Originally Posted by TDorty3
This is my first time brewing.
After I made my mort I didn't have any way to cool it down. I had no ice in my freezer. I read that you weren't supposed to pitch the yeast until the mort was about 70 degrees. I also read that you should not wait more than 90 minutes before you pitch your yeast.
It took me a long time to cool my mort, about 2 and 1/2 hours. I pitched the yeast at about 84 degrees.
I don't understand why the directions for the yeast tell me for best results mix with water of 100 degrees, but at the same time it can be fatal to the yeast if you put it in the mort at above 80 degrees.
Well, it got put in in 2 and 1/2 hours at 84 degrees. It's a light beer. Do you think it will be okay? I appreciate any input. I spent one hundred dollars on my set-up today and would be mad if I ruined my first batch.
I think you are having problems because you keep calling your WORT mort.
I'm not sure why the directions say to pitch with water of 100 degrees, because anything over 90 or so can be yesat fatal. If you pitched at 84 your yeasties will be fine. You should see bubbling in the airlock in the next 24 hours. Wait til your bubbles slow down to every couple of minutes, and rack to secondary. Sit. Wait.
Patience is key for new brewers!!!
You'll be drinking fine beer in a few weeks!