Impact of powercut on fermentation

[Dearnley]

I’d just started a Cooper’s Irish Porter and given it a chocolate and vanilla spin for approximately two days before we had a power cut leaving us without heat, light etc for five days - thank you Storm Arwen. Living in Cumbria the house was bitterly cold outside the range of the sitting room’s wood burner and all life seemed to stall in the wort. My question is, should I hope for the yeast to pull through and work its magic, should I add more yeast, or is it beyond recovery? Any any advice, especially if this has happened to you, most welcome. Thanks

 

[Dorst]

try bringing the temperature back to fermenting temperatures (did the kit tell give you an optimal temperature range?) and see if you get airlock activity.

If not, maybe try pitching some more yeast.

 

[Stevieboy]

I think it will be fine if you bring it back to temp - I wouldn't add more yeast. It's way more tolerant than a lot of people think.