Oops to hot to pitch

[rileyagena]

I pitched my ale yeast in to my fermenter at around 125 by mistace and put it into my refrigerator to cool it down. Is that enough.

 

[hou_me]

125? That's gonna kill your yeast. I would get some more yeast from the lhbs, bring everything back to a boil for ten min to kill nasties and cool and repitch at proper temp. It may be too late but then again it may save the batch. It's worth a shot anyway. If it were my batch, it would probably be the best beer I ever made, then I'd never be able to replicate it. Lol

 

[BigPerm]

125? That's gonna kill your yeast. I would get some more yeast from the lhbs, bring everything back to a boil for ten min to kill nasties and cool and repitch at proper temp. It may be too late but then again it may save the batch. It's worth a shot anyway. If it were my batch, it would probably be the best beer I ever made, then I'd never be able to replicate it. Lol

Assuming all other decent sanitation practices were adhered to, theres no need to bring back to a boil. But get a new pack of yeast and do it soon.

 

[oakbarn]

We keep dry yeast in the fridge. Never know when you might need it. We normally mix dry ale yeast with a Wyeast pac. We use the backup package first. We do keep a couple of dry lager yeasts but only restock after 6 months of none use. Having the dry around has save us before

 

[flars]

120° is the injury point for yeast. 140° means death. Go with the recommendations to repitch. There may not be enough yeast left to build a viable colony to finish your beer without off flavors.