Is my yeast dead (long live the yeast)

[BeerBrad]

Hi all
Getting back into brewing after a 25 year hiatus with a brewdemon kit .
The first 3 days were fine, 1/2 inch foam with bubbling away at about 68 degrees in our rec room.
Then the heater went out and between work and getting it fixed, the fermenator got exposure to the upper 50's for about 36 hours, moved it upstairs and fixed the heater but the beer looks like pond scum without bubbles/bubbling for the last 3 days, it is currently up to 68 degrees.

Is this salvagable or do I just need to start over. sadness. But patience is a virtue

It is the Pilsner, not sure what kind of yeast they use.

thanks in advance,
Brad

[BlackDuck]

Welcome to the Borg and welcome back to brewing. I am guessing a lot of things have changed in the last 25 years. There's another guy on here, Beer-lord is his name. he brewed along time ago too and took some time off, so I'm sure he can speak to the changes in quality of ingredients and improvements in equipment.

To answer your question directly, I don't think your beer is ruined. The yeast may have slowed down a bit while it was at the cooler temps, but bringing it back up to the 68 degree area was the right thing to do. The film on top of the beer is normal, don't sweat that. It's been going for 6 total days now...I would recommend that you leave it be for at least another week or even two. If you can cold crash it, which is bringing the fermenter down to the mid 30's for a few days, that would be beneficial. It will help clear the beer. After the crash, then you can bottle it up and let it sit for a few weeks to carbonate and condition.

[BeerBrad]

Thanks!
the kit is definitely different, and easier, but the concept remains the same.
Looking forward to branching out my brewing going forward.

Will hang tight for a week or two. See how it goes.
Did review the Yankeedags guide, will definitely give the cold crash a try.

The pipeline is slow.....Patience.....

[mashani]

Welcome back. I am also an old brewer who had a hiatus. 10 years in my case. Been brewing up a storm thou since I got back into it.

[BeerBrad]

Thanks for the support!
As I look at the differences compared to 25 years ago the major ones seems to be the internet and the access to awesome forums like this as well as the available calculators to fine tune stuff.

The beer is Looking good. (I think)
SG at time of post a week ago was 1.02, currently (at two weeks) down to 1.012 (and taste likes flat beer). Still cloudy though.
Moving in the right direction!

[BlackDuck]

Yup...it does sound like it's moving along in the right direction. Don't worry about the cloudiness, it'll clear when/if you cold crash it. And if you don't, it'll clear in the bottle. Just remember that there will likely be junk in the bottom of the bottle as it clears, so pour easy to avoid that stuff getting in your glass.

[John Sand]

BlackDuck is right, but when I used translucent fermenters I always used clarity as a sign of completed ferment. Now I just generally wait three weeks and keg.

[BeerBrad]

Finished and finally enjoying my first Batch! Tasted pretty good. Had very good carbonation.
Unfortunately, it made me make another brew demon kit, (brown devil) (currently conditioning)
Unfortunately made me get my old carboy out (and purchase more stuff) and make a brown Porter, which allowed me to experience my first blow off ( currently conditioning)
Unfortunately made me get a bigger carboy (widemouth bubbler)

first beer small.jpeg (225.63 KiB) Viewed 4055 times

But to celebrate my first beer, had to made a blonde ale. Which is currently fermenting.

My wife thinks I'm crazy.

Might need to get my old keg out and see if I can reuse it or ..........

Now Just need to find a good recipe for a Scottish ale.

Thanks for everyones help!

[John Sand]

Resistance is Futile!

[mashani]

LOL back in the day at one point I think I had 8 little brown kegs going simultaneously. Just kept wanting to make moar!