TacomaHomeBrew
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I'm brewing a sweet stout beer kit. I pitched my yeast at 78-80F. I'm using Nottingham yeast, am I screwed?
Pitching again is fine?
Yooper said:It won't hurt the yeast to pitch at 80 degrees, although there probably will be a flavor impact. Nottingham should start fast, and it will probably get going long before the beer temperature gets to the low 60s (my preferred fermenting temperature for nottingham). That just means a warmer fermentation, so no harm will come to the yeast.
The only thing is, a warm fermentation can get some off-flavors. Nottingham especially gets sort of weird tasting above 70 degrees, and it gets a little foul above 72 degrees. When I use that yeast strain, I always cool my wort to 60 degrees first, then add the yeast and let it rise up to about 62-64 degrees at the highest. Other yeast strains have better flavor at higher temperatures (like S05) so if the fermentation temperature is going to be above 70 degrees, I'd suggest changing yeast strains.
How and why would it be a problem? I would try to cool it off to about 68 but yeast survive up to 90 no problem. Hell my latest IPA fermented at 78 during active fermentation and it tastes fine. Just cool off the beer and relax. The yeast want to make your beer.
No, not at all. Just relax. When I first started I used Nottingham all the time and my first few batches fermented pretty warm...Turned out "fine". Next time just put the fermentor in a bucket of water. Used some frozen 2 liter bottles of water and swap them out in the morning and in the evening.Sounds like I'm screwed then
TacomaHomeBrew said:Sounds like I'm screwed then
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