Too cold primary fermentation? - Page 3

**LarryC** · 10-15-2009, 04:03 AM

Since we're talking ferm temps and yeast I thought I'd ask this question. I used White Labs WLP011 in my last batch of beer. According to the product site the range for that yeast is 65° to 70°. I did a pretty good job of maintaining the temperature around 66-68 so I'm thinking taste should be optimum. BUT, it sounds like going lower might have improved things even more. Do you normally ignore the product recommendation and just go for colder fermentation?

nbspindel · 10-15-2009, 09:50 PM

well, either re-suspending the yeast in wort, or simply another 24 hours has done it. I've got an active fermentation occurring now. i guess patience is the key.

Gman2 · 04-20-2010, 06:13 PM

Bringing up an older thread, I brewed a Dunkelweizen and pitched Danstar Munich German Wheat dry yeast. The OG was dead on, but 48 hours later no activity. I believe that the wort has been too cold (around 49 to 59 F). I know I need to check the SG again and that the airlock activity is not an indicator of fermentation. All that said, if the SG is still the same as the OG and I move the beer into a warmer room in the house, should the yeast kick in?

How long can yeast be inactive in cold wort before it remains inactive and will not do the job?

Thanks for the help!

NorCalAngler · 04-20-2010, 07:21 PM

Quote:

Originally Posted by Gman2

if the SG is still the same as the OG and I move the beer into a warmer room in the house, should the yeast kick in?

How long can yeast be inactive in cold wort before it remains inactive and will not do the job?

Taking your assumption that the yeast have fallen out due to the temperature (which I doubt with your summary) If the yeast are lazy due to cold temps then warming the wort will always increase yeast activity, but you need to make sure it doesn't get too warm (above 70 for most ale yeast). I bet if you take a gravity reading you will find they are working, but much slower than if you fermented at a higher temp.

The yeast don't die when they fall out in really cold temps. Think about the fact that yeast is stored in refrigerators that are just above freezing. If you warm up the wort and resuspend the yeast they will get to work.

Gman2 · 04-20-2010, 07:26 PM

Great! Thanks for the quick reply. I will take the SG tonight and see if there is any difference. If not then I will move it to a warmer room.

**Lunchtime** · 03-09-2012, 02:48 AM

I had a question along these lines...I had my primary in the back room next to an open window and it was keeping it perfect around 64. Over night we had a huge change in temp. and when I checked in the morning the thermometer strip on the side of my primary said 50 degrees...I didn't rush it back up because I didn't think a sudden change would be good but I gradually brought it back up to 64. So my question is, did I do permanent damage? Will the yeast wake back up? Should I think about re-pitching? I don't like to panic but that temp. was so low that it has me worried.

**Stauffbier** · 03-09-2012, 02:57 AM

Quote:

Originally Posted by Lunchtime

I had a question along these lines...I had my primary in the back room next to an open window and it was keeping it perfect around 64. Over night we had a huge change in temp. and when I checked in the morning the thermometer strip on the side of my primary said 50 degrees...I didn't rush it back up because I didn't think a sudden change would be good but I gradually brought it back up to 64. So my question is, did I do permanent damage? Will the yeast wake back up? Should I think about re-pitching? I don't like to panic but that temp. was so low that it has me worried.

This has happened to me. It turned out fine, How long had it been in primary when this happened?

**JLem** · 03-09-2012, 02:59 AM

Quote:

Originally Posted by Lunchtime

I had a question along these lines...I had my primary in the back room next to an open window and it was keeping it perfect around 64. Over night we had a huge change in temp. and when I checked in the morning the thermometer strip on the side of my primary said 50 degrees...I didn't rush it back up because I didn't think a sudden change would be good but I gradually brought it back up to 64. So my question is, did I do permanent damage? Will the yeast wake back up? Should I think about re-pitching? I don't like to panic but that temp. was so low that it has me worried.

Talk about resurrecting an old thread!

64° down to 50°F is a pretty drastic change. Hard to know for sure, but it is possible your yeast reacted to the quick drop in temp by closing up shop and settling down to the bottom of the fermenter. I don't think any permanent damage was done though. How long had it been fermenting at 64°?

**Lunchtime** · 03-09-2012, 03:05 AM

It had only been fermenting about 5 days. Are there any signs I should be looking for to let me know if re-pitching is a good idea?

**Stauffbier** · 03-09-2012, 03:11 AM

Quote:

Originally Posted by Lunchtime

It had only been fermenting about 5 days. Are there any signs I should be looking for to let me know if re-pitching is a good idea?

After 5 days it might have been done for the most part. You should be taking a gravity reading to see where it's at..