Pitch temp 29 Celsius? Implications?

[phynes1]

Hi,

I brewed my first non-kit batch last night, and I completely miscalculated the final temp. I ended up pitching white labs Irish ale yeast @ 29C. This happened around 9pm last night. I had a look in the fermenter this morning, and there seems to be activity, temp is now @ 22C. What are the implications of the high pitch temp?

I already have a prevention in mind.

PH.

 

[Titus A Duxass]

I pitched my last brew at 26 with no I'll effects.

 

[bobsbeer]

I wouldn't worry too much. The temp will have been coming down before the yeast got going.

 

[nobyipa]

you need to ferment at
WLP 004

65-68°F
18 to 20 C

I would get it down to 19 /20C for fermentation
:drink:

 

[PaulCa]

Just try and get it down further to 18C, the longer the yeast take the better. When I was starting this hobby someone said the two best bits of advice were to keep the temp low and stable and to leave the beer the right amount of time and not hurry it. Because I just couldn't do the later I ignored the advice. Yet when I actually followed the advice in the end I started to make beer that didn't taste "Homebrew".

 

[nobyipa]

White Labs WLP004 Irish Ale Ale Liquid 69-74% Medium-High 65-68°F (18-20°C) Medium-High Irish Ales, Stouts, Porters, Browns, Reds and Pale Ale This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. :thumb:

 

[beerhunter]

massive fuel bills!