Pitching yeast at high temps

[mr_pinball]

Hey all, so I brewed a grapefruit IPA this morning, (a variation of Elvis juice, but with slightly different hops). But I accidently pitched the yeast when the wort was at 36C. It took off like a rocket, started bubbling within minutes. It's since went down to around 23 after a few hours.  My question is, will this lead to major off flavours (I'm thinking esters and fusal alcohol) or do the temps have to be consistently high?

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[Pheeel]

The yeast would have been stressed going in so its likely to have off flavours. However you might get lucky!!

[molc]

I wouldn't bet on luck at those temperatures alas. Try it after fermentation, but most of the ester and fusel formation happens in the first 12-24 hours.

Brulophsy did a good exp recently where they ramped the temp up and down like crazy and the resulting beer wasn't too bad. However it was noted that the initial temp was controlled which likely meant most of the yeast growth happened in an unstressed environment

[mr_pinball]

Ah balls, well I was debating whether or not to add in the grapefruit, I might have to, to mask the taste a bit and possibly add a dry hop bomb. Every little helps...

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[molc]

I'd suggest you try a sample first and then decide. A shame to throw good ingredients after bad.

[mr_pinball]

Yeah, I'll give it a week or so before deciding and see where I go from there

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[mr_pinball]

There was a little bit of fusal taste, but not much just a slight warming at the end, not totally off putting so I put in some grapefruit peel and orange zest soaked in vodka and added about 100g of hops. It's tasting alright so far (by my standards anyway), only problem is I didn't take into consideration the extra IBUs from the flame out hops and it's pushed the bitterness up out of my comfort zone. Might have to condition it for a while!

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