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**cheezydemon3** · 10-25-2012, 03:15 PM

So, no need to berate me, I have already posted the "I EFFED up" thread.

This is results.

My "Forever will it Dominate Your Destiny" Stout began fermentation at 109F.....

12 lbs 2 row
1 lb chocolate
1 lb black patent
1 lb crystal 120
1 lb roasted

1 oz Fuggles 60 minutes

dry ale yeast in fermenter

Poured my 110F wort onto the yeast in my super chilled keg in my 0 F Keezer....

Within 60 minutes it was beginning to ferment add dropped a staggering 1 degree.

I set the keezer to 34F and went to bed.

Next morning fermentation was dormant. Warmed it up slowly to 60F. Fermentation restarted slow and low.

Beer now kegged and carbed. Tastes Perfect. No Fusel or "Banana"

I guess as a worst case:if you pitch too warm, get it cold as you can, way below ideal fermenting temps, slowly warm up.

HopLife · 10-26-2012, 04:53 AM

I had an IPA that I was ready to throw out because I started the fermentation at about 82 and couldn't get it below 75 for about 48 hours. I was explaining to a friend that it could produce fusel alcohols so I decided to take the bung out of the top of my fermenter and smell the off gas. I almost fainted from the horrific harsh alcoholic smell. I left the beer on the giant yeast cake for and extra couple weeks before dry hopping and the beer came out great with a minimal bubblegum off flavor. I was so surprised. Some of the yeast strains we get to use are pretty good at cleanup. I am starting to love 1272 and 1056.

**cheezydemon3** · 10-26-2012, 01:34 PM

I am hoping that my experience proves that yeast can clean it up during primary fermentation.

I have found IPAs to be very forgiving. The high bitterness masks some flavors.

duboman · 10-26-2012, 01:51 PM

While everything you did was a little extreme you actually followed best practice for properly pitching yeast. It is recommended that you pitch yeast slightly colder than desired fermentation temperature and then allow to self rise to the desired temp. This promotes a slow, controlled growth phase of the yeast and proves to be beneficial for overall fermentation. Good Job!

**cheezydemon3** · 10-26-2012, 03:37 PM

Quote:

Originally Posted by duboman

While everything you did was a little extreme you actually followed best practice for properly pitching yeast. It is recommended that you pitch yeast slightly colder than desired fermentation temperature and then allow to self rise to the desired temp. This promotes a slow, controlled growth phase of the yeast and proves to be beneficial for overall fermentation. Good Job!

Appreciated, but did you miss where I pitched at 110F? Lol.

It stayed above 100 for probably 2 hours or so, then cooled at a most likely an exponential rate until by morning it was 40 or so.

By no means proof, but at least anecdotal that cooling extremely during primary fermentation will forgive some early high temps.

duboman · 10-26-2012, 05:02 PM

Quote:

Originally Posted by cheezydemon3

Appreciated, but did you miss where I pitched at 110F? Lol.

It stayed above 100 for probably 2 hours or so, then cooled at a most likely an exponential rate until by morning it was 40 or so.

By no means proof, but at least anecdotal that cooling extremely during primary fermentation will forgive some early high temps.

Ha ha! Yes oops I certainly did miss that-Doh!!

**tre9er** · 10-26-2012, 05:10 PM

Allow me to berate you, you freaking dolt:

That's too warm to pitch yeast.

/berating

**cheezydemon3** · 10-26-2012, 09:57 PM

Quote:

Originally Posted by tre9er

Allow me to berate you, you freaking dolt:

That's too warm to pitch yeast.

/berating

Ouch!!!!! AAAHHHHHHHHHH!!!!! OWY!!!!

Phew. Thanks. didn't realize that I actually needed that!

kingwood-kid · 10-27-2012, 05:28 AM

I think above 95F, the yeast mortality rate is pretty high. You may not really have done much fermentation at those temps, and instead underpitched at low temps.

**cheezydemon3** · 10-30-2012, 06:55 PM

Quote:

Originally Posted by kingwood-kid

I think above 95F, the yeast mortality rate is pretty high. You may not really have done much fermentation at those temps, and instead underpitched at low temps.

That crossed my mind, but things that I have read, paired with the airlock activity exhaling despite dropping temps (indicating ACTIVE fermentation even at 109F) make me think otherwise.