Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

Pitching temp too warm?

Discussion in 'Yeast' started by Yuz, 3/12/17.

 

  1. Yuz

    Well-Known Member

    Joined:
    4/8/17
    Messages:
    244
    Likes Received:
    75
    Gender:
    Male
    Location:
    Melb SE
    Posted 3/12/17
    Hey Brewers!

    Looking at the cool weather break in Melbourne, I've planned and done a batch with W34/70 (hydrated at room temp ~20C). However, the wort temp was around 28C (wish it was lower!) when I pitched and then cooled down to ambient, about ~20C.

    Are there any issues pitching at "high" temps, considering it's within the "hydration" range for the yeast and the yeast's lag means it would actually start ferment at lower temps?

    I went with the W34/70 based on this experiment and previous experiences:
    http://brulosophy.com/2017/03/09/ye...us-05-vs-saflager-w-3470-exbeeriment-results/
     
    Last edited: 3/12/17
  2. unwrittenlaw

    Well-Known Member

    Joined:
    27/6/10
    Messages:
    103
    Likes Received:
    37
    Posted 3/12/17
    Im pretty sure the fermenting temp range for that strain is between 9-15deg C. With the ideal at 11deg C.

    I would have gone with us-05 with those temps you are looking at.
     
  3. wynnum1

    Well-Known Member

    Joined:
    27/9/09
    Messages:
    1,382
    Likes Received:
    180
    Posted 3/12/17
    I think your using the wrong yeast for temperature way too high.
     
  4. Danscraftbeer

    Well-Known Member

    Joined:
    1/4/15
    Messages:
    2,628
    Likes Received:
    981
    Gender:
    Male
    Location:
    Victoria
    Posted 3/12/17
    I've never tried brewing above recommended temps but am interested in your results. I know some experienced brewers around here cant take brulosophy's word with more than a grain of salt..
    Let us know how it turns out. Temp control and in temp range is definitely the brewers friend though.
     
  5. manticle

    Standing up for the Aussie Bottler

    Joined:
    27/9/08
    Messages:
    25,707
    Likes Received:
    6,119
    Gender:
    Male
    Location:
    Glenorchy, TAS
    Posted 3/12/17
    I'm going to forget I saw Brulosophy.

    I prefer to pitch cool and allow temp to rise. Fermentation is an exothermic reaction and ester and phenol profile are fixed quite early on. Temp is one (not the sole) major influence on that profile. In my view, if you pitch high and try to cool the wort but fermentation kicks off and starts generating heat, you are fighting against odds for optimum temp.

    That said, many people do it your way and the quicker you can get temp dropped, the less issue you're likely to face. Say it's a few hours - likely no issue.
     
    Yuz likes this.
  6. Yuz

    Well-Known Member

    Joined:
    4/8/17
    Messages:
    244
    Likes Received:
    75
    Gender:
    Male
    Location:
    Melb SE
    Posted 3/12/17
    Agree, and I had the option of US-05 however, somehow I do not like Ales... And every W34/70 batch so far has worked out well to my tastes.
    It's into its third day of ferment and Melb temp is around 15C atm... and I doubt it will go past 20-21 in the brew shed over the next few days.
    My concern is more the pitch temp than the ferment temp.
    If it's a banana - then lesson learnt I guess.
     
  7. unwrittenlaw

    Well-Known Member

    Joined:
    27/6/10
    Messages:
    103
    Likes Received:
    37
    Posted 3/12/17
    What is your OG and batch size? And are you using 1 packet?
     
  8. Yuz

    Well-Known Member

    Joined:
    4/8/17
    Messages:
    244
    Likes Received:
    75
    Gender:
    Male
    Location:
    Melb SE
    Posted 3/12/17
    Hey UL, it's DME + LME + steeped grains @ 1.038, 23L and using 15g of (hydrated) yeast.
     
    TwoCrows likes this.
  9. Danscraftbeer

    Well-Known Member

    Joined:
    1/4/15
    Messages:
    2,628
    Likes Received:
    981
    Gender:
    Male
    Location:
    Victoria
    Posted 3/12/17
    I've tried my usual hoppy house ales and IPA's brewed as Lagers. Using these two yeasts and others but in the recommended temp range rather than warm lager ferment. Starting at 10c and finishing at 15c. The difference if massive but I must say I much prefer Ales as Ales eg hoppy IPA's etc. and Lagers as Lagers. Hoppy Ales brewed as Lagers you seem to lose a lot of that up front hop character and doesn't seem to suit the Lager yeast flavour as good as Ale flavor.
    $0.02
     
    Brewnicorn likes this.
  10. Yuz

    Well-Known Member

    Joined:
    4/8/17
    Messages:
    244
    Likes Received:
    75
    Gender:
    Male
    Location:
    Melb SE
    Posted 12/12/17
    Just a follow up - kegged this batch after ten days and bottled a sample, let it sit in the fridge overnight and it ended up being a very nice drop! No esters (that I can detect anyway) or odd flavours - very clean tasting actually :) Should be all good for new years!
    Just a note - I did ferment it "under pressure" - 10psi over the last couple of days of ferment and I did take it off the yeast - I'm not sure if these were contributing factors or not.
     

Share This Page