Hi, I pitched my yeast when the temp was 82 in the bucket and I read about ways to cool it down. But just wondering if I bomb the batch or will it be okay that i cooled it down. Mind you I just read this and I pitched it about 3 hours ago. Thanks!
So you pitched one smack pack into a wort that was about 10F higher than you would have wanted it to be? In a beer that I assume that you'd want some esters in, you should be just fine. Better than usual, actually.
Okay thank you for that. I just couldn't wait for it to cool lol. So I just pitched it and was hoping for the best.
Increased temperature and underpitching will give you more esters. That may be a happy accident for you.
I'll add that rule #2 of homebrewing is don't just dump on a whim. It shouldn't be your first thought. Let it ride, taste it, then decide. That said, correcting an issue isn't a bad thing either. Your first post suggests you may have started cooling it more after pitching? My preference would have been to take it down a bit if possible. I've never used that strain that hot, I'd think fusels could be a problem, but maybe others have expereince with Belgian Abbey at that temp. In the summer I have a hard time chilling wort below 75-80 with my groundwater. I'll typically chill the last 10 degress or so in the ferm chamber than pitch. Of course that can take a few extra hours.
This is why I used to only brew saisons of one type or another for 6 or so months out of the year. The kveik strains out now have been a really game-changing. I can now brew damn near anything, maybe not to style, but really interesting interpretations.
