Fermentation Update

Well I went to my LHBS this morning and grabbed another packet of yeast. Sanitized everything, dissolved the yeast in some water and then pitched for round two. Got home from work not too long ago ( about 9-10 hours later) and was happy to see a fair amount of regular bubbling in the airlock! Hopefully everything will continue to work out and I'll enjoy a great homehomebrew in a month or so.

Here's the original post:
https://www.homebrewtalk.com/f39/pitched-yeast-when-way-too-hot-82757/

Thanks to everyone for your help!

Having looked at your original post, the biggest concern I would have is the formation of fusel alcohols from a hot ferment. You did the right thing by adding a new packet of yeast as it will reduce the stress on the existing yeast in the brew.

Fusel alcohols contribute to "hot" flavors and aromas and lead to the worst head-splitting hangovers you've ever experienced. Anything you can do to reduce them is a good thing.

Please tell me what else I can do to reduce the fusel alcohols!

IrishIwereDrunk said:

Please tell me what else I can do to reduce the fusel alcohols!

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Mostly just stop worrying about it. You'll talk yourself into tasting them long before you actually do.

Be sure and mind your manners on the next batch though.