Expert: Alan Ward - 1/30/2008

Question
Hi,
I recently attempted to brew my second batch of beer. I had difficulties cooling the wort down quickly, and over the course of 2 hours it cooled to about 74-75f at which point I pitched the yeast and put the batch in the basement. Today about 18 hours later there is no bubbling and the temperature gauge read 60f, so I moved it into a warmer room and the beer is now up to about 66-68 still with no bubbles in the air lock. Did I potential kill my yeast by adding it at 75f? Or is this just a slow fermentation due to the colder temperatures. PS it is -40 windchill outside so its a little chillier inside. Lastly how long should I wait before considering the yeast dead and re-pitching the yeast?  

Answer
First pitching the yeast at 74-75F is fine.  Actually anything below 90F will be okay.  

Taking two hours to cool is a bit of a long time. The issue will wild yeast take hold?

The type of yeast used will make a big difference.  I presume that you are using an Ale yeast since you are worried about the tempature.  I would not worry.  I frequently use an ale yeast at temperatures of force 58 degrees with great results.  Yes you will see a slower fermentation at those tempatures but it should ferment.  I also fail to see bubbleing until 24 hrs after pitching the yeast on several occations.  Again with great results.

The only way to be sure is take a hydrometer reading.  You should see some dropping.  You can also press on the top of the lid forcing air out.  Then wait a few hours and then press again.  If the top is hard and it takes very littel pressure to get bubbles then your fine.

Another step to take is to add about 2 tsp of brew vigor ( a yeast nutrient).  I add some at pitching and again at racking if it has not dropped.  

If your still unsure it will not hurt to add more yeast.  I would suggest making a starter of warm water, brew vigor and yeast.  Let it sit about an hour and then pitch.

If your temperature continues to be an issue you might try a couple of things.  1. wrap it in a blanket 2. use a heating pad 3. use an electric blanket.  In fact if it was me I might consider geting an external thermistat and an electic blanket.  That would allow you control the temp and help maintain a higher fermentations tempature.

Lastly I would strongly consider moving.  -40 windchill is to cold for me.  

I hope this helps.  If you  have any further question please do not hesitate to write back.

Good luck and stay inside.

Alan