We brewed a 14P saison and let the farmhouse saison strain get to 86F (36C) during a free rise, no glycol ever, it's now free falling to room temp. The yeast is rated to 84 F.
If you repitch into another similar gravity beer, will the yeast be so stressed from the heat that it will throw out phenolics/medicinal/plastic? (I've got it in a grisette half barrel batch to test)
Would you prop up from a portion if not a full cone to cone repitch?
Yeast specs:
Wyeast 3726 PC
Farmhouse Ale
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
Attenuation 74-79%
Alc. Tolerance 12%
Flocculation variable
Temperature Range 70-84°F (21-29°C)
Thanks,
Luke
If you repitch into another similar gravity beer, will the yeast be so stressed from the heat that it will throw out phenolics/medicinal/plastic? (I've got it in a grisette half barrel batch to test)
Would you prop up from a portion if not a full cone to cone repitch?
Yeast specs:
Wyeast 3726 PC
Farmhouse Ale
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
Attenuation 74-79%
Alc. Tolerance 12%
Flocculation variable
Temperature Range 70-84°F (21-29°C)
Thanks,
Luke
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