Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Help! Wort too hot when yeast pitched
Reply
 
LinkBack Thread Tools
Old 07-14-2013, 07:56 AM   #1
jamheat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 3
Default Help! Wort too hot when yeast pitched

Im gutted.

I got confused with F and C and pitched my yeast with the wort way too hot (over 115F). I quickly realised my mistake and cooled it down but am wondering what the consequences will be?

If I have killed the yeast, and get no bubble action over the coming days can i just buy another bag of yeast and pitch it? or is my brew ruined?

Thanks for advice

__________________
jamheat is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2013, 08:07 AM   #2
stz
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 94
Liked 4 Times on 4 Posts
Likes Given: 13

Default

I'd say probably yes to everything you've asked. 130-140f is usually the upper limit, though I often rehydrate at 95f without problem.Due to the likelihood of it being a problem, and the cost of yeast compared to the ingredients and labor, just go get some now and pitch

__________________
stz is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2013, 08:25 AM   #3
mcspanner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Warrington, Cheshire
Posts: 381
Liked 139 Times on 75 Posts
Likes Given: 19

Default

Quote:
Originally Posted by stz
I'd say probably yes to everything you've asked. 130-140f is usually the upper limit, though I often rehydrate at 95f without problem.Due to the likelihood of it being a problem, and the cost of yeast compared to the ingredients and labor, just go get some now and pitch
What he said.

No damage to the wort likely in my experience but at 46°c it isn't likely to have much if any cell growth. If it was dry yeast and you realised straight away and dropped the temp quickly you might get away with it but all things considered I'd go with STZ's advice & pitch another now.

There's some interesting stuff in here about yeast growth when propagated at different controlled temperatures. http://www.biotek.com/resources/arti...st-growth.html as well as loads of other factors such as ph and alcohol tolerance.
__________________

Scientifically speaking, alcohol IS a solution.....

mcspanner is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2013, 08:55 PM   #4
stz
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 94
Liked 4 Times on 4 Posts
Likes Given: 13

Default

MC that article is excellent and would suggest to me that 25-30C should pretty much be the go to temperature range for pitching, leaning towards cooler for English ale strain and warmer for the Belgians and wheats.

__________________
stz is offline
 
Reply With Quote Quick reply to this message
Old 07-14-2013, 09:01 PM   #5
Dynachrome
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Americas Hinterland, Wisconsin
Posts: 1,897
Liked 59 Times on 53 Posts
Likes Given: 469

Default

Quote:
Originally Posted by jamheat View Post
Im gutted.

I got confused with F and C and pitched my yeast with the wort way too hot (over 115F). I quickly realised my mistake and cooled it down but am wondering what the consequences will be?

If I have killed the yeast, and get no bubble action over the coming days can i just buy another bag of yeast and pitch it? or is my brew ruined?

Thanks for advice
115F = 46C

I'd cool it and re-pitch either way. In my humble opinion, wort can set for a while before yeast is pitched. just keep it sealed. I've gone 24 hours.

Just make sure you have a robust pitch. I suggest rehydrating/making a quick starter.
__________________
I drink therefore I am.
Dynachrome is offline
 
Reply With Quote Quick reply to this message
Old 07-15-2013, 09:31 PM   #6
Smellyglove
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 647
Liked 42 Times on 41 Posts
Likes Given: 6

Default

Repitch.

And re-aereate. Most likely the damage whith oxydation has already been done with the aeretion the first time.

__________________
Smellyglove is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 06:00 AM   #7
jamheat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 3
Default

Many thanks everyone. I have another problem. I live in Asia and am having the new yeast sent from usa. It wont get here for a week. The wort is in the fermenter all sealed but it is in about 30C temperature room. I have been advised to reboil the wort for 20 minutes to be sure it has not been contaminated then repitch the yeast once it has cooled to pitchable temperature. Would you agree that this is a reasonable course of action? After years of partial mash and extract brewing this is my first all grain brew. I think the wort i have made will be delicious. I am so disappointed in what has happened. I know now not to brew when im alone at home with 2 babies running around. My mind just wasnt focused enough at an inportant time in the brewing process.

I really hope my efforts to make the wort wont go to waste. So do you think I can reboil the wort to sterilize it and then repitch the new yeast?

Thanks again for your replies.

__________________
jamheat is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 02:08 PM   #8
Dynachrome
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Americas Hinterland, Wisconsin
Posts: 1,897
Liked 59 Times on 53 Posts
Likes Given: 469

Default

That is reasonable advice. Reboiling will kill any bacteria that have decided to make your wort their home. A week is a pretty long time for wort to wait.

Keeping it sealed will also mitigate most of the tendency to oxidize. Les air space in your container is better.

You might consider bread yeast. It makes OK beer, not great beer, but it works.

__________________
I drink therefore I am.
Dynachrome is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 02:10 PM   #9
Dynachrome
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Americas Hinterland, Wisconsin
Posts: 1,897
Liked 59 Times on 53 Posts
Likes Given: 469

Default

Here is an experiment I did.

Liquid Bread

I actually used RedStar yeast. (Messed up when I made the label.)

__________________
I drink therefore I am.
Dynachrome is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 02:25 PM   #10
Dynachrome
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Americas Hinterland, Wisconsin
Posts: 1,897
Liked 59 Times on 53 Posts
Likes Given: 469

Default

...also, you'll note that you titled your thread well and there are related threads showing up at the bottom of the page.

__________________
I drink therefore I am.
Dynachrome is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pitched yeast while wort was too hot? BrewBoy19 Beginners Beer Brewing Forum 3 12-30-2010 04:12 AM
Pitched yeast when wort was way to hot chriscraig Beginners Beer Brewing Forum 15 06-13-2010 10:58 PM
yeast pitched in hot wort 400d Fermentation & Yeast 5 12-09-2009 03:15 PM
Pitched dry yeast before wort - Advice please shildebr Fermentation & Yeast 12 08-31-2009 09:19 PM
Pitched yeast when wort was too warm jmwst1 Beginners Beer Brewing Forum 10 11-16-2008 04:33 PM



Newest Threads

LATEST SPONSOR DEALS