Pitched a cool-cold yeast to a warm wort?
I brewed an American Wheat yesterday and pitched an approximately 50-55F yeast to a 70F wort. A friend gave me this yeast from his conical fermenter. He has used the yeast with great success over and over again.
Fermentation started within 7 hours and 20 hours later it is really churning away.
I want to reuse this yeast multiple times. My question is.... Will me pitching the yeast cold to the warm wort have any long-term effects on the yeast?
You should be fine.
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