whahoppened
Active Member
My chiller-sink fitting was busted, which I didn't realize until the chiller was in the wort. I tried to hold it together with my hand, which obviously didn't work too well. In an hour and a half it was down to 90F, and I couldn't take it anymore so I just held my breath and pitched.
From winemaking I knew 90 is safely below yeast-kill temp, and from proofing baking yeast I knew yeast is actually pretty happy in sugar water around 100 degrees, so I figured the chances of totally screwing the pooch were low enough.
Fermentation was going in five hours, I just racked the beer (after 2 weeks) and it tastes fine... good, even. Not an award-winner, but no off-flavors whatsoever.
So I'm just hoping to get some insight into what actually happened here on the cellular level... any thoughts? Shouldn't flaunting yeast manufacturer directions have ruined my beer?
From winemaking I knew 90 is safely below yeast-kill temp, and from proofing baking yeast I knew yeast is actually pretty happy in sugar water around 100 degrees, so I figured the chances of totally screwing the pooch were low enough.
Fermentation was going in five hours, I just racked the beer (after 2 weeks) and it tastes fine... good, even. Not an award-winner, but no off-flavors whatsoever.
So I'm just hoping to get some insight into what actually happened here on the cellular level... any thoughts? Shouldn't flaunting yeast manufacturer directions have ruined my beer?