Pitched dry yeast at 74....oops?

Made a cream ale yesterday. I pitched without checking the temp in my fermenter. After I pitched I checked at the wort was at 74.2.

This morning it was chugging along but I am wondering if I created off favors by pitching just a little too warm.

Yeast was Danstar Nottingham.

Thanks!

You're fine.

You'll be fine - what temperature is your fermenter at? I pitched at over 70F in my last batch, and the primary fermenter was steady at 68F (a little too high for what I intended). My krausen was gone on the third day. I read up (Joy of homebrewing) and found that the beer may turn out a little estery (fruity) if fermenting at a higher temp. Nothing wrong with that. Temp control is most important during the first full week of fermentation... so if you were a little high for a few hours it didn't harm your brew.

Good luck, let us know how it turns out!

What temp are you at now? 74 is quite warm for most ales, and unless you're taking measures to cool it some before and during fermentation, it's probably warmer than that now.

I pitched too cold (60) and now it's too warm. Been fermenting for two days at 74-75 degrees. Will be interesting to see how this beer turns out. I hope leaving it in primary for 3 weeks will fix any damage. It's the US-05 yeast. Let us know how yours turns out.

60 is not too cold for us-05, I actually prefer to ferment that strain between 60-63 and have gone as low as 57 with it.

Most of my beers ferment steady at 68 degrees.

I'm hoping it cooled to that. Ill check when I get home tonight!

jongrill said:

Most of my beers ferment steady at 68 degrees.

I'm hoping it cooled to that. Ill check when I get home tonight!

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Mine did too but now we're approaching the warmer seasons. Time to start making those warm seasonal brews.

I'm doing a brew today with US-05. Your beer should be fine.

Likewise, I like fermenting on the cold side of recommended ranges to protect from off flavors in just about everything but saisons and belgians.