Ok, I know this is a bad deal, but I've got myself into a bit of a problem. Pretty sure I ended up dropping the yeast in to a batch of wort that was considerably higher than room temperature. Not sure of the temp, but I'm thinking around 85-90. I was brewing a dead guy clone, and the sg was 1.070, which was pretty much what i was shooting for which is partially why I went in early. I just did it about an hour ago, so I haven't had time to see if it's going to start gettting to work or not.
I guess I just asking if I've put the yeast at risk of getting "killed"? Also, if this is the case, do I have any options for saving the batch? Any and all comments would be greatly appreciated.
Also, as evidenced by my issue, anybody with any preference/convictions about any particular type of wort chilling methods are more than welcome. Thanks!
I guess I just asking if I've put the yeast at risk of getting "killed"? Also, if this is the case, do I have any options for saving the batch? Any and all comments would be greatly appreciated.
Also, as evidenced by my issue, anybody with any preference/convictions about any particular type of wort chilling methods are more than welcome. Thanks!