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Pitching yeast too hot?

I brewed a batch of AG ‘Dead Ringer IPA’ on Sunday. A little low on the OG (1.059 vs 1.064 target).

I pitched the dry yeast (Safale US-05) as I had measured the temp at 73F. By the next morning it was vigorously fermenting and the temp was 80F. After 3 days it is still fermenting (much quieter) and the temp is done to 70F.

Do I have any reason to be concerned about the high early ferment temperature?

[quote=“okotoksmtnview”]
Do I have any reason to be concerned about the high early ferment temperature?[/quote]

Yep, a little bit. That’s a fairly hoppy beer though, should still definitley be drinkable, may taste ‘hot’ and alcoholy(?). Lesson learned, just try to keep your ambient temp in the low 60s next time. I use my basement, if that’s not an option search for swamp cooler or get a fridge with a temp control.

73°F is already too warm for most beers. Better to pitch a few degrees below your desired fermentation temperature, and let the yeast activity warm the beer gradually. On average, fermentation will heat a 5 gal batch about 5°F, but it’s a feedback loop - the warmer the temperature, the greater the increase.

[quote=“okotoksmtnview”]I brewed a batch of AG ‘Dead Ringer IPA’ on Sunday. A little low on the OG (1.059 vs 1.064 target).

I pitched the dry yeast (Safale US-05) as I had measured the temp at 73F. By the next morning it was vigorously fermenting and the temp was 80F. After 3 days it is still fermenting (much quieter) and the temp is done to 70F.

Do I have any reason to be concerned about the high early ferment temperature?[/quote]

So, how did it turn out? I did the exact same thing. It’s been 24 hours so I figure it too late to try cooling it now. I just hope I didn’t make 14 gallons of headache. (4 fermenters with 3.5 gallons each - 2 with US-05 and 2 with Nottingham Dry yeast)

At the beginning of my homebrewing career, I routinely fermented into the upper 70’s and even at 80*F. None of my brews gave me headaches or tasted of fusels. I think I used 05, Nottingham and Munich wheat yeast this way before getting a handle on temperature control.

[quote=“bass lake brewery”][quote=“okotoksmtnview”]I brewed a batch of AG ‘Dead Ringer IPA’ on Sunday. A little low on the OG (1.059 vs 1.064 target).

I pitched the dry yeast (Safale US-05) as I had measured the temp at 73F. By the next morning it was vigorously fermenting and the temp was 80F. After 3 days it is still fermenting (much quieter) and the temp is done to 70F.

Do I have any reason to be concerned about the high early ferment temperature?[/quote]

So, how did it turn out? I did the exact same thing. It’s been 24 hours so I figure it too late to try cooling it now. I just hope I didn’t make 14 gallons of headache. (4 fermenters with 3.5 gallons each - 2 with US-05 and 2 with Nottingham Dry yeast)[/quote]
If it’s only a day you can still cool it down to a proper fermentation temperature.

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