How screwed is my lager?

[a1dookie]

So I was s bit eager and pitched 2 packs of saflager 34/70 in wort that was chilled but probably not enough, it might have been about 80f how screwed will it be?

 

[hunter306]

Pitched at 80 f?

Just keep chilling it down, I'm betting you'll have plenty of viable yeast despite the slightly higher than optimal pitching temps. While not particularly desirable, you're not likely to kill the little guys unless it was 120 F plus.

 

[brew_darrymore]

While it may not taste much like a lager, it will probably still end up being drinkable. Way more fruity, perhaps, like an ale.

 

[Surly_goat]

It'll be fine, just make sure you get it chill down to your planned lagering temperature now and follow your fermentation schedule as normal.

 

[EnglishAndy]

Isn't 34/70 the one that brulosophy regularly ferment at ale temperatures and can't tell the difference to when it's fermented cold?

 

[divrack]

Completely fine. They don't mind being woken up nice and warm, like me.

 

[a1dookie]

Isn't 34/70 the one that brulosophy regularly ferment at ale temperatures and can't tell the difference to when it's fermented cold?

Yes, that’s why I chose that yeast for my “lager” without any temperature controlled fermentation chamber, just my unfinished basement temp. My premature pitching was my concern.

 

[Pappers_]

I know there are experiments which would lead us to believe that you can make a good lager at higher temps and quickly, but my experience is that low and slow is the way to go.

It partially depends on your goal - to make decent beer or outstanding beer. Both are fine goals, depending on circumstance and context. It would be interesting to see how these high and quick lagers do in a BJCP competition.

 

[Pappers_]

My premature pitching was my concern.

I'll disagree with some of the posters above, I think its a valid concern. When yeast are getting active, in the early stages, many of the compounds that lead to off-flavors are produced. Pitching at too high a temperature, or too early as you say, may lead to off flavors.

"Yeast" by Chris White and Jamil Zainasheff is a great resource if you're interested in more detail.

 

[divrack]

I know there are experiments which would lead us to believe that you can make a good lager at higher temps and quickly, but my experience is that low and slow is the way to go.

It partially depends on your goal - to make decent beer or outstanding beer. Both are fine goals, depending on circumstance and context. It would be interesting to see how these high and quick lagers do in a BJCP competition.

It would for sure. I really like brulosophy and others like that for their approach and for the information they provide but I always wonder at the small and often inexpert group of testers.
My mrs will describe the same beer two days apart as either delicious or horrible, and seems to taste at random

 

[divrack]

It would for sure. I really like brulosophy and others like that for their approach and for the information they provide but I always wonder at the small and often inexpert group of testers.
My mrs will describe the same beer two days apart as either delicious or horrible, and seems to taste at random

Although that's not to say experts are necessarily any better

 

[a1dookie]

So, in my case where it’s the basement temperature I’m fermenting at, would us-05 be a better yeast for me to use?

 

[kh54s10]

As to how bad the pitching warm is depends on how long it takes to get the temperature down.

So, in my case where it’s the basement temperature I’m fermenting at, would us-05 be a better yeast for me to use?

Yeast choice is dependent on what you are trying to achieve. If your basement is cold enough you can make a hybrid lager. Some lager yeasts are better than others for this style. California Common is one. A lager fermented at ale temperatures.

The same goes for ales. Different yeasts produce different beers. US05 is one that I use often for Pale ales and American IPAs, but I would use something else for a different style for instance a British Mild, or a Belgian beer. Those need a different yeast.

 

[madscientist451]

So, in my case where it’s the basement temperature I’m fermenting at, would us-05 be a better yeast for me to use?

No, not if you are brewing a lager.
What is your basement temperature?
Is it colder in the winter/warmer in the summer? (mine stays about 40F in the winter, 60's in the spring and about 70 in the summer)
Keep an eye on the temps and brew lagers when its cold down there, Ales in the spring and maybe some Belgians in the summer.
I have a temperature controlled fermentation chamber, (freezer w/conrtol unit) but I still ferment lagers in the late winter/early spring using chilly ambient basement temps and then use the freezer for lagering.
If you have a furnace in the basement, it probably won't get as cold as mine does.
The answer for the original question is: It depends on how long it took your beer to get chilled down. The dry yeast doesn't start turning wort into beer right away, it takes a while to build up the yeast population and really get going.
So you might be ok, but it might not be the "cleanest" lager you've ever sampled.
It will still be beer.