very slow fermentation/very dark yeast

[Bogan]

I started a Festa Brew Red Ale kit Monday night. Started the yeast of in water that was perhaps a little too hot, maybe around 40 degrees C for 7 minutes or so.

Sanitized the primary properly and dumped in the wort, making sure to get some aeration on the go during this.

Poured in the yeast slurry, mixed it really well, and covered the primary.

Fermentation as of last night had not started .... I got the SG about 24 hours ago and it was still 1.050... as in nothing happened over 48 hours . I agitated the yeast cake at the bottom a bit just by moving the primary around. A few hours later I noticed a bulge in the lid, so I let off the excess gas and snapped the lid back on. This told me the fermentation seemed to have started.

Overnight last night, not too much went on and no CO2 buildup.

I gave it another little jostle before work today. Came home and there was some pressure buildup with a weak looking foam layer on the top (2mm thick). This tells me fermentation is slowly happening BUT one thing I'm noticing is a really dark layer on the bottom of the primary. Normally the yeast cake is lighter, almost tan, but this is really dark. It looks like chocolate syrup in the bottom!

Is this dead yeast? Did I kill off yeast when I started it with the water too warm? I'm going to let it go a few days longer before racking and check the SG a couple of more times. Should I pitch more yeast?

... yes I'm a newb

Other kits I've done have had a way more rigorous primary fermentation.

tks,

[LeafMan66_67]

Welcome! What temperature is your fermenter sitting at now?

[adams81]

Sounds strange. I'd pick up another packet at NG and repitch the yeast.

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[Dirt Chicken]

Did you snap the lid down on the bucket? is there a way for gas to escape, using an airlock or just by not snapping down the lid? I personally never snap down the lid

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[mr x]

Lids are notorious for leaks. You may have damaged that yeast, I'd pitch a package of - 05 as cheap insurance.

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[Bogan]

Thanks for responding!

I just got home from being out a few hours and the fermentation has picked up a bit it seems. There is more foam and more CO2 buildup.

I'm fermenting at about 17 - 20 degrees C depending on time of day. No lower or higher than that.

I do leave the lid slightly ajar on one side as I don't have an airlock in my primary. Its open just enough to relieve pressure when it gets pumped up, then sort of self seals again until it gets pumped up again.

[LiverDance]

Thanks for responding!

I just got home from being out a few hours and the fermentation has picked up a bit it seems. There is more foam and more CO2 buildup.

I'm fermenting at about 17 - 20 degrees C depending on time of day. No lower or higher than that.

I do leave the lid slightly ajar on one side as I don't have an airlock in my primary. Its open just enough to relieve pressure when it gets pumped up, then sort of self seals again until it gets pumped up again.

Sounds like you're on the go now. Time to sit back and yet the yeasties do their thing. RDWHAHB