expatriateNZ
Member
My hot tap is sufficient to scald the skin, I'd estimate 115 degrees. The wort was this temperature when I pitched the yeast. I immediately realized my mistake and was able to cool vessel to 75 within 2.5 hours of pitching.
Browsing these forums it seems that lager yeast can likely survive this temperature, I just might get some off flavors.
I'm just curious how crucial the initial pitching temperature is. If you bring temp into ideal range within a few hours and keep it there, will the super hot start have a significant effect on the brew?
Browsing these forums it seems that lager yeast can likely survive this temperature, I just might get some off flavors.
I'm just curious how crucial the initial pitching temperature is. If you bring temp into ideal range within a few hours and keep it there, will the super hot start have a significant effect on the brew?