
rb