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Old 04-12-2014, 10:53 PM   #11
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Originally Posted by MindenMan View Post
The site mentions pitching into a 65-72 F wort, wait for obvious signs of fermentation, foam, bubbling airlock, etc., and then adjust to desired fermentation temperature. This makes me wonder, should I start every batch at 65-70, and as soon as I see fermentation, roll the temperature back? I believe we are only referring to 1 or 2 days, what to all of you think about this method?
I believe that the reason they suggest that is tied in with them saying that the smack pack is "direct pitch" for a 5 gallon batch. Starting it high is a way to get the yeast more active and fermentation going quicker in an under-pitch situation. The problem is the risk of unwanted flavors from the higher initial temps, especially if you're not where you can monitor it every few hours (like when you're sleeping or at work). Also, for those who don't have precise control, trying to drop the temp like that once activity starts can be something of a crap-shoot.

So, what do I think of it? Not much. Since you're no doubt doing starters and aerating, there's no need to even consider it.
Good Temp Control -----> Happy Yeast ------> Tasty Brew
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Old 04-13-2014, 02:26 PM   #12
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We brewed this yesterday and because of a bad thermometer and drinking a beer to many while brewing we didn't speak the same language so we pitched it at 22C (71F). I know this is a no-no, but I let the temp drop to 17C (62F) and will let it ride at that temp. The drop was done in about 12 hours. I just didn't want to keep it close to the pitch-temp which was too high.

Will it get overly fruity?

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Old 04-13-2014, 02:41 PM   #13
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Its better to ferment in a way to minimize diacetyl than to do an extended d-rest that will also chew up yummy esters and maltiness (same applies to bottle conditioning) This has been discussed in full here - http://www.homebrewtalk.com/f163/bri...oughts-221817/ read all 60+ pages :P

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Old 04-13-2014, 06:20 PM   #14
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I recently purchased 2 smack packs of 1084 Irish Ale yeast ( 3 or 4 days ago) to use in a 1.060+ Irish Red Ale. I made a starter wort of about a quart, added a couple of ounces or so from one of the smack packs to it, and pitched the rest of the two packs into my 6 gallons of Irish Red. After re reading the Wyeast site info mentioned above, I raised the temperature to 65 F, and waited for a rocky head of bubbles. Twelve or so hours later, I had a nice layer of foam, so rolled the temperature back to 55 F, and this morning the airlock was half full of blowoff, so I will keep an eye on it. Yes, I normally make starters, and it appears the ones I have been making had a low cell count, or the starting temperature was too low. I will start my next brew this same way, and if the results are similar, this will be my new method for starting fermentation.


Aging from last year: Hard Cider, Triple Chocolate Stout, American Amber II
First fermenter: American Mild
Second fermenter: Empty
Long term aging: Strong Scottish Ale, American Stout
3 new hard ciders, first is a Apple Raspberry, second will be a Apple Grape, and third Apple Cranberry. These will all become Jacked Ciders

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