Hot Wort

[Sheepy]

Made a right arse of my timing last night putting my new fangled rasperry beer together. To cut a long story short I ended up at 10.30 pm with my wort still at 34C. It had been a long day and realy couldnt be arsed staying up any longer so i figured if its ok to re hydrate the yeast at 30C then what the hell. So in went the yeast on the basis that if i have to re pitch then i havnt lost too much. However looking at it this morning the yeast has gone mental and the head has overflowed from the bucket. Question is will I have done much in the way of damage to the beer in the long run?

[mysterio]

What temperature has it been fermenting at?

[Stonch]

Surely it'll be ok, although of course fermentation produces heat, i imagine the natural cooling of the hot wort will have continued and things will have levelled out.

I don't think it's worth worrying too much about it, as far as I can see there are so many factors over which a homebrewer has limited control that can damage, or even improve, a beer that minor balls ups just fade into the rich tapesty of yeasty madness.

[Hoppkins]

I wouldn't worry. My belgian ale overflowed like a trooper but it turned out fine. That rank crap on top protects whats beneath.

Beer is pretty tough stuff i think you will be ok.

[Sheepy]

It should have got to temp of the understair cupboard which is pretty constant at 19C. Hopefuly I just gave the yeast bit of a kick start. May well need it as there are two tubs of raspbery jam in the mix as well as the glucose

[Stonch]

Exactly the same thing is happening to our stout, as evidenced by the brewcam. Yesterday was boiling and it was sweating hot when we came back in the evening. The yeast had gone crazy in the interim. Things are a lot cooler today, which is good.