A question about Yeast

[GreenArrow]

Hey everyone,
I boiled a batch of porter last night (to be ready around New Years or so) and let my wort chill a little too much (about 65 degrees or so, the instructions said anywhere under 80) I know that the yeast will still do it's job if the wort warms up enough but I checked the fermentor this morning and the temp was still in the 60s. I do plan on moving the bucket to a warmer location but I have to leave for work. My question is if I wait to move the fermentor till I get home (a work the standard 8 hours) will the yeast die? I really don't want to scrap the batch. Should I have the fermenter moved ASAP?

 

[bassmang4]

It’s fine. Depending on th yeast. 65 may actually be perfect. Unless it’s a saison or Brett yeast, anything close to 80 is too high. I’d leave it.

 

[GreenArrow]

It's a London Ale yeast. Thanks this

 

[bassmang4]

Optimum temp 66-71. Your good. It will rise on its own

 

[65C]

Getting yeast cold just slows it down, getting it too hot can ruin the beer

In my experience 63-65F is perfect - I have my ferment fridge set to that all the time which I use for first week - I brew Porters and IPAs

For some beers you need a fruity taste which you can get from fermenting warmer - but you should be really glad you can get a place to brew at 65C - for beginners keeping ferments cool in first week can be one of the biggest challenges from what I've seen - after the first week it's less important and yeast benefits from getting a bit warmer at that stage

When the yeast starts working it will be above 65 anyway as it generates it's own heat

 

[myndflyte]

Perfectly fine. Just allow the beer to warm up and the yeast will take over.