yeast no longer active

[varadamo]

hi all - brewed an oatmeal stout and put in FV on 29th dec - used safbrew 33 yeast and rehydrated it in 200mls water and added same - placed in hotpress with constant 20 degree heat - began activity within 12 hours however the hotpress door was left open decreasing the temperature to about 12 all night - now theres no more activity - even though the door is now closed for past 12 hours - is the yeast dead ? should i add another rehydrated amount of yeast ?
any advice please .

[LordEoin]

The yeast won't be dead at all, just sleeping
Get the temperature back up and it should kick off again

[varadamo]

thanks LordEoin for that - did that for a day or so but nothing - stuck at 1040 - decided to rehydrate another pack of same yeast and added that about 4 days ago but its still stuck at 1040 - constant temperature 20 degrees - any other advice please ??

[johnrm]

What was your OG?
Was it AG? How did the mash go?
Did you stir up the original yeast? (Ok in the early stages, not later on)
Did you stir in the fresh yeast?

[varadamo]

hi johnrm - og was 1055 - this was a BIAB and all seemed ok during the brew - i rehydrated the first yeast and stirred it in but not too vigirous - when it came to the second yeast i stirred that in a little more vigirously thanks

[varadamo]

hi Bock - i used an stc1000 - mash temp was about 72 - should be ok for a strong stout ?

[varadamo]

hi - thanks Bock for that - so i can pour this out and start again ??

[ronnieb]

Those glass no name ones with the yellow paint and red spirit are out by 4 degrees at mash temps.

They report 4 degrees over?

[varadamo]

Thanks for all advice lads - pouring this out - wont do that again !!

[TheSumOfAllBeers]

You can treat it with enzymes that break down the dectrins. Don't chuck it yet.

[cruiscinlan]

Can you buy a bag of amylase and chuck it in?

[TheSumOfAllBeers]

There is a specific product out there, it may not be amylase but it's close, and when dosed correctly it can undo the effects. Of mashing too high

[varadamo]

thanks again all - brew dumped before i read those last posts - whatever the enzyme is would be great to know for future reference - bound to happen again sometime 

[johnrm]

Varadamo, take some of what you hear on here with a pinch of salt, take your time and don't dump your beer so quickly.
Just because one thermometer is off by 4 degrees does not mean that they all are. That being said it is worth calibrating against a known temp though
Also, don't go looking to buy enzymes.
These are in your malt, you just need to know how to get to them.
Understand the significance of temperatures in your mash and use this to manipulate your beer profile.
Oh, and have fun!

[varadamo]

thanks johnrm - wise words from a 4000 poster on this site - perhaps i should have waited for more advice but i felt it was time to let go - like a child nurtured and brought into this life but not destined to remain or to give anything back . No tears or regrets - just a certain numbness and a void - that beautiful black beauty emptied down the drain !  Waaaaaaaaaa !!!!
On a lighter note i have been sitting on the fence for a while on this site but you ve inspired me to join up - just sent payment by paypal - now what to brew next ??