Have I pitched my yeast too warm?

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lee smeaton

lee smeaton

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I just made up my latest wilko kit (cerveza lager) I couldn't find my thermometer so used my calibrated thumb to test the temperature - and decided that I knew best and that the tepid feel of the beer meant I was at about 20 centigrade - about 20 seconds after pitching the wife rocked up holding my thermometer with a "it its not under your nose...….." etc.
So I checked the temperature and I was actually at 29c

so have I buggered my yeast, its a basic wilko kit so am guessing a fairly generic lager yeast.
 
Spot on. It'll probably be better for being pitched around 30C. If you haven't got a good layer of foam on the top of your fermenter by this time tomorrow then the yeast was no good to start with. But you will, and it is, and all will be well.
 
You probably know that yeast produce most of the flavours you don't want at the start of fermentation and having it above the recommended temperatute will make it worse, but 29c wouldn't have killed the yeast. Ideally you want to pitch a degree or two below your target temp. I'll be something you can drink anyway.
 
Drunkula said:
You probably know that yeast produce most of the flavours you don't want at the start of fermentation and having it above the recommended temperatute will make it worse, but 29c wouldn't have killed the yeast. Ideally you want to pitch a degree or two below your target temp. I'll be something you can drink anyway.
Click to expand...
I spent 10 years in the Navy, I am used to drinking bad beer in bad bars in bad countries !
 
My brews are often in the 30s when I pitch but by the time it gets going it's down to 20 so no problems with off flavours. Actually I think the too warm start gives the yeast a good start off.
Think my palm on the side of the fermentor is as accurate as your thumb.
 
If you are worried put it in the coldest place you can find even wrap some wet towels around to bring the temp down before the yeast kicks off in the next 12 hours. What you have got to remember is that the yeast will start and then raise the temp with the fermentation a further 2 degrees approx so it does need to be down before the yeast really starts in a ideal world. Part of the learning curve but you are asking the right questions
 
I wouldn't worry to much about it, had a few brews in the past where i pitched around that temp by mistake and still ended up with very good beer. Think the key thing for me was being able to bring the temp of the brew down to around 22 degrees before seeing krausen (normally 6-12 hours for me)
 

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