I know that pitching at a higher temp in a hefe will impart some heavy fruity banana esters, but what would happen if I pitched two packets of Nottingham Yeast at 85 degrees for an IPA? Any off flavors or potential issues with the end product?
Pitching @ higher degree in an IPA. Off taste?
- Thread starter airmike
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android
Well-Known Member
all (most) yeast when fermenting at high temps have the ability to produce more esters and fusel alcohols, and at 85, you can expect some of those to be produced. they won't be the banana esters from hefe yeasts, all will have slightly different accelerated ester profiles from high temps. are you fermenting it cooler than you pitched? how long was/is it at 85? i would definitely try to get it down to 70 or below if possible next time.
carnevoodoo
Well-Known Member
yeah, 85 is waaaay too warm. With the production of heat from the yeast, you'll hit 90 and that will generate fusel alcohols and you will love the headaches you get from drinking that beer. Not to mention how terrible it will be. The alcohol will just be brutal.
businesstime
Well-Known Member
Agree with both responses. Especially, if you're doing a higher alcohol beer (like an IPA), you may expect to have a more "boozy", or solventy, taste if you ferment too warm. Fermentation temperature control is a very underrated aspect to brewing, IMHO.
Thanks for the responses. I pitched the yeast when the wort was a little hot (80-85 degrees) due to time constraints. But it was placed in my basement right away where it's a steady 65 degrees. Here's hoping the end product isn't anything too unbearable!
