I'm running too hot!

[stu]

I think I've made a big boo boo.
I didn't realise that my fermenter jacket wasn't set right and is heating to 26c.
I'm making a DIPA using safale us05 which suggests 21-25c. I'm annoyingly 17 days in before realising my mistake.
Thoughts? Have I killed it? Even if the yeast survives, is it likely to create some awful back taste?

I completely forgot that the last thing I was making in that particular fermenter needed to be much warmer.

 

[Agentgonzo]

Yeast can survive temperatures into the mid -to-high 30s. The yeast will be fine.

You may get some more esters from the higher fermentation temperature, but tbh I think that'll actually benefit balance the high hop flavours from a DIPA.

My money's on it tasting pretty good

 

[stu]

Yeast can survive temperatures into the mid -to-high 30s. The yeast will be fine.

You may get some more esters from the higher fermentation temperature, but tbh I think that'll actually benefit balance the high hop flavours from a DIPA.

My money's on it tasting pretty good

Thank you. I guess my problem is, I just read the info on the packet and stick to it.
I'm looking forward to this one. I'm a mug for American hoppiness.

 

[Agentgonzo]

The temperature listed in the yeast packets is the ideal temperature, not the limits of what the yeast can handle

 

[Clint]

I "fried" the odd few beers by leaving the temp probe out of the brew fridge by mistake. They were all fine.

 

[Deadhead]

Only one way to know, give it a taste. Bet it will be yummy!