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

"Amy Young-Leith" <alyoung@bluemarble.net> wrote in message
news:73ecb719.0408310712.45c63e90@posting.google.com...[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.[/color]

I've waited days for that foam to surface on somewhat stale yeast. No
biggie.

I hate to be picky but it's called wort (pronounced 'wart')


Sorry, I had to.....


"Amy Young-Leith" <alyoung@bluemarble.net> wrote in message
news:73ecb719.0408310712.45c63e90@posting.google.com...[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]

Spanky wrote:[color=blue]
>
> I hate to be picky but it's called wort (pronounced 'wart')
>
> Sorry, I had to.....[/color]

Actually, it's pronounced "wert"...

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

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

Reply to denny_at_projectoneaudio_dot_com

Denny Conn wrote:
[color=blue]
> Spanky wrote:[color=green]
>>
>> I hate to be picky but it's called wort (pronounced 'wart')
>>
>> Sorry, I had to.....[/color]
>
> Actually, it's pronounced "wert"...
>
> ----------->Denny
>[/color]
Depends if you've learned german high, or german low
-gc

"Denny Conn" <me@privacy.net> wrote in message
news:413748BD.4540EDA1@privacy.net...[color=blue]
> Spanky wrote:[color=green]
> >
> > I hate to be picky but it's called wort (pronounced 'wart')
> >
> > Sorry, I had to.....[/color]
>
> Actually, it's pronounced "wert"...
>
> ----------->Denny
>
>[/color]
Hmmm... This reminds of a recent thread about changing light bulbs. ; )

>[color=blue]
> Actually, it's pronounced "wert"...
>
> ----------->Denny
>[/color]

Really???

I feel a bit stupid now :(

If this is true I'll have to find a new LHBS, I have been grossly
misinformed......

Spanky wrote:[color=blue]
>[color=green]
> >
> > Actually, it's pronounced "wert"...
> >
> > ----------->Denny
> >[/color]
>
> Really???
>
> I feel a bit stupid now :([/color]

No need...a lot of people apparently mispronounce it!
[color=blue]
>
> If this is true I'll have to find a new LHBS, I have been grossly
> misinformed......[/color]

If that's the worst of the misinformation they give you, it's not bad!

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

Reply to denny_at_projectoneaudio_dot_com

[color=blue][color=green]
>> Actually, it's pronounced "wert"...
>> ----------->Denny[/color]
>
> Really???
> I feel a bit stupid now :(
> If this is true I'll have to find a new LHBS, I have been grossly
> misinformed......[/color]

I wouldn't worry about the LHBS. A lot of us on the 'Net have never
heard a lot of these words pronounced - only written!

Here is a basic explanation from this group back in 1997 (Google!),
plus some others of interest. Note that wort is from Old English, not
from German! The Old English spelling (wyrt) probably explains the
pronounciation:

Wort is a liquid formed by soaking mash in hot water and then
fermenting it to make beer. The word comes from the Old English
wyrt, meaning root or herb and is akin to the Old High German
wurze, or brewer's wort.

Brewers remove trub, a haze that forms on wort during either
its boiling or its cooling phase, from the liquid. Why? Well,
a look at the word's etymological ancestry might explain: trub
comes from German and is related to words meaning dim, murky,
turbid, muddy, dirty, and dregs.

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.

A beer made in one brewing is called a gyle, and fermenting
wort added to ale or stout is also called gyle. Gyle is another
Germanic word; it's derived from a Middle Dutch word for boil
or ferment.

Derric

Derric wrote:
[color=blue]
> I wouldn't worry about the LHBS. A lot of us on the 'Net have never
> heard a lot of these words pronounced - only written![/color]
<snippage>

Here's a good place to hear a lot of brewing terms pronounced (as well
as a lot of other great info!).

[url]http://www.bodensatz.com/staticpages/index.php?page=20020410072601767[/url]

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


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

Reply to denny_at_projectoneaudio_dot_com