The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Pitching a starter when the wort has cooled to about 80.

Reply
 
LinkBack Thread Tools
Old 08-26-2011, 01:01 PM   #1
petep1980
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
petep1980's Avatar
Recipes 
 
Join Date: Nov 2008
Posts: 1,901
Liked 13 Times on 13 Posts
Likes Given: 1

Default Pitching a starter when the wort has cooled to about 80.

With the summer tap water not getting much below 66 it's a real chore to cool down below 80F. My last two batches I have said screw it to, and I toss the yeast in and throw the fermenter in my 66F basement. Now, I know this is royal RDWHAHB territory, but I just want to see if this is considered bad practice generally.

Please advise.

__________________
petep1980 is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 01:03 PM   #2
danorocks17
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Indianapolis, Indiana
Posts: 929
Liked 42 Times on 33 Posts
Likes Given: 66

Default

Quote:
Originally Posted by petep1980 View Post
With the summer tap water not getting much below 66 it's a real chore to cool down below 80F. My last two batches I have said screw it to, and I toss the yeast in and throw the fermenter in my 66F basement. Now, I know this is royal RDWHAHB territory, but I just want to see if this is considered bad practice generally.

Please advise.
i've pitched three batches this summer for this same exact reason and they all came out fine. last week i bought a big round tub from lowes for 7 bucks that i'm going to start putting my kettle in with ice water while using the IC.
__________________
Burning Fence Brewery

"blessing of your heart, you brew a good ale"
danorocks17 is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 01:09 PM   #3
Hang Glider
Beer Drinker
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Hang Glider's Avatar
Recipes 
 
Join Date: Mar 2007
Location: North Augusta, SC
Posts: 3,146
Liked 143 Times on 115 Posts
Likes Given: 100

Default

Danorocks method is great. Also, in the areas with warm tap water (mine is 85F in the summer), many of us use a "pre-chiller" -

easily built, its essentially a second immersion chiller - a coil of tubing placed in an ice chest filed with ice and water. It helps to drop a small pond pump in to keep the water circulating, and we're talking heavy on the ice, light on the water. You can even use rock salt to drop the temps a bit (like making ice cream).

Get your batch as cool as possible with your tap water, (assuming immersion or counterflow chiller) - then connect your pre-chiller such that the tap water gets cooled down even more before heading off to cool the wort.
In South Carolina summers, I can get my pitching temps to about 66F, then drop it into my fermentation chamber for the rest of the ride (62F).

Oh, and that 66F basement is great, but active fermentation can cause the temps inside the fermenter to rise as high as 10F, so it's possible you're hitting 74-76F during the most active days...

__________________
Hang Glider is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 01:13 PM   #4
shanecb
Kvlt Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
shanecb's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 1,139
Liked 19 Times on 17 Posts
Likes Given: 9

Default

Well it's certainly not BEST practice, but I've done it a few times and it hasn't turned out bad yet. The key I think is to try and get it cooled down to an acceptable temperature before the yeast really starts to take off. But of course, if you're able to cool down somehow before pitching that's much better.

__________________
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

We are the Sons of Winter and Stars
We ́ve come from a far beyond time
Forever the fire burns in our hearts
Our world shall never die
- Wintersun
shanecb is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 01:18 PM   #5
ArcaneXor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 4,322
Liked 68 Times on 66 Posts
Likes Given: 10

Default

Put it in your basement first, let it cool off, and then pitch the yeast. Letting the wort sit overnight isn't going to hurt it if you were sanitary, and exposes the yeast to less temp swings.

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Dark Mild w/ 002, Dark Mild w/ 028, sLambic II, Flanders Red II
Primary: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, sLambic I
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong, Huell Melon Pale Ale
Bottled: Flanders Red I
ArcaneXor is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 01:28 PM   #6
wildwest450
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 9,099
Liked 163 Times on 149 Posts
Likes Given: 4

Default

I always try get temps where I want to ferment at before pitching, I may have to put them in the ferment chamber for a few hours, the same can be accomplished with an ice bath.


_

__________________
wildwest450 is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 01:30 PM   #7
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,270
Liked 135 Times on 127 Posts
Likes Given: 49

Default

Just had this same issue and I took the time to get to fermentation temps, which for my WY 3333 was 66. Combination of a long wort chilling session (half hour?) and continually feeding ice to the sink around the outside of my kettle.

I put the fermenter in a tub with 2 powerade ice bottles that are changed out 2x per day and it maintains about 66F in a 70 basement room.

I'm hoping that by my next batch to be brewed in 3 weeks I can at least avoid all the hassle of trying to cool the fermentation down. Can have some cool mornings in Minny by then.

__________________
Primary #1: Surly Bender clone #2:Berry Rhubarb Wine
Secondary #1
: Empty #2: Empty #3: Empty #4: Sparkling Elderflower Wine
Kegged: Dark Side Dunkel, Irish Red
Bottles
: Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Belgian Golden Strong, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Barolo Wine
On Deck: Spruced Warmer, CDA
solbes is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2011, 10:35 PM   #8
Clementine
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Waynesboro, PA
Posts: 545
Liked 10 Times on 10 Posts
Likes Given: 3

Default

There was a thread were guys were talking of dumping it (hot) into a cube (HDPE plastic cube of almost exactly the same volume at your brew) and letting it cool itself in your fermentation chamber and then pitching the next morning.

I use a CFC and that gets me down to low 80s high 70s and then either let it sit for a few hrs in the fermentation chamber before pitching or sit the whole carboy in an ice bath.

Clem

__________________
Clementine 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
Pitching into Cold Starter Wort, or Why a Broken Thermometer is a Bad Thing aehernandez Fermentation & Yeast 5 08-21-2011 10:29 PM
Moving Wort Pre-pitching? tjsullivan1 Fermentation & Yeast 12 07-14-2011 03:07 PM
pitching onto a crash cooled yeastcake? borrachio Fermentation & Yeast 4 02-23-2011 07:10 AM
Need advice on pitching starter ASAP!! Wort is in fermenter, waiting for yeast! pinkfloyd4ever Fermentation & Yeast 5 09-13-2010 09:42 PM
Wort cooled too fast after pitching yeast? wulfsburg Fermentation & Yeast 5 06-12-2010 11:05 PM