Pitched at high temp

[colemangis]

I pitched Safale s-05 at 95 to 100 F into my 5 gallon light LME batch. Should I repitch at a more appropriate temperature? Ooops! Help! Thanks.

 

[carlitos]

I won't worry too much as some yeast packets say to rehydrate the yeast like 90*f if I remember correctly. But I usually pitch my yeast around 80*f to help it rehydrate it and so for no problems and I even done it at 100*f but I check to make sure it's fermenting by ether smelling it or seeing the bubbles on the air lock if sealed if not you can take a small peak and see if it's fermenting.

 

[danath34]

it should still take off, I THINK... But I would get the beer cooling asap to avoid off flavors

 

[Hello]

You need to cool your wort. When you pitch hot you do run the risk of off flavors and killing or over stressing your yeast. Also, when you pitch and fermentation begins it gets hot in there. It's an uphill battle to cool the wort down.

Yeast have temperature ranges. Learn what they are for your yeast and follow proper procedure for better beer.

At this point I would let it ride but next time cool your wort to the proper temp like you should and pitch your yeast.

 

[colemangis]

Thanks for the help. I started cooling it immediately after seeing the temp. I put it in a bathtub with ice.

12 hours in I'm still cooling it in a bath tub of water at about 65 F so hopefully the temperature during fermentation will also stay low. It is fermenting. I will send out my recipe and results when it finishes.

Thanks again.

 

[colemangis]

Krausen has formed and it smells like fermentation; however, the airlock is not active. No CO2 is releasing. The fermentation device is sealed, and the original gravity was 1.044. Does this sound right for a lower OG beer or does anyone think only a few of the yeast are active? Could the heat have killed or stressed half the yeast? Are there negatives to pitching another packet?

 

[harebearva]

Airlock activity isn't always a signifier of fermentation. If you have a krausen forming, the yeast are eating! I typically don't get significant airlock activity until about 12 hours after the first signs of krausen. Your in good shape, it's about to take off! I wouldn't worry about pitching more yeast. I don't think you kill significant yeast until you get above 120. I think the bigger issue is a few off flavors. I'm thinking worst case scenario, you lost some yeast, there is a longer lag time where the yeast are growing extra cells and you may end up with a beer that's not super clean and leans a bit more to the fruity side. I'd let it go in the primary for at least 3 weeks... maybe 4 to help clean up the beer. Otherwise, relax and don't worry. Your making beer!

In the future, try to cool your wort to a few degrees below your fermentation temp before pitching. Then let it warm up to your target temp. Hold there for 3-5 days then when the krausen starts to fall, let it free rise up to the upper temp limit of the yeast strain to clean up the brew. It's your best bet for great beer.

 

[BigFloyd]

The off-flavors caused by pitching and beginning fermentation too warmly won't be prevented at all by pitching more yeast. 90's is not hot enough to kill the yeast, but is quite likely to cause some pretty noticeable flavor issues.

Next time, get that wort chilled into the lower 60's before pitching if using US-05 or other similar yeast.

If you have krausen it's fermenting regardless of whether or not you have airlock bubbles.

 

[GCPHomebrew]

05 gives major off flavors without a swamp cooler in my experience. I learned the hard way. The highest temp to pitch is 68 but , once ferm starts it's going to rise to 73 or so giving off flavors. You may luck out. There is no downside to another pack. Just wait a day to do it.


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[GCPHomebrew]

I use bry-97 and it doesn't need a swamp cooler and no off flavors in the 70d. Look into no chill. Next time just let it sit for a day. Then pitch a rehydrated pack.


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[colemangis]

Much appreciated! Everyone gave very helpful comments.