Overheated Fermentor

[Aje1967]

Hello,
Brewed a Kolsch using Omega Kolsch II OYL-044. I put it into the fermentor bucket and wrapped bucket with inexpensive heat wrap and set the temperature for 67F. Approximately 36 hours later I checked on it only to find that the temperature probe had fallen off the bucket and the heater had been going non stop the whole time. The bucket reached at least 80, probably higher. The air block was nearly dry. UGH. Is this beer trash or can I buy new packet of yeast and hope for best?
Thank you

 

[Minbari]

Hello,
Brewed a Kolsch using Omega Kolsch II OYL-044. I put it into the fermentor bucket and wrapped bucket with inexpensive heat wrap and set the temperature for 67F. Approximately 36 hours later I checked on it only to find that the temperature probe had fallen off the bucket and the heater had been going non stop the whole time. The bucket reached at least 80, probably higher. The air block was nearly dry. UGH. Is this beer trash or can I buy new packet of yeast and hope for best?
Thank you

Let it cool, pitch a new packet of yeast. It should be ok.

Use better tape.

 

[BarbarianBrewer]

80°F is significantly over the max temp for that yeast, but you did catch it fairly quickly. You could check the gravity to see if there is anything for a new batch of yeast to consume. Maybe even give it a taste. If both are positive, then re-pitch and hope for the best.

 

[J A]

That temp won't kill the yeast if it only got that high but 80 degrees is a hot fermentation.
Have you opened the fermenter to check it? I'd wager money that unless you see no evidence of fermentation at all, it's already at terminal gravity and will be pretty estery and possibly solvent-y with fusels and acetone. I don't know about that strain but dry "Kolsch" strain yeasts that I've used kick up a huge thick krausen that takes a while to fall. If it did anything, you'd know it.

 

[Donoroto]

Don’t dump it yet, let’s see what happens. It might ferment on its own, or you might have to throw in another package of yeast. Either way once it’s done give it a taste and then you’ll know for sure one way or the other.