I brewed a Belgian Trippel yesterday and pitched the yeast at too high a temp. I used two packets of safale 33 because the yeast expired 10/2011. I woke up this morning and there was quite a bit of krausen and a lot of action going on in the airlock. The fermenter was above 78 degrees so I freaked out and put the beer in the garage where the temp is colder. I just got home from work and there is hardly any bubbling and all the krausen has pretty much dropped. The temp is now between 68 and 70 degrees. Do I need to repitch or just wait it out and do a hydrometer reading this weekend?
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Tizzomes
Well-Known Member
I wouldn't mess with it, try to keep your temp as steady as possible. The yeast is in there working, did you make a starter?
No starter just ripped open the two packets of dry yeast, poured them in, and shook the carboy to get them mixed up. Do you normally do a started with dry yeast? I know I pitched while the wort was way to hot.
agold
Member
Making a starter for dry yeast is not as important as it is with liquid. The yeast already have a lot of sterols built up which they need for healthy growth and fermentation. The one thing you should do however, is rehydrate the yeast in warm sterile water. If you pitch right into your wort, the excessive amount of sugars will kill many of the yeast cells. The yeast can not effectively manage what crosses their membrane in this early stage of rehydrating and all that stuff in the wort will kill a large portion of them.
At this point I would wait it out. Your yeast, though pitched warm and fermented pretty warm, seem to be doing their jobs. Also Belgian yeast can stand up to higher temps than many other strains. I would just let it do its thing and finish up in the cooler garage.
