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AshevilleRob · 06-28-2011, 04:52 PM

Hey all,
Newbie HBer here.
I couldn't cool my wort quickly and had to wait and wait and wait until it was at a temp I felt was moderately safe to pitch my yeast. Will pitching a packet of Wythe dry yeast at 88-90 degrees kill them? FYI, I'm brewing a very hoppy IPA if that makes a difference. Many thanks!

dcp27 · 06-28-2011, 04:56 PM

no that temp wont kill them but it will cause the yeast to throw off alot more esters (fruit, banana) and some fusels (harsh alcohol, solvent) flavors. I'd cool it <70F

AshevilleRob · 06-28-2011, 05:03 PM

Thanks DCP! I'll let you know how it turns out. Maybe the esters will complement my Columbus and Hallertau hops...
'Solvent' flavors sound scary.

rycov · 06-28-2011, 05:06 PM

its best to get your temps down to the proper level. but i'm sure your beer will be just fine. this is by far not the worst thing that could have happend.

dcp27 · 06-28-2011, 05:16 PM

its possible it could complement it, but at those levels you're going to get way too many unexpected flavors and fusels can easily overpower a beer. time will clean them up a bit, but id get it <70 asap. in the future, id recommend waiting to pitch til you're at the proper range. as long as your properly cleanend & sanitized, the wort is ok to sit for some time sealed before pitching.

**Bobby_M** · 06-28-2011, 06:01 PM

It's going to taste like "homebrew" and by that, I mean the negative flavors that most people attribute to a homebrewed beer when it's not handled properly. Pitching at 75 is too hot, nevermind 88.

**ChshreCat** · 06-28-2011, 06:04 PM

Get the pot in the sink (or bathtub, if it won't fit) and fill it (the sink, not the pot) with cold water. It'll cool right down quick. If your tap water isn't cold enough, get the frozen peas outta the freezer and throw those in (the sink again, not the pot) too.

jsweet · 06-28-2011, 06:05 PM

My first batch I pitched way too hot. It did have that "homebrew" flavor Bobby_M refers to, but that eventually went away after an extra month of bottle conditioning. It was a porter, though; a more mild style might have suffered more.

I think the problems with pitching hot are sometimes exaggerated -- in my limited experience, it's more important that the first 72 hours of fermentation are at a controlled temp, which is related to pitch temp since you can get runaway temps and have trouble cooling it if you pitch hot... but really, it's not going to totally ruin your beer, and it's certainly not going to kill the yeast. Don't sweat this one, try harder to get it cooler before pitching next time.

AshevilleRob · 06-28-2011, 06:28 PM

Thanks for taking the time to respond everyone! I'm going to remain positive that my first batch will be quaffable. With much appreciation - Cheers!

**brewmcq** · 06-28-2011, 06:34 PM

It will add a great deal of banana flavor to the brew.. and not in a good way.

I have a light ale that tastes like sour bananas. I'm hoping that it will mellow out with time, but I'm not counting on it. Perhaps with your hoppier beer it won't be as pronounced.

But definitely listen to these guys.. get those temps under 70F before pitching.. even if you have to wait a day or two.