Been reading these old threads trying to figure out if I can make the most out of the Sam Adams clone that I have started fermenting at too high temp. Using WLP830 German lager yeast, I pitched at about 78-80 deg. Ferment started and I thought I had the fridge set to cool slowly before going to work but when I got home (this is 24 hours after pitching) the temp is still at 78-80 deg. Ferm is going strong with a high krausen, I'm trying to cool it without stalling.
What should I do to get the most out of this brew? Extended lager time? I'm kinda freaking out about off flavors of the high ferm temp.
I didn't know you could cold pitch at those low temps.
Update: so to put the numbers to it....
Pitched at 78 F airlock activity after 12 hours.
At 24 hours full krausen rapid airlock activity and wort still at 78 F.
At 31 hours wort is down to 58 deg.
So it had at least 24 hours of fermenting time at 78+. I guess I will let it finish out to to 75% and raise the temp to 60-65 for a couple days for a D- rest? Then rack it & dry hop and start pulling it down to 35-40 deg to lager it for 3-5 weeks?
Thoughts?
What should I do to get the most out of this brew? Extended lager time? I'm kinda freaking out about off flavors of the high ferm temp.
I didn't know you could cold pitch at those low temps.
Update: so to put the numbers to it....
Pitched at 78 F airlock activity after 12 hours.
At 24 hours full krausen rapid airlock activity and wort still at 78 F.
At 31 hours wort is down to 58 deg.
So it had at least 24 hours of fermenting time at 78+. I guess I will let it finish out to to 75% and raise the temp to 60-65 for a couple days for a D- rest? Then rack it & dry hop and start pulling it down to 35-40 deg to lager it for 3-5 weeks?
Thoughts?