Well, it's my third batch in 10 days, and I wasn't paying attention. I just brewed an Octoberfest, and the wort temperature was 67F. The yeast temp was about the same. I usually set the wort in the fermentation chamber to get it cold and then pitch, but I don't know what I was thinking. I'm guessing I had the ale temps in my head for some reason.
I pitched it about an hour and half ago, and my temperature taped to the side of the fermenter is now down to 55-56F. I'm guessing the wort temperature is very close. I'm actually more concerned with the hot pitch than the rapid decent in temperature.
At this rate, it looks like it may have a total of about 3 hours to run in the hotter than desired range, and I may be shocking the yeast some. I pitched a stepped up starter that was about a 20% overpitch to start with. The batch of yeast is a washed 34/70 that I made a great pilsner with. This is my first Octoberfest, and I'm hoping the intense maltiness can cover any off flavors. I plan to do a diacetyl rest anyway, but I was really looking forward to this one. Oops.
I pitched it about an hour and half ago, and my temperature taped to the side of the fermenter is now down to 55-56F. I'm guessing the wort temperature is very close. I'm actually more concerned with the hot pitch than the rapid decent in temperature.
At this rate, it looks like it may have a total of about 3 hours to run in the hotter than desired range, and I may be shocking the yeast some. I pitched a stepped up starter that was about a 20% overpitch to start with. The batch of yeast is a washed 34/70 that I made a great pilsner with. This is my first Octoberfest, and I'm hoping the intense maltiness can cover any off flavors. I plan to do a diacetyl rest anyway, but I was really looking forward to this one. Oops.