Fermenting stopped early

[Jamie488]

I think the hot weather may have messed up my brew. The fermenting seems to have stopped early after 7 days as it has not moved from 1018 which I think is because I could not keep the temp down below 24 degrees. Is there anything I can do to restart fermentation? Has all the yeast been killed off by the high temps?

Any help would be greatly appreciated.

[JammyBStard]

It would generally take quite a bit more than 24'c to kill off an ale yeast.

What's the brew your doing for a start?

[Jamie488]

Here is the recipe. It is not a blonde beer as I tweaked the recipe from what I originally wanted to create.

http://www.brewology101.com/AleAbacus/1 ... dding-beer

[Normski]

Hi Jamie

Did you rehydrate the S04 or use dry ?.
Have you tried to rouse the yeast ?
Your recipe says 1050, is that what you got?
1018 is not so bad. i would just leave it for another few days then keg it.
Norm

[Eric]

Yes, I'm with Norm on this. I'd not be disappointed, there'll be plenty of yeast there to drop another point or two in the keg as well as converting any priming with household sugar to give a fair base for the hops.
To be quite frank, I can but make a very wild guess as to what taste your finished product might have, but, if you don't already keep a log of your beers from the start of brewday to the sinking of the last drop, now you have the reason to start.

[Jamie488]

Thanks Norm and Eric. I think I will rack to secondary tomorrow and start the dry hop. I don't mind it is a little sweeter than expected. I think I may have mashed a bit high so have a few unfermentable sugars, which may also be why it may not go down as much as expected.

Norm. I put the yeast in dry. Would this have made a difference?

[TC2642]

Norm. I put the yeast in dry. Would this have made a difference?

It's usually better to rehydrate to give the yeast as much chance as possible to work effectively.

[JammyBStard]

I think your supposed to get twice as many viable yeast cells when you re-hydrate (Or something like that) and it's very easy to do.

[Normski]

Hi Jamie
I was just trying to get full details of what you did.
As Jammy & TC have said, it has been suggested that rehydrating gives the yeast the best start, and possibly increases the yeast count up to twice as much.
But it will probably at least get it started faster. Therefore safer start and possibly finish when you expect.
I wouldn’t worry though. As Eric says, it will probably drop those last few points in the keg.
Norm