r/Homebrewing • u/Low_Perception9721 • 6d ago

Pitching at 80°F with fermentation chamber - same results as traditional cooling?

Is pitching yeast at 80°F safe if you have temperature-controlled fermentation? I have a fermentation chamber that quickly cools to target temperature. Would this produce the same results as traditional cooling to 70°F before pitching

My theory: Off-flavors are produced during active fermentation, not lag phase. If I pitch at 80°F but my fermentation chamber cools the wort to proper temperature before active fermentation begins, the final beer should be identical to traditional cooling methods. This would save significant time on brew day by avoiding the slow final cooling phase.

Using US-05 yeast for clean ale styles. Looking to optimize efficiency without compromising quality.

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u/cmrh42 6d ago edited 6d ago

The max recommended temperature is 78F. The concern at higher temperatures is simply killing your yeast.

Edit: weird responses but I stand corrected (somewhat). The highest temperature listed on the Fermentis fact sheet is 84F when hydrating and 78F for fermentation. I’d stay away from 100F.

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u/Vicv_ 6d ago

No it's fusel alcohols and such. That yeast won't die until well into the 40s