Yeast temperature

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rayhaynes62

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I just added yeast to the fermenter and accidentally set temp to 30deg instead of 20deg. I have now backed it down to 20deg.
Question has this ruined the yeast?
 
Probably not, but two bits of information are needed. (1) which yeast? (2) how soon and how fast did you cool it?
 
Philly sour yeast and high temp was left over night noticed it this morning and corrected it.
 
Lallemand provides recommended temp ranges on all their yeasts, in this case 20-30 C, so your beer is not ruined. As for subtler effects on flavour, I have no experience with that yeast. Others in this forum may want to comment.

Lallemand technical descriptions also give time to completion of fermentation at x temp, in this case 20C. That does not mean you need to ferment at that temp.
 
See if I get any action in the next day

You won't have killed the yeast at those temps, so you should get fermentation.

I don't know that yeast, so don't know what sort of flavour profile you'll get at those higher temps. You'll probably be OK though.
 
You'll get some extra esters, I wouldn't worry too much about it though.
 

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