London Ale III Yeast pitched at high temp

[CGerman3434]

I brewed yesterday and ran into an issue with my chiller and time constraints became an issue. I ended up getting the wort down to 95 and pitched the yeast. After 16+ hours there is still no apparent activity. The "beer" is now sitting at 62 deg. Did I kill off the yeast or just shock them and have to wait a little longer and be patient?

 

[m00ps]

thats not hot enough to kill the yeast. Id be more worried about how much fermentation activity occured while it cooled down. Could have some hot fusel flavors from the beginning stages of fermentation in the 90s

 

[jessup]

Might have to let come to equilibrium, then raise temp slightly & agitate. London III does fare well with mid-high 70's ferm temp so might not be a doomsday scenario. I hope u pitched a nice amount, though.
62* is low after starting @90*

 

[DurtyChemist]

95 is hot and you may have killed a few but I'm confident it will take off. Yeast actually like temps above fermentation for growth. It's brewers who don't want those temps because yeast will do what it wants at that temp. I'm sure in 24 hours you'll come back saying it's all good.

 

[Wiscohio_brewer]

In the summer, I have a lot of issues chilling my wort, so what I do now, even in the winter, is chill the wort to the 90's, seal it in the fermenter, and then pitch the yeast in 24 hours or when it's cooled to a pitchable temp. I've been doing it for the last six or seven months and haven't had any issues with infection.

 

[CGerman3434]

Thanks everyone. Seems to be finally chugging away. Sitting at 64 deg no apparent issues thus far.