Hi All, Ordered an IPA clone and when the package got here, and even though I had them put cold packs in with the vials of liquid yeast (WL Burton Ale Yeast), the vials were both warm (maybe 80-85F) by the time they got here. The cold packs were just as warm and had clearly stopped cooling some time ago. I have never had a problem before with any shipments from the particular store. Anyway, brew day was yesterday and I pitched both tubes into my primary and for the first time every, I have a batch with not a single sign of life 24 hours after I pitched it. Maybe I am being impatient, but is it possible the yeast got too hot in transit and was no longer viable? I prefer liquid yeast but would consider changing if it turns out the shipping time is the problem. Thanks y'all. Crisis44
Assuming no other problems, a couple days at 80-85F is not going to kill your yeast. Your cell count would have taken a hit, losing more cells than if it had been refrigerated, but your fermentation will probably be ok. Next time, buy a single vial and make a starter. Then you'll know for sure if you have viable yeast before pitching into your beer wort.
Thanks. I have made starters in the past but didn't have time this go-around in the schedule so skipped that step. Guess I'll plan better next time.
I personally do not buy liquid yeast online in the summertime. I am of the opinion that even with the small cold packs they use the yeast gets too hot in transit. For summertime brewing, if I want to use liquid yeast I go to my LHBS (which is Keystone Homebrew for me) and purchase liquid yeast. They receive their liquid yeast in Styrofoam packaging with ice packs. I also always keep some dry yeast in the refrigerator (e.g., US-05) for emergency or spur of the moment brewing. Dry yeast is great in that it has a two+ year shelf life if you store it in your refrigerator. I hope that your batch turns out OK. If after another day or so it appears that fermentation didn’t commence I would suggest that you go to a LHBS and obtain some yeast to pitch. Hopefully you are just having a sluggish start due to decreased cell count and everything will turn out OK. Cheers!
I don't have the luxury of a local liquid yeast supplier, but if I were in the position to get yeast locally, I would do as Jack says, rather than have it shipped. If you are in my shoes, you can still take precautions by ordering from one of the closer mail order places. For me, I live 4 hours from NB and MW and Farmhouse Brewing Supply. These guys have a history of typically getting orders to me fast, usually with less than two days of travel time. And of course, I take the other precaution of making a starter.
Buying yeast online in the summer takes a bit of planning and careful packaging by the shipper. 1) Plan ahead by buying in May before it gets too stinkin'hot. 1a) Recycle yeast over several batches. 2) Buy from an online shop no more than two days away. 3) Assuming grains are also being ordered; request the shipper pack the yeast packages in the middle of the carton...surrounded by bags of grain. Grain is a good insulator. As a last resort...I'll burn a gallon of gas and cough up $9 at the LHBS.
You typically grow yeast at 30oC or 86oC. So, if your yeast were at this temperature it may not be too bad; however, you do not know how hot it was in the truck that delivered your yeast. Lost of good suggestions above and I always make a starter.
Thanks everybody. Still no fermentation happening after about 30 hours so I am starting to worry I have a problem. However, my basement is still in the 60's so I am thinking of moving it upstairs where it will be in the 70's, give it a stir, and see if I can get anything to start. After that, I guess it's off to LHBS to get some fresh yeast. For those who make starters, do you have the stir plates or do you put it on the counter and just swirl it every time you pass by? (I used the latter method in the past)
I use a stir plate. But before that I used the swirl method, which works just as well, but you need a bigger starter that way.
Update: brought the primary up from the basement last night (15 degrees warmer upstairs). Sterilized my brew spoon, stirred like crazy, re-airlocked it, put it in the pantry and went to bed. Woke up this morning to very vigorous fermentation! I am guessing it was just too cold in the basement. Thanks folks. I'll toast one to ya in about a month, hopefully.
Basement is in the low 60's. Pantry upstairs is 74-76, generally. I guess I should use the basement for something with yeast that I can ferment at lower temps next time. Any suggestions for what works good at that temp? I have done a Hefe before and it worked well at 75-80 (lots of fruity esters though), but that is about as warm as I have heard is good to go.
