Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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tourer
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by tourer » Tue Jun 26, 2018 10:15 pm
Greetings all.
Did a brew today left it chilling while i popped out, when i came back switched off the emersion chiller and tranfered to the fermenting bin. I forgot to check the temperature didn't realise until after i pitched the yeast. The water temperature was 27c a tad on the high side
whats the chances of the yeast surviving - the fridge is on so it's chilling down. Oh and the yeast is bog standard youngs Ale yeast, it's all i'd got.
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chefgage
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by chefgage » Tue Jun 26, 2018 10:31 pm
When i used to use my immersion chiller i always seemed to struggle to get it below about 26'c. So at that point i would pitch the yeast. Never had any problems. But you have a fridge so you will get down to your desired temps soon enough so i wouldnt worry
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sbond10
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by sbond10 » Wed Jun 27, 2018 7:25 am
Depending on the yeast but ive pitched as high as 30 -32 get it in fridge and down to 18 c. I found pitching higher decreased lag time.
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Jim
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by Jim » Wed Jun 27, 2018 7:39 am
I would think it will be OK. The instructions for rehydrating dried yeast usually specify water at 30-35C.
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Robwalkeragain
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by Robwalkeragain » Wed Jun 27, 2018 8:43 am
Yeast thrives at 30-35c, it just doesn't give us a nice profile in beer. Lag time is usually 12-24 hours so I'd say it's beneficial to pitch around 30c. Most ale yeasts can comfortably ferment at 27c anyway, granted with a lot of esters, so don't worry!
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Kev888
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by Kev888 » Wed Jun 27, 2018 4:09 pm
Yes, the yeast themselves can take this sort of temperature, and may even prefer to be pitched at it. It is really just the brewer's preference to then ferment cooler (for most styles of ale and ale-yeast, anyway) in order to give results that better suit our taste buds.
As the wort was in the fridge, then hopefully it would have had time to cool before they started generating lots of additional heat. If so, the results may be quite normal. If not, it isn't impossible that the yeast could become over-heated if they were pitched warm and then the heat from fermentation also kicked in, during summer - but with a fridge and at home-brew scales I wouldn't expect it to go 'that' far, perhaps just be a bit more estery than normal.
Kev
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tourer
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by tourer » Thu Jun 28, 2018 9:57 pm
tourer wrote: ↑Tue Jun 26, 2018 10:15 pm
Greetings all.
Did a brew today left it chilling while i popped out, when i came back switched off the emersion chiller and tranfered to the fermenting bin. I forgot to check the temperature didn't realise until after i pitched the yeast. The water temperature was 27c a tad on the high side
whats the chances of the yeast surviving - the fridge is on so it's chilling down. Oh and the yeast is bog standard youngs Ale yeast, it's all i'd got.
Checked it this morning and it was as flat as a pancake, nothing happening. went up to the allotment opened the greenhouse door then went to the brew shop picked up some SO5 and SO4. when i got back there was 15mm krausen bubbling away. So it appears the yeast didn't mind or may even have prefered it?
Anyway thanks for the opinions and i might start using this method in future
