Expert: John Snyder - 3/2/2008

Question
Hi i started a Oktoberfest last night with Saflanger s-23 dry yeast.(says it is lager yeast)  The wort was about 75 when i pitched the yeast after a good 5 min aeration.  I hydrated the yeast by putting them in water that had been boiled and brought back down to 100.  I then let that cool (covered to room temp) then pitched it.  I then put the carboy into a cooler spot that should have kept it about 55.    It has been 24 hours and everything is settled and calm.  I've got no foam, and no movement.  I tried warming up the brew to about 70 and tried rousing the yeast, but still no action.  I think the yeast was no good.  But i don't have any more and the store does not open again for 2 days.  Will my beer make it that long?  Will it hurt if i switch to a wyeast liquid starter of a different type? My friend has a Belgian Witbier yeast starter, will this be bad?  Any help, or ideas of where i went wrong would be helpful.  Thanks

Answer
1st-75 degrees was too warm to pitch a Lager yeast,60 or less
2nd-55 degree was too cold to let the carboy set,at start of the fermentation.The yeast probably dropped out of suspension with such a temp.difference.For the 1st 24 to 48 hrs,the room temp,should be within 3 degrees of the pitched wort temp.

The yeast was probably ok,it was the temps,that did the damage.Proof your yeast before using it,to see if it's viable.

Sorry but your wort won't make it that long,and is most likely spoiled now.

Match the type of yeast with the product you want to make.


REMEMBER TEMPERATURE IS KEY

Hope this answered your questions,if more needed,please let me know

                 John