ploto
Well-Known Member
- Joined
- 25/12/10
- Messages
- 209
- Reaction score
- 9
Put down my fourth kit brew today, a slight mishap resulted in the wort ending up a 32C prior to pitching the yeast, however I was able to cool it down over a few hours.
1 x Coopers Wheat Beer 1.7kg
1 x Morgans Wheat Malt Extract 1.5kg
WB-06
Yeast was re-hydrated in half a cup of warm water covered with cling wrap, 10 mins later it looked like a hot air balloon so it was certainly viable.
However it was not until the fermenter was filled to 20l that I realised the hot tap was on and had been mixing with the cold as well and the resulting temp was 32C. Given the yeast was raring to go and at about the same temp as the wort I decided to pitch it in rather than leave it any longer while I tried to cool it dow.
After about 2 hours I was able to get the temp down to 22C and it is now sitting on 20C and stable at that, which is where I hope to keep it for the rest of the ferment.
So my question is how much damage has the initial few hours of being too hot done? Will the yeast have thrown off huge amounts of funny flavours? Or will the yeast go back to sleep? And was there anything I should have done differently after discovering the wort was too warm?
I'm hoping it will turn out ok as it's the first wheat beer I've tried my hand at and was aiming to get a baseline kit brew done before hopping plain extracts & liquid yeasts.
1 x Coopers Wheat Beer 1.7kg
1 x Morgans Wheat Malt Extract 1.5kg
WB-06
Yeast was re-hydrated in half a cup of warm water covered with cling wrap, 10 mins later it looked like a hot air balloon so it was certainly viable.
However it was not until the fermenter was filled to 20l that I realised the hot tap was on and had been mixing with the cold as well and the resulting temp was 32C. Given the yeast was raring to go and at about the same temp as the wort I decided to pitch it in rather than leave it any longer while I tried to cool it dow.
After about 2 hours I was able to get the temp down to 22C and it is now sitting on 20C and stable at that, which is where I hope to keep it for the rest of the ferment.
So my question is how much damage has the initial few hours of being too hot done? Will the yeast have thrown off huge amounts of funny flavours? Or will the yeast go back to sleep? And was there anything I should have done differently after discovering the wort was too warm?
I'm hoping it will turn out ok as it's the first wheat beer I've tried my hand at and was aiming to get a baseline kit brew done before hopping plain extracts & liquid yeasts.