Hey guys, I have two batches of yeast from two different brews that both fermented pretty warm. One reached 84 on the Fermometer strip on the carboy, the other reached 79 on the Fermometer strip on a plastic bucket. I am already aware that I need to keep them cooler than that, but a ductwork problem in the basement caused the temp down there to reach abnormaly high temps, allowing the beer to get very warm.
I had planned to harvest both of these yeast cakes, but both batches of beer are a little sour/tart tasting right now as I bottle them. Are the yeast probably overworked and should be thrown out, or are they still good to harvest and use on other beers?
One was a porter (OG 1.057, FG 1.014), one was a stout (OG 1.052, FG 1.009). Both are Nottingham.
Thanks for the help!
I had planned to harvest both of these yeast cakes, but both batches of beer are a little sour/tart tasting right now as I bottle them. Are the yeast probably overworked and should be thrown out, or are they still good to harvest and use on other beers?
One was a porter (OG 1.057, FG 1.014), one was a stout (OG 1.052, FG 1.009). Both are Nottingham.
Thanks for the help!