Pitched my yeast at too high a temp. Now what? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Pitched my yeast at too high a temp. Now what?

Thread Tools
Old 11-13-2007, 09:48 AM   #1
Ernie Diamond
Oct 2007
Posts: 65

So my thermometer was broken last night when I brewed my ESB (and perhaps I was a little impatient) and I may have pitched my yeast at too high a temperature. Well, at least I hope that's the problem because 24 hours later, there is no (as in, zero) yeast activity.

The guys at the brew store said to move it to a warm place (it was in the basement at 60, now upstairs and closer to 70 degrees) and wait another 24 hours to see if things will get moving on their own.

What should I do if nothing happens?

-I planned to activate and pitch another smack pack (no starter)
-The homebrew folks said to pitch a dry yeast.
-Or I could reculture another yeast and pitch again in 24+ hours.

What would you do?

Is my wort going to be ok until I can figure out how to get things going?

Reply With Quote
Old 11-13-2007, 10:41 AM   #2
Orange whip?
Chris_Dog's Avatar
Apr 2007
Orlando, FL
Posts: 1,474
Liked 3 Times on 3 Posts

I don't think 24 hours is long enough you might want to give it another day before doing anything.

Reply With Quote
Old 11-13-2007, 01:48 PM   #3
ohiobrewtus's Avatar
Nov 2006
Posts: 7,785
Liked 63 Times on 55 Posts

Agreed. Unless you made a sizable starter you should expect 24-48 hours lagtime depending upon temperature and the viability of the yeast that you are using.

I pitched a starter into my porter at 8:30 pm on Saturday and 4 hours later it was starting. By 8:00 the next morning it was very active.

I pitched a packet of nottingham right out of the packet (no rehydration) at 7:30 on Saturday night and by 8:00 the next morning I was starting to see activity. By 8:00 pm on Sunday it also was very active.
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.

Reply With Quote
Old 11-13-2007, 06:23 PM   #4
malkore's Avatar
Jun 2007
Posts: 6,922
Liked 37 Times on 35 Posts

I've had 3 days of lag time before because I didn't make a starter first.

no starter and less than perfect aeration = long lag times. plus you were at 60F for the first day...a bit chilly to get yeast to wake up.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

Reply With Quote
Old 11-13-2007, 11:15 PM   #5
Sep 2006
Posts: 695
Liked 6 Times on 6 Posts

I've pitched at 100F and had my yeast survive. As long as you were below 120F, it will probably survive.
Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

Reply With Quote
Old 11-13-2007, 11:19 PM   #6
...My Junk is Ugly...
BierMuncher's Avatar
Jan 2007
St. Louis, MO
Posts: 12,417
Liked 805 Times on 438 Posts

How high was "too high"?

Reply With Quote
Old 11-14-2007, 01:03 AM   #7
Sep 2007
Grand Rapids, MI
Posts: 237

look what happend to me after40 some hours:


I thought i wasn't going to get a good show... boy was i wrong

Reply With Quote
Old 11-14-2007, 02:23 PM   #8
Ernie Diamond
Oct 2007
Posts: 65

Thanks for the help, all. I have an update for anyone interested...

So yesterday at noon, I decided I would buy another smack pack just in case I wanted to repitch the yeast (worst case scenario). When I got home, I saw huge, unsightly masses of trub floating on the surface of the wort. I panicked at first and then realized this was a good sign!

Sure enough, after many breathless minutes, my airlock gave the slightest flicker.

I threw a brew belt around it last night and at 7am this morning, there was genuine yeast action.

Thanks for all your help, folks.

Reply With Quote
Old 11-14-2007, 11:59 PM   #9
boo boo
Jun 2005
Hearts's Delight, Newfoundland
Posts: 4,165
Liked 36 Times on 31 Posts

I wouldn't leave that brewbelt on that brew. It will make your brew ferment too warm. I ferment my ales at 62 to 64F in my basement all the time.
How do you BBQ an elephant....first you get your elephant....

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Temp too high for yeast kejsport Beginners Beer Brewing Forum 2 07-14-2009 01:40 AM
Sweaty Yeast: High fermentation temp Kickass Extract Brewing 5 05-26-2009 04:48 PM
Sweaty Yeast: High Temp Yeast [or Brews] maztec Recipes/Ingredients 1 05-26-2009 06:04 AM
Wort Temp. too high when I pitched yeast digitalkid2112 Beginners Beer Brewing Forum 9 05-11-2009 02:58 PM
Pitched yeast at too high temp? Mishkin Beginners Beer Brewing Forum 2 01-22-2008 02:45 PM

Forum Jump