Pitching yeast temp UJSSM too high ?

[Bill2455]

So I started way too late yesterday on my first gen 10 gal UJSSM. Also I don't know what I was thinking but I added hot water from my tap to the fermenter to top it up I don't have a wort chiller and didn't want to leave it overnight to cool incase I got an infection, so I waited it out as long as I could and I pitched my 2 tbsp of fleishmans at about 127 degrees, let it grow for about 20 min and stirred it in. Its seems to be working great this morning. My question is will this cause any off tastes or ill affects to my UJSSM ? Should I add a little more yeast this morning to replace all the ones that probably didn't make it in the hot wash ?

[Brendan]

Hey Bill, it's pretty hard to answer that question as i've never pitched yeast at any kind of temp close to that.

In theory the yeast should be all but destroyed in 20 mins at 127 degrees F , so i'm confused by you saying that it appears to be working the next morning...what do you base that on? An air lock bubbling, or just a bubbly mash?

Without ever having done that, I would say that you would end up with almost no alcohol, dead yeast, and off flavours caused in any alcohol that was created...not to mention maybe mould setting in if there's no active yeast or alcohol in the mash?

[Bill2455]

There is no air lock so I just lift the cover and it is bubbling away. I've been searching but can't seem to find my answer. As this is my first UJSSM I'm not sure what it's supposed to smell like but it doesn't smell funky. Should I pitch some more yeast right away ? I'm a rookie and maybe made a real rookie mistake, hope I don't have to chuck it and start again.

[Brendan]

Well the fact that it's bubbling away, I can only assume by some grace of God that some of your yeast may have survived.

The downside is that it's almost guaranteed that you will have some severe off flavours develop in there, but I would suggest that throwing a bit of fresh yeast in now it's at an appropriate temperature couldn't hurt (well, can't do any more damage)...

That's about all I've got for you, sorry mate

[Bill2455]

Thanks Brendan. I'll throw another tablespoon in. Just got home and about to put on the gold medal hockey game I recorded. Go Canada Go !!

[rad14701]

I can confirm that Fleischmann's can tolerate excess heat for an extended period of time... It can survive the temperature stated above... I proof/start my Fleischmann's at or above 115F and had one vacuum brick that wouldn't even start at lower temperatures... No off flavors or smells either... I wouldn't recommend high temperatures as a normal practice, however...

[Bill2455]

Thats good news Rad, thanks. I won't make that mistake again. It seems to be brewin along ok

[Apneanderthal]

I made a corn mash (not UJSSM) and used the bread yeast. I pitched at about 110, and kept it over 100 during the whole ferment. It tasted great! I really want to know how this turns out.

[bellybuster]

would be a great experiment to do the same recipe yet ferment at the lower end of the range (low 70s), then do a side by side with the white product. My money would go on the lower temp but as always it's subjective

[Bill2455]

I'll post back how it turns out, its bubbling merrily away still