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Old 02-16-2013, 05:10 PM   #1
francoeura22
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So yesterday as i was finishing my brew ( British pale ale ) i got an emergency call. My problem is my wort temperature was at 85 and i got to pitch the yeast !! Is That really bad ?? What should i do now ??



 
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Old 02-16-2013, 05:22 PM   #2
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Quote:
Originally Posted by francoeura22 View Post
So yesterday as i was finishing my brew ( British pale ale ) i got an emergency call. My problem is my wort temperature was at 85 and i got to pitch the yeast !! Is That really bad ?? What should i do now ??
So you did or did not pitch the yeast? You're probably okay pitching at 85, but might get some off flavors. If I had to pitch that warm, I would probably try to leave it in the cool garage overnight to try to get closer to mid 60s. People say that yeast can stand temps below 100░F, so you should be okay.



 
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Old 02-16-2013, 05:24 PM   #3
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Just in case the situation should arise again, look up no chill brewing. Pitching later or the next day can be okay if sanitation precautions are taken.

 
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Old 02-16-2013, 11:05 PM   #4
francoeura22
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Quote:
Originally Posted by jmcquesten

So you did or did not pitch the yeast? You're probably okay pitching at 85, but might get some off flavors. If I had to pitch that warm, I would probably try to leave it in the cool garage overnight to try to get closer to mid 60s. People say that yeast can stand temps below 100░F, so you should be okay.
I Did. What do you mean by off flavors ?? Will it be drinkable ?

 
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Old 02-16-2013, 11:12 PM   #5
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Your beer will be fine, just keep it at about 66-68 degrees during fermentation. You pitched at a high temp, but the temp u pitched at was not that extreme, as long as you don't pitch in triple digits. I pitch at 70 degrees usually, you probably won't notice any off favors at all, if you even get any. Relax, drink a beer and watch fermentation take place.
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Old 02-16-2013, 11:14 PM   #6
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Pitching at 85 degrees will make fermentation commence quicker, by tomorrow in the AM you should see plenty of action in your airlock.
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Old 02-16-2013, 11:19 PM   #7
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Quote:
Originally Posted by francoeura22

I Did. What do you mean by off flavors ?? Will it be drinkable ?
It will definitely be drinkable. Yeast type matters a lot too; British strains are less forgiving of higher temps while American ale strains can stay neutral to a higher temp. The first 24 hours of fermentation especially the lag/growth phase are when most of the esters are produced. If it cooled down into the 60-70's within 12 hours it's probably fine. If not, any wacky tasting esters will age out, worst case. In either case you'll have beer. In the future don't feel rushed. You would have been fine putting the lid on the kettle and taking care of your business. Beer doesn't get infected too easily.

 
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Old 02-17-2013, 02:29 AM   #8
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Thanks to all !! Time Will tell !! Fermentation is Going on well Now !!

 
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Old 02-17-2013, 02:40 AM   #9
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What yeast was it? Danstar Windsor yeast recommends a ~90' F re-hydration temperature (but it ferments at 64-70). You should be fine if you cooled it down for fermentation.
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Old 02-17-2013, 02:47 AM   #10
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What yeast was it? Danstar Windsor yeast recommends a ~90' F re-hydration temperature (but it ferments at 64-70). You should be fine if you cooled it down for fermentation.
Danstar is owned by Lallemand, who also makes Lavlin yeasts for wine. They recommend 101-104F for rehydration on EC-1118, IIRC. The Danstar Nottingham in my hand says 86-92F.

Edit: Yep, I remembered EC-1118 correctly. This data sheet says 40C (104F).

Best of luck, OP!


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