Wyeast and pitching temp
Yesterday I brewed my version of an Irish Red. All things considered, it went well. I did have 2 areas that were outside of my expertise: boil over (see other post) and temp vs. yeast pitch. I'll focus on the yeast for this thread
Everything went well after boil. I took OG reading and was ready to add the yeast that pitched over night in the house.
I noticed however that the wort temp was 62 degrees (it was cold in Dallas on Sunday). Even so I added the yeast and took the primary inside. Inside temp is monitored and ranges from 66- 70 degrees.
Do I have reason to worry?
Hartline Home Brewery
Primary: - n/a
Secondary: - n/a
Bottled: - Miss Maxine's Nutty Brown Ale
Drinking: - Pancho's Pride Porter, Cooper Duper's Irish Red
On Deck: - Spitfire clone
Brew. Drink. Repeat.