pitched yeast at 99f....can my fridge save it in time?

[pcbandit]

Everything has went wrong with this beer today! If it is even drinkable I'll be calling it the Belgian bastard! My temp gun said 78 when I shined it in the top so I pitched the yeast. I moved it out to my fermentation chamber. When I put the temperature probe inside it said 99.4f. The yeast was t-58

 

[meatcleaver]

yikes! that's awfully close to the limit that yeast can survive & may require a repitch if it doesn't take off in a day or two.
my bigger concern though, is that it will take off fermenting at those high temps & result in some unpleasant fusels & esters.
when did you pitch? what's the temp now? & is there any signs of life yet (bubbling/ foaming)?

 

[pcbandit]

Just checked down to 88,definitely fermenting and I started it about 3.5 hours ago

 

[meatcleaver]

well, it's good that the yeast survived...
just hafta wait & see how it turns out. I wish you all the luck
edit: I just realized this is a Belgian strain? I bet it'll turn out fine

 

[pcbandit]

Thanks it's down to 81 but it already is going crazy