Pitched at too high a temp w/ yeast 1388

sjlyons81 · Feb 22, 2015

I brewed a Belgian Dubbel using Wyeast 1388; I made a 1.5 litre starter and let it do it's thing for 2 days. I don't know if it matters but I did a mini mash. Anyway, got the OG exactly where it should've been 1.071, took the temp of the wort and it read 68.7. I pitched the yeast and then took the temp again (intuition maybe) and it read 84. Such a stupid mistake. I was able to cool it to 76 in a half hour with some fans and wet towels. I have a few questions.
First and foremost, did I kill the yeast?
If I did, can I repitch?
Will the dead yeast produce any off flavors? If they do, how can I correct this?

I know there are similar threads, but wanted specific information on the 1388. I guess it's notorious for being a "slow starter." (?)

fleeba409 · Feb 22, 2015

the yeast will be fine. i pitched at 85 once because i didnt have a chiller and grew impatient, and although i blew the lid off my fermenter, the yeast was quite happy. even at 76, you may need a blowoff tube, but the yeast will definitely be ready to go with no problems.

whoops, i missed that you were looking for experience with this specific yeast. i have none, but nothing major happens with any yeast in the first 30 minutes, so neither the high pitch temp or the quick decrease in temperature should create anything weird.

RM-MN · Feb 22, 2015

It take temperature around 140 to kill the yeast so you shouldn't have to worry there. You can repitch with no problem. If you did kill some yeast they become food for other yeast. RDWHAHB :mug:

okiedog · Feb 22, 2015

Don't worry, relax and have a home brew! Though 84F may not be the ideal pitching temp for Wyeast 1388, that yeast should be just fine. The fermentation temp range is 64 -80F. You cooled it down to 76 fairly quickly. The worst that could happen is it will take a little longer to adjust to the quick 8 degree temp drop. It hasn't started fermenting yet, so off flavors shouldn't be an issue. A lot of the Belgian yeast strains do well with higher fermentation temps. Some brewers even intentionally ferment higher to try and get more exaggerated flavor profile.