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Old 07-07-2013, 04:03 PM   #1
sevandy
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Default Yeast temperature

I brewed a batch of imperial blonde ale last night and got tired of waiting for the wort to cool to 70 degrees. When I poured it in the fermenter it was about 80 degrees when I pitched the yeast. Did I ruin it by pitching at too high a temperature?


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Old 07-07-2013, 04:07 PM   #2
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If you pitched dry yeast in 80F wort,it was def a bit too warm. but wouldn't be as bad as pitching rehydrated yeast that was 80F when the wort was,say, 65F. The temperature differential can shock the yeast & slow down the reproductive or "lag" phase.


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Old 07-07-2013, 04:07 PM   #3
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I have noticed that I usually get some esters from the yeast if I pitch at too high a temp, I prefer to pitch low and let it warm up.

That said I only had one brew that was undrinkable from pitching too high and it was using lager yeast.

You will probably be OK. Cool it down, let it ferment out, bottle it and see what it tastes like.
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Old 07-07-2013, 04:07 PM   #4
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No, you should be fine. 90 degrees is when you need to start thinking about getting worried.
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Old 07-07-2013, 04:09 PM   #5
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Well,if it was cool enough in the fermenters' surrounding area,it'd cool down overnight & would be ok. 64-69F is a better temp range on average. Some ale yeasts can go lower of course. But mid to high 60's is easier for the average brewer to maintain.
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Old 07-07-2013, 04:11 PM   #6
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Thanks. I checked this morning and its sitting at about 72 degrees right now in the basement. We will see soon enough!
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Old 07-07-2013, 04:30 PM   #7
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Quote:
Originally Posted by sevandy View Post
Thanks. I checked this morning and its sitting at about 72 degrees right now in the basement. We will see soon enough!
Ideally, you'd pitch the yeast now that it's cooler. I pitch my yeast at 60-65 for ales, if at all possible.

Not much you can do now, but pitching at 80 degrees is a bad idea. Much of the yeast reproduction and ester profile is produced in the first 24 hours, at that can have an impact on yeast health and flavor in the final beer.


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