Pitched yeast at 80 degrees then cooled to 58 degrees

[RootDownBrewing]

Had a tough go at it today with the high temps we're experiencing in the mid-Atlantic. My immersion chiller just couldn't get the job done so I ended up pitching my yeast (WLP-001 cali ale) at 80 degrees.

Not wanting to lose the beer after the time and money invested in it I chose to run to the store to get a bunch of ice and put the carboys in an ice bath. I stuck a probe on one of them to monitor the temp which showed a cool down from 80 to 72. 2 hours later the cooling seemed to have stopped there so I pulled them out only to find out that once the probe was placed further down on the carboy the temp dropped to 58.

Now my yeast, which did have 18 hours on a stir plate, has gone through a 22 degree swing in 2.5 hours. If the yeast is still alive my plan is to now let it self rise back up to 66 and hold there for a couple days until fermentation begins to slow.

Has anyone ever experienced this scenario? What potential problems/results could come from this drastic swing in temps? Thanks in advance.

 

[cooper]

Since it was only a couple of hours I wouldn't worry about it. Check it in a day to make sure the temp is stable in the range you want and you should be good to go.

 

[slym2none]

Good news - you didn't kill your yeast

Bad news - it's possible to stress your yeast due to temperature swings and create off-flavours

 

[Calder]

You are fine.

 

[Gnomebrewer]

You might get a few off flavours, but shouldn't be too bad.

Next time, chill the wort before pitching the yeast. It's better pitching at 58 and rising to 66 than pitching at 80 and dropping to 66.

 

[singybrue]

This Exbeeriment might help put your mind at ease:
http://brulosophy.com/2014/12/15/the-temp-at-which-we-pitch-exbeeriment-results/