Is my yeast still active

[Carling7red]

Morning homebrewer's this is my first post my name is Ady and have only started making homebrew for a year now and am hooked.. now the question here in the UK we have had a little heat wave and I made 2 homebrews this wk one was the DIABLO and the other the HAMMER OF THOR both batches were in the degree range in the fv but the thermometer strip on the outside read a lot higher .. the nxt day there was a lot of activity from both beers even though the strip read 28-30deg which is very high ..I moved them to a cooler place and this morning the hammer of thor has no foam at all but is showing signs of bubbles the diablo still looks the same please can you tell me if both batches have died in the heat or will they be OK many thanks for the long question Ady

 

[Covrich]

I doubt they have died at that heat but the huge spike in heat has been likely very determental to the quality of the brew

 

[LarryF]

Welcome aboard Carling, hang in there, hopefully both brews will be ok. A damp towel over your FV might help on the hotter days.

 

[Carling7red]

Thanks for the response Larry just checked the barrels now and the temp is down to 25-26dg hopefully the taste will still be there and the quality of the beer ..I've always brewed in the autumn time never done it in the summer and never seen weather like it ..

 

[Carling7red]

Thanks for the quick reply hopefully it dosent effect the quality to much

 

[Dutto]

Welcome to the Forum.

I would just leave both brews somewhere as near to the normal temperature as possible for a few days and then take an SG.

If the the SG is anywhere near what is expected (e.g. 1.010) then they have fermented okay so leave well alone and check again 48 hours later. If the SG has fallen after 48 hours then check every 24 hours until you get two identical readings.

If the SG is higher than expected (e.g. 1.020) then they may have stalled so leave well alone and check again 48 hours later. If the SG hasn't fallen after 48 hours then the fermentation has stalled and you are left with two choices when the temperature stabilises: A) Stir it up and wait to see if fermentation re-starts. (It happens quite often.) B) Stir in another batch of yeast into the FV and carry on as normal.

Either way, you should finish up with a drinkable (if not a Prize Winning) brew. :thumb::thumb:

 

[Carling7red]

Thanks Dutto thanks for a great explanation I will do what you have said ..it's all a big learning curve when you start something new but it's great to have fellow brewers to give you great advice cheers Ady