Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Which is more important? Cooling the Wort or Pitching yeast early?
Reply
 
LinkBack Thread Tools
Old 01-12-2013, 02:29 PM   #11
RBlagojevich
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 120
Likes Given: 5

Default

the temperature at which you pitch your yeast is one of the the most important factors in beer flavor. definitely wait to pitch until you get down a couple of degrees below your desired fermenting temperature.

__________________
RBlagojevich is offline
 
Reply With Quote Quick reply to this message
Old 01-12-2013, 02:32 PM   #12
cheezydemon3
Registered User
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1649 Times on 1240 Posts
Likes Given: 3007

Default

Pitching over 68F or so is one of the worst brewing mistakes you can make.

__________________
cheezydemon3 is offline
pabloj13 Likes This 
Reply With Quote Quick reply to this message
Old 01-13-2013, 02:20 AM   #13
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,936
Liked 313 Times on 278 Posts
Likes Given: 6

Default

Quote:
Originally Posted by cheezydemon3 View Post
Pitching over 68F or so is one of the worst brewing mistakes you can make.
Not according to Chris White:

"The lag phase can be carried out at a higher temperature than the rest of fermentation because very little flavor compounds are produced. Ethanol production is also very limited, therefore ester formation is not a concern. Some brewers begin the lag phase for ales at 72-75 F, and complete the fermentation at 68 F."
__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2013, 03:59 AM   #14
stpug
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 2,552
Liked 368 Times on 320 Posts
Likes Given: 171

Default

I can definitely see where cheezydemon3's post is coming from and I typically cool my wort to 60-65F. If pitching a proper sized yeast starter or worse, an oversized yeast starter then things get away from you REALLY fast. I've recently found my carboys in a winterish garage trying to keep fermenting temperatures down while the ambients were 10+ degrees F lower! On the other hand, if starting slow and perfect then it's much easier keeping things in control throughout the fermentation with minor adjustments. At least this has been my experience.

__________________
stpug is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2013, 04:21 AM   #15
billsteiner26
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 12
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Ice in the sink with the water maybe?

__________________
billsteiner26 is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2013, 04:41 AM   #16
SteveHeff
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: Nashua, New Hampshire
Posts: 476
Liked 32 Times on 30 Posts
Likes Given: 265

Default

I fill my bathtub with cold water and ice. Cools a 5 gallon batch to 80 degrees F in about 30-40 mins. Works well, but you do have to do a bit more lifting to get through the house.

__________________
SteveHeff is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2013, 04:30 PM   #17
looneybomber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: lawrence, ks
Posts: 610
Liked 25 Times on 20 Posts
Likes Given: 8

Default

In the winter time, I use a 20gal rope handled tub 2/3 or 3/4 full of water, outside, filled 24hrs or so ahead of time depending on how cold it's going to be (less if it's going to be real cold). When my boil is over, I kick a hole in the ice and drop the pot right in. It will float just fine with the lid on and I periodically stir the water and the wort (with different paddles).

I have two tubs and will be using both of them tomorrow night for my next brew day (eg. when the wort reaches 140 or 130 transfer to the next tub). Maybe I'll take temp readings with time stamps to see how fast I can get the wort below 100º.

__________________
Queue: King Tut ale, BIG barleywine, Desire mead, .
Fermenting:Denny Conn's vanilla porter
Secondary:
Bottled: <1.060: AHS Aniv Wit, lemon wheat, Blonde rye.
<1.090: How Rye I Am, Rye wheat ale, spiced tripel, tripel w/orange, baltic porter, skeeter pee lime and lemon w/cranberry, Milk stout.
<1.110: Reverend clone, IIPA. Chocolate RIS, Bourbon Barrel Quad, chocolate RIS w/oak & whiskey
>1.110 OG: Double W (inspired) stout, Choco milk Czar, Mephistopheles (inspired) stout..
looneybomber 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
Cooling prior to pitching yeast hbr2547 All Grain & Partial Mash Brewing 1 01-07-2013 12:25 AM
Can you add more wort after pitching yeast? RyGuy Beginners Beer Brewing Forum 10 11-07-2011 11:42 PM
cooling wort, yeast pitching boomermjc Beginners Beer Brewing Forum 3 10-10-2010 09:59 PM
How important is cooling? splash Beginners Beer Brewing Forum 21 04-15-2009 06:29 PM
Cooling wort and pitching yeast question ACo Beginners Beer Brewing Forum 7 02-04-2009 07:18 PM



Newest Threads

New

LATEST SPONSOR DEALS