High temp pitch
- Thread starter brewboy04
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you should be ok.... 30C is warm, but not to warm for the yeast.... yeast will go up to about 40C before they start dying. NOW you are correct that there could be some off flavors, but if you corrected it quickly enough, it is doubtful there will be many.
WoodlandBrew
Well-Known Member
Agreed. 33°C is the optimum temperature for s. cerevisiae. [1] However, at this temperature there will be increased Ester production. [2] But, this early in the fermentation the yeast will still be in the lag phase and not producing esters. But, temperature changes will cause heat shock excretion, although because of the relatively small biomass, and the inactivity of the metabolism the effects should be negligible.
RDWHAHB
[1] Walsh, R. M., and P. A. Martin. "Growth of Saccharomyces cerevisiae and Saccharomyces uvarum in a temperature gradient incubator." Journal of the Institute of Brewing 83.3 (1977): 169-172.
[2]Saerens, S. M. G., et al. "Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation." Applied and environmental microbiology 74.2 (2008): 454-461.
RDWHAHB
[1] Walsh, R. M., and P. A. Martin. "Growth of Saccharomyces cerevisiae and Saccharomyces uvarum in a temperature gradient incubator." Journal of the Institute of Brewing 83.3 (1977): 169-172.
[2]Saerens, S. M. G., et al. "Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation." Applied and environmental microbiology 74.2 (2008): 454-461.
Woodland...
so from what you are saying is that there could be negative effects on the yeast viablity for a rapid cool off from 30C to 20C? That seems plausible, is that was the data suggests?
so from what you are saying is that there could be negative effects on the yeast viablity for a rapid cool off from 30C to 20C? That seems plausible, is that was the data suggests?
WoodlandBrew
Well-Known Member
Ideally the yeast should be tempered to the wort temperature, and the wort temperature should be the fermentation temperature. Because of the temperature change the yeast are going to expend more energy adjusting their metabolism than they would have if they were only adjusting to the wort. In my experience this causes a longer lag time, but the beer comes out fine. I personally don't have enough data to say if the resulting beer is appreciably effected. The book Yeast talks in detail about this type of scenario, although there are very few, if any, references to peer reviewed papers to back up claims.
I guess I need to reread that book now.
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WoodlandBrew
Well-Known Member
It's a good book, but keep in mind that it is just two people that wrote it. While they have a ton of experience, not everything they say is in line with peer reviewed papers on the subject.
I guess my point is that it is not the yeast bible.
I guess my point is that it is not the yeast bible.
I'd noticed that before - that there were some things not answered by the book. I like to know how things work, and either they didn't include the answer to a question of mine, or that question has yet to be explored.
