Just closed of a porter

[ferg1371]

Does it really matter if I pitched the yeast at about 89-90 degrees? I've got my jug in a Tupperware container full of water and ice

 

[hogwash]

You might get some off flavors from pitching that hot. I would think that stresses the yeast out for the first few hours and maybe even kill some of them? It's always better to pitch at or close to your fermentation temp, whatever that may be.

 

[duboman]

Yes it does matter, especially if the yeast was sitting at room temperature prior to pitching as yeast do not really enjoy being shocked by large temperature changes. The temperature was not hot enough to kill it but you may have lost a little and probably have increased the lag time for them to take off. As for off flavors it will all depend on how long it took for the temperature to get down to the ideal fermentation temperature and for active fermentation to begin.

Some of this will depend on the yeast you used, dry or liquid and strain and temperature tolerance of the strain. I wouldn't worry too much, all should move along fine but try to practice better technique in the future