Pitching yeast at higher temp question.

[Oldbrew75]

I pitched my yeast at 24C and it's fermenting about 20C I was just wondering if this is going to cause any issues our off flavors?

 

[diS]

It shouldn't make any major off flavors.
Depends how fast you crash temperature down to 20°C there will be higher or lower level of diacetyl in beer (cause if butter taste).
Good thing is if you keep rest of fermentation at low temps, and give yeast enough time it will absorb most of diacetyl. Increasing temperature few days before racking can enlarge that absorption (search for diacetyl rest for more info"s).

 

[solbes]

Depends on the yeast strain. For us silly Americans that translates to pitching at 75F and fermenting at 68. The 68 sounds great (for most ale strains). The 75 does sound a little high for pitching, with maybe some extra ester formation during reproduction phase.

Maybe brew up another batch (same or different style) using the same yeast and pitch at 65-68 (or 19-20C) to compare for yourself.

 

[Oldbrew75]

This was my first batch, and I pitched with Nottingham Dry Yeast(rehydrated ). I think if I make this pale ale again it will be with a liquid yeast! Back to watching the yeast ferment! Thanks for the info!

 

[solbes]

My first batch was an American pale ale. Also pitched Nott yeast, and pitched around 78 F. Made some mistakes as well with that batch (only in primary for 4 days). It had some off flavors at first, but cleaned up nice after some time in secondary and 3 months in the bottle.

 

[Oldbrew75]

I plan on living it in the primary for three weeks, dry hopping on the last week..then to the bottles for a few weeks! It's going to be hard to wait that long to try it. Already have ingredients on the way to brew my second batch though!

 

[paraordnance]

never a good idea to pitch warm but hey, its your first batch and that is exactly what I did on my first brew, beer wasn't all that good so I learned from that.