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Old 02-14-2013, 12:58 AM   #1
Nov 2012
Amarillo, Texas
Posts: 109
Liked 13 Times on 9 Posts

Due to a prior engagement with the lady and some friends, I was forced to pitch my yeast at 76 F.

Yeast was white labs English ale harvested from primary fermenter of other beer hours before use oin ipa.

My ferment went nuts within 3 hours, and blew out through airlock the next morning. Will this beer be ok?

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Old 02-14-2013, 01:16 AM   #2
TXCrash's Avatar
Sep 2005
Posts: 28,711
Liked 3342 Times on 3224 Posts

You might get some funky esters but ya should be fine.

For future reference, if your methods are sound it's off better to pitch a few hours late rather than a few hours early.
Originally Posted by passedpawn View Post
You $&$&stik. You are my test. Part of it, anyway.

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Old 02-14-2013, 01:22 AM   #3
Jan 2011
oakland, california
Posts: 3,293
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fermentation is exothermic so the temps probably climbed higher than 76 depending on the ambient temps. not good.

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Old 02-14-2013, 07:36 AM   #4
Sep 2011
San Diego, CA
Posts: 223
Liked 14 Times on 12 Posts

Well, did you pitch at 76 and then bring it down? If you pitched at 76 but slowly brought it down to low-mid 60's within a few hours and kept it there, I say little to no consequences (assuming yeast was within about 5 degrees of that pitching temperature)

If you pitched an English ale yeast at 76 and had no temperature control, well...I wont put it easy, it will be an ester bomb.

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