Was my wort too warm for my yeast?

[Hugh-Man]

Hi,

I just brewed my first beer (using Munton's Hand-Crafted American IPA Beer Kit). I think I pitched my yeast when the wort was too warm (30c/86f - 32c/89.6f). I immediately realised my fault and, after sealing my fermentation bucket and attaching the airlock, I cooled it down to 20c/68f. This cooling took about 30min. The weather here in Ireland is pretty good at the moment (for Ireland's standards) and my apartment's temperature is at a stable 18c/64.4f.

Did i ruin my IPA in a moment of foolishness?

 

[Yooper]

No, you got the temperature down just fine.

In order to really hurt the yeast, the wort would have to be hotter- like 110 degrees or higher, and it would stun or even kill the yeast.

The problem with a warmer than desired temperature like 80 is not that it would hurt the yeast. On the contrary, yeast seem to love those warm temperatures. But what happens is that warm temperatures create a fermentation that produces off flavors called 'esters' or even 'fusels'. You got yours down to a good temperature way before fermentation started, so you should be good!

 

[TheBigLebrewsk1]

A slow start could be attributed to thermal shock if you pitch yeast that has been your fridge directly into an 86 degree solution.

 

[kh54s10]

A slow start could be attributed to thermal shock if you pitch yeast that has been your fridge directly into an 86 degree solution.

This could slow the start of fermentation. But, since you got the temperature down quickly, I don't think you will have any issues due to the temperatures.

 

[Toastubaz]

Hello, I did the same thing:/ I actually made the Gluten Free Imperial Blonde Braggot of this site today and totally forgot to cool my wort. but i did bring it down to 89f in the fermenter. I was wondering all so, there defiantly should be bubble action right? With all the nutrients in this one there's bound to be. My last gluten free beer was a kit but it had very little action. Is there a specific way to put the airlock on to?

 

[Toastubaz]

No, you got the temperature down just fine.

In order to really hurt the yeast, the wort would have to be hotter- like 110 degrees or higher, and it would stun or even kill the yeast.

The problem with a warmer than desired temperature like 80 is not that it would hurt the yeast. On the contrary, yeast seem to love those warm temperatures. But what happens is that warm temperatures create a fermentation that produces off flavors called 'esters' or even 'fusels'. You got yours down to a good temperature way before fermentation started, so you should be good!

Hello, I did the same thing:/ I actually made the Gluten Free Imperial Blonde Braggot of this site today and totally forgot to cool my wort. but i did bring it down to 89f in the fermenter. I was wondering all so, there defiantly should be bubble action right? With all the nutrients in this one there's bound to be. My last gluten free beer was a kit but it had very little action. Is there a specific way to put the airlock on to?