Second beer brewing, Yeast added at higher temp

[cbrei2310]

here are my notes on my second brew.
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5 gallons

1 Coopers Irish Stout mix (1.7kg)

1 cup Dingemans Chocolate Malt(LD Carllson Company - Moot Roost 1400)

5 cups sugar

7:34PM
2 gallons of water to pot
room tempeture hydrometer reading = 0.998

8:45PM
Added Dingenams Chocolate Grain Malt to 2 Gallons of 155*F water. Sitting for 20 min stirring occasionally.

9:05PM
Removed grain malt and brought to boil

9:30PM
Begins to boil add Coopers Irish Stout mix(1.7kg) and sugar
(boil at just below 8 on ****'s stove.)

10:15PM
Removed from boil and began to cool

1:00AM
Yeast added at 90*F


The cooling process is the worst part for me, I just cant seem to get it to cool quickly. Anyway as you can see I added the yeast at 1AM at approx 90*F. I would have waited but it was 1 in the morning and i wanted to go to bed.

Is this bad for the yeast? i checked it this morning and there is no activity from the airlock.

 

[woody34]

that's definately towards the high side. what yeast did you use?

 

[NordeastBrewer77]

90 degrees won't kill the yeast or anything, but it's definitely too warm to pitch and can cause the yeast stress. Stressed yeast are more likely to produce off flavors. Many kits say to chill to below 80, but I find this too warm still, unless you're fermenting at 80. Ideally, you chill the wort to or a couple degrees below fermentation temps, then pitch.
I'm guessing if you're having this much trouble chilling, you're using the 'water bath' method, in a sink or tub. Try adding some ice to the water bath, and stirring the water bath occasionally to keep temps even. A wort chiller would be ideal, but you can chill wort just fine using an ice water bath, it just takes a bit longer.

 

[JordanThomas]

If it wasn't about 100F, you should be okay. They might be a bit shocked, but they should get working within 72 hours. If not, pitch some new!

 

[cbrei2310]

Let me ask this then. Is the batch worth keeping? Or should I pitch it and then start new?

 

[kh54s10]

90 degrees is very warm. But if you got the temperature down to the lower end of the recommended range you will be OK. If not get the temperature down ASAP.

Over night is way to early do be concerned about not seeing signs of fermentation.

Depending on the yeast strain, the amount of yeast pitched, and the temperature the fermentation could start anywhere between a couple of hours to a few days without worry.

 

[NordeastBrewer77]

Let me ask this then. Is the batch worth keeping? Or should I pitch it and then start new?

Not time to think about that yet. The beer isn't ruined, it's just not the best practice to pitch that warm. Definitely keep this beer and see how it comes out. Worst case, learning experience, best case, great beer.

 

[Cordane]

Let me ask this then. Is the batch worth keeping? Or should I pitch it and then start new?

DEFINITELY, do NOT throw out your beer. Always see it through to the end. Bottle it and carb it. If you decided that it's just awful at that point, then toss it.

Of course, high pitch temperatures shouldn't make it THAT bad. Relax don't worry, and have a beer of some sort (since I don't know if your first beer is ready yet).



Also, find yourself an immersion wort chiller. You'll be glad you did.