fightingswede

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What happens if you pitch your yeast into a wort that is the wrong temp? I had trouble getting my wort to cool down and panicked a bit when it finally hit 75 degrees F and pitched the yeast. However, the yeast, Wyeast 2308, Munich Lager, took off like crazy and is doing well. AT 48 hours into this, the yeast are still going crazy and the temp is now down to 60 degrees. However, for the first 24 hours, it was above 65 degrees. What happens to the yeast when it is too warm -- does it react differently somehow? Will my beer taste like crap? Will it be OK now that the temp is finally OK, even though lots of fermenting went on at too high of a temp? Are weird yeast involved here since the Wyeast is not supposed to be "happy" at temps above 65 degrees? Any/all help appreciated. Also, what are good ways to get your wort temp down, other than a wort chiller? Thanks!

DragonTail

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First off, start doing ales instead of lagers.
They ferment at higher temps, so you can get your procedures right before having to worry about temp control.
Fermenting at the "higher" temps will give the beer more estery/fruity flavors, again more accustomed to ales than lagers.
The temp you pitched at is OK.
Your beer will "turn out", it just won't be to style.
If you have ever tried an Anchor Steam beer, this is close to what you have, depending on what you were trying to make. It's basically a lager fermented at ale temps.
Like the saying goes, "Relax, don't worry, and have a homebrew".
As for a chiller, if you don't have one, put the pot in a sink of ice water, stir to get a whirlpool going, make sure not to get any of the water from the ink into the pot, cover, and wait about 15-30 minutes.
Add to your fermenter, with "top-up" water, mix well, take a gravity reading, aerate, and pitch your yeast.

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Michael Herrenbruck
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evandam

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It will be fine. I usually pitch when I get to the top end.

If you want to win some blue ribbons and such then you might have a problem. If you want some beer that is better than BL or most other mass produced beers then you are fine.

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Brewsmith

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If you don't have any way to keep a lager fermentation around 50ºF, then stick to ales that can ferment around room temperature (67-72º). That lager will be very fruity at that high of a temperature. It will still be fine as far as is it will be beer, but it won't be a lager.

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HOOTER

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I agree. Ales are better anyway.

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