[jared long]

Greetings!

I had a brew belt hooked up to my fermenter during the last two days of primary.  When I checked the temp of the beer, it read 82 degrees (too warm?).

I was planning on using the yeast cake again for a brew session tomorrow, but am now questioning the viability of the yeast after noticing this high temp.

What is your opinion -- did the high temp at the end of primary ruin the viability of this yeast?  Use it again?

Many thanks,
jared

[Hokerer]

Yes, 82 is way too warm but, since you say it was at the very end of fermentation, it probably didn't hurt much.  If it had been early in the fermentation, it'd be a whole 'nuther story.

As for the yeast viability for another batch, shouldn't be any problems there.

[denny]

How long had it been in primary?

[jared long]

it had been in primary for a total of 8 days.  the last day and a half is when it was at the high temp.

[oscarvan]

I've got a Trappist yeast booming along at 77º, but that's a different animal.

[denny]

it had been in primary for a total of 8 days.  the last day and a half is when it was at the high temp.

You could be in for a bubblegum/banana bomb with that yeast at that temp.  Hopefully I'm wrong.

[tschmidlin]

The temperature might not make the best tasting beer, but it is completely harmless to your yeast.  86F (30C) is standard research lab yeast growth temperature.  It's not an ideal storage temp though, so chilling it would be a good idea.

[jared long]

ya, i'm frustrated by this.  i was just trying to do the "natural temperature rise", albeit artificially, and overshot my target.  those brew belts (in my experience) are very unpredictable.

[euge]

ya, i'm frustrated by this.  i was just trying to do the "natural temperature rise", albeit artificially, and overshot my target.  those brew belts (in my experience) are very unpredictable.

So that is what "Feremenation" means...

[denny]

those brew belts (in my experience) are very unpredictable.

I agree with ya completely, man.  I've had better luck with a water bath and an aquarium heater.

[Wheat_Brewer]

I think your beer might come out tasting much better than you think!  If the high temps were late in fermentation that is.  Many of the trappist and monastic beers start with a pitched temp of about 64F and end in the high 70's or even low 80's.  Since 1214 is a Belgian Abbey yeast I think you could end up with something desirable...even Wyeast's website has a range of 68-78F.  You really didn't overshoot by that much for that long.  This is just my opinion though, I think only your beer tasting in a few weeks will tell the truth!

Cheers!