View Full Version : Pitching temperature of yeast

10-19-2009, 01:35 AM
I just pitched a sweet mead/wine yeast WLP720, that I made a starter, and increased by another starter on top of that. I got tired of waiting to get the temp down on the must, and pitched before I took another temp reading. Measured temp, it is right at 80 degrees. I notice to my horror the instructions say 70-75, and my book says no HIGHER than 80 degrees.

So, am I in trouble?

I used 15lbs wildflower honey, 2tsp energizer, 2 tsp nutrient, boiled for 10 min, sanitized for 10 min, added cool water (not cool enough!), and pitched yeast.

Will I have to make a new starter and try again? If this does not take off or even if it does, will this high temp in pitching have caused the yeast to do something that contributes bad flavors to my effort or just kill my yeast?


10-19-2009, 03:32 AM
80 degrees is fine, I always do a little over room temperature when I pitch my yeast

Dan McFeeley
10-19-2009, 01:04 PM
Although you're probably ok with the pitching tempeature, there can be problems when there is a significant difference between the temperature of the must and the temperature of the starter. I think the range is something like 10 - 15 degrees C difference between the two.

10-19-2009, 03:50 PM
Pitching warm also encourages the production of esters and/or phenols by the growing yeast (or perhaps an incomplete removal of same). You'll probably also get higher concentrations of diacetyl/acetaldehyde but those are usually reduced by the yeast during the end stages of fermentation.

Keep an eye on the temperature and make sure it doesn't get much warmer; it should be fine.