So I have accidentally done a little test of the concept that pitching to warm will produce off flavors. I realize it actually fermenting to warm that causes the issue but in my case...it is the same thing almost. Let me 'xplain. No, there is too much. Let me sum up (bonus if you get the reference).
My brewing thermometer is only accurate between 130f and 170f. I tend to verify wort fully chilled with my lab thermometer which take forever to stabilize.
One beer I drained on top of the dregs of an S-04 for my RyePA. Lab thermometer showed 70f but I only took one reading because I was bit toasty. Temp probe when I put in the fermentation chamber was 78f and at 10 gallons it can only drop about 1 degree an hour without active fermentation. So overpitch and over warm.
Same basic story on my Mangrove Jack's Newcastle Dark yeast and a dark mild...variation on theme.
So to this point, no fussels or off flavors so my query is...are these negative effects that I HAVE had before in my early days of brewing more an issue during the reproduction phase maybe? Did I just get lucky?
Keep in mind, neither beer got to my optimal pitching temp of 64 until about 18 hours later. These are also very low alcohol beers.
My brewing thermometer is only accurate between 130f and 170f. I tend to verify wort fully chilled with my lab thermometer which take forever to stabilize.
One beer I drained on top of the dregs of an S-04 for my RyePA. Lab thermometer showed 70f but I only took one reading because I was bit toasty. Temp probe when I put in the fermentation chamber was 78f and at 10 gallons it can only drop about 1 degree an hour without active fermentation. So overpitch and over warm.
Same basic story on my Mangrove Jack's Newcastle Dark yeast and a dark mild...variation on theme.
So to this point, no fussels or off flavors so my query is...are these negative effects that I HAVE had before in my early days of brewing more an issue during the reproduction phase maybe? Did I just get lucky?
Keep in mind, neither beer got to my optimal pitching temp of 64 until about 18 hours later. These are also very low alcohol beers.