Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Why wait till fermentation temps to pitch yeast?

Reply
 
LinkBack Thread Tools
Old 12-05-2010, 03:23 AM   #1
thrstyunderwater
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Logan, UT
Posts: 423
Liked 2 Times on 2 Posts

Default Why wait till fermentation temps to pitch yeast?

I understand that really high temps can kill yeast, but if you're going to ferment at say 65 why can't you pitch yeast while the worts still at 100? That's not hot enough to kill it and it'll be cooled down to 65 soon enough.

__________________
thrstyunderwater is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2010, 03:37 AM   #2
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,252
Liked 454 Times on 361 Posts
Likes Given: 16

Default

The warmer the environment, the more active the yeast will be. If you pitch warm, the yeast will get going quicker. Fermentation is an exothermic reaction, meaning it generates it's own heat. So, if you pitch too warm the yeast can take off quick and it can be hard to get it down to fermentation temps before they start spewing out off flavors and fusel alcohols.

__________________
ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2010, 03:47 AM   #3
thrstyunderwater
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Logan, UT
Posts: 423
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by ChshreCat View Post
The warmer the environment, the more active the yeast will be. If you pitch warm, the yeast will get going quicker. Fermentation is an exothermic reaction, meaning it generates it's own heat. So, if you pitch too warm the yeast can take off quick and it can be hard to get it down to fermentation temps before they start spewing out off flavors and fusel alcohols.
I thought it took ~24 hours for yeast to show signs of activity? Wouldn't it also take less than a few hours for 5 gallons to drop 20-30 degrees? Is that enough time to spew out off flavors?
__________________
thrstyunderwater is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2010, 05:24 AM   #4
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,252
Liked 454 Times on 361 Posts
Likes Given: 16

Default

It can be. I've had them take off in just a few hours.

__________________
ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2010, 05:30 AM   #5
rockfish42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Merced, CA
Posts: 814
Liked 18 Times on 17 Posts
Likes Given: 5

Default

Yes, many of the off flavors are produced during yeast reproduction which occurs before visible signs of fermentation.

__________________
rockfish42 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2010, 06:36 AM   #6
Waunabeer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Waunabeer's Avatar
Recipes 
 
Join Date: Aug 2010
Location: Rockford, MI
Posts: 329
Liked 8 Times on 8 Posts

Default

Trust me, my first 3 brews tasted like crap mostly due to high wort temps when pitching the yeast. Tasted like a weak bodied beer with isopropyl alcohol added to it. They sucked

__________________

____________________________________________
On Deck:-- --
Primary:--Blue Ridge (Blue Moon Clone--
Secondary: --nothing--
Bottled/Kegged: --Bells Oberon Clone, Autumn Amber, Lemon Light Ale, Spotted Cow Clone, Honey Bee Ale, Double Chocolate Oatmeal Stout, Trappist Ale, Bell's Oberon Clone, Savannah Saison, Cream Ale, Fat Tire Clone, Mad Cow, Koppslam IIPA--
On Tap: Ben's IPA, Saison De Noel, Mad Cow
--------------------------------------------------

Waunabeer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How long should I keep my fermentation temps down? danculwell General Beer Discussion 4 06-16-2010 03:48 PM
Watch those fermentation temps! Sharkeydude General Beer Discussion 8 05-18-2009 06:45 PM
fermentation at higher temps? bluehouse General Beer Discussion 10 04-11-2009 04:46 AM
Question about ale fermentation at low temps fezzman General Beer Discussion 7 01-21-2009 07:17 PM
Re-pitch or just wait Biermann General Beer Discussion 12 09-25-2006 03:26 AM