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5 votes

Yeast stored at 30℃

This depends entirely on if it was liquid or dry yeast. Active dry yeast is very hardy. Most dry yeast strains can be kept at room temperature for 3+ months with negligable impact on the final ...
Lee Gildemeester's user avatar
4 votes
Accepted

Ale Popped the Bung

Apart from your carpet, Everything Is Ok. It's very normal during the active fermentation stage that a large amount of vigorous yeast comes to the top of the brew. If the amount of beer enables the ...
Kingsley's user avatar
  • 2,060
4 votes

Yeast stored at 30℃

If yeast freezes conventionally (not cryo) it's dead. Ice crystals form within the cell and rupture cell walls. Edit: If it's dry yeast. There's a good chance it's not beyond hope. Use it to make a ...
Evil Zymurgist's user avatar
3 votes

My OG is 1.030 and I'm only at 4 gallons?

If that is truly your OG and not current SG, then the problem is likely with your measurement. When you top off the wort is heavier than the water and sinks to the bottom. It's really difficult to ...
Denny Conn's user avatar
  • 33.4k
2 votes

Yeast stored at 30℃

Shouldn't be a problem at that temp for that short time
Denny Conn's user avatar
  • 33.4k
2 votes

Wild Ginger Bug Smells Like Buttered Popcorn. Keep or Toss?

Butter is diacetyl. Yeast can eat it, so fortunately it ages out. Typically this will take 2-3 weeks in beer. I'm not sure how long in a ginger bug but my guess is similar timeframe. So just be ...
dmtaylor's user avatar
  • 3,415
2 votes

Yeast stored at 30℃

Lalvin used to have a bunch of useful articles at http://www.lalvinyeast.com/articles but luckily there's the web archive. Here's a summary of two on the topic of yeast viability and storage.[2] [3] ...
DFy's user avatar
  • 56
1 vote

Fermentation first time

If your wort has been reduced in volume due to water boiling off, adding water up to the original volume should not reduce your alcohol level as the amount of fermentable sugars remains the same. ...
Frank van Wensveen's user avatar

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