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Old 01-10-2014, 01:57 PM   #1
saeroner
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Default 1st time re-hydrating dry yeast. Temperature?

I forgot to check the temp of the yeast before pitching. it was 4 oz of water (and 1 and 1/2 packs of nottingham) that had been hydrating for about 20/25 mins at room temperature (started at 92 degree water).

The wort was about 75 when I pitched. yikes. would it have been better just to pitch it dry?

I'm thinking 4 oz of water isn't much so it probably might have been close in dropping to 75? It was a blond ale

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Old 01-10-2014, 02:02 PM   #2
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The rehydrated yeast should be within 10 degrees of wort temp to keep from temp shocking the yeast. It could take another day to get going.

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Old 01-10-2014, 02:12 PM   #3
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Your water temp probably fell to within 10° of the wort temp during that 20-25 minute span, it was only 4 oz of water.

More importantly, you need to get your wort temp down to avoid off flavors with Notty, I start it around 59-60 degrees. It doesn't taste very good when it gets up into the mid 60's or higher.

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Old 01-10-2014, 06:28 PM   #4
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It's not so much the amount of water in the rehydrate,but the temperature vs wort temp. that was my concern for the op.

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Old 01-10-2014, 06:40 PM   #5
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Definitely, I understand, and I agree that it's not good to pitch 92° yeast into 75° wort. My point is just that 4 oz of 92° water will cool to less than 85° rather quickly when left at room temp because it is a small amount, and the op left it out for 20-25 minutes, so it was almost definitely cooled to 85 or below. I think the yeast probably wasn't shocked when it was pitched for that reason, but if the temps stay high like that, Notty doesn't make the best tasting esters.

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Old 01-10-2014, 07:38 PM   #6
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Notty is a good strain, I wouldn't worry too much..........

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Old 01-10-2014, 08:12 PM   #7
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Thanks guys. I had it at 64 degrees at lunch time. i'll drop it down to 62 just to play it safe.

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Old 01-10-2014, 11:18 PM   #8
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Quote:
Originally Posted by saeroner View Post
Thanks guys. I had it at 64 degrees at lunch time. i'll drop it down to 62 just to play it safe.
Good move. Notty does fine down to as cool as 55*F during the active phases of fermentation, but does not like warm temps (68*F or higher) at all. Next time, if you use Nottingham, try to get your wort chilled to at or even a few degrees below 60*F.

To get your rehydrated yeast slurry to within 10-15*F of that temp, you'll have to "attemperate" it. That's a technique where you take a small amount of the cooler wort, add it to the rehydrated yeast, stir and wait a few minutes. Do that 3 times and then take a temp reading to see if it's OK to pitch.
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