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-   -   Wort is 56 degrees. When should I pitch yeast? (http://www.homebrewtalk.com/f39/wort-56-degrees-when-should-i-pitch-yeast-139947/)

Sean187 10-04-2009 11:45 PM

Wort is 56 degrees. When should I pitch yeast?
 
I just finished brewing a Porter Extract Kit, cooled my wert a little too much I think down to 56 degrees. What temp should I pitch my yeast? :rockin:

Yooper 10-04-2009 11:50 PM

Quote:

Originally Posted by Sean187 (Post 1588461)
I just finished brewing a Porter Extract Kit, cooled my wert a little too much I think down to 56 degrees. What temp should I pitch my yeast? :rockin:

What kind of yeast, and what's the temperature of the yeast? You want to pitch at fermentation temperatures, and you want the yeast and the wort at close temperatures to avoid shocking the yeast.

KayaBrew 10-04-2009 11:51 PM

Dry yeast? Pitch it and let the fermenter warm up gradually to the mid-sixties.

Liquid yeast? I would try to equalize the temp. of the wort and yeast before pitching.

Sean187 10-04-2009 11:54 PM

It's dry yeast. It's in the package still at room temp at 72 degrees. Should I pitch it, or wait? If I wait how long and what temp should I wait for my wert to warm up to?

Yooper 10-04-2009 11:57 PM

Quote:

Originally Posted by Sean187 (Post 1588479)
It's dry yeast. It's in the package still at room temp at 72 degrees. Should I pitch it, or wait? If I wait how long and what temp should I wait for my wert to warm up to?

You're not rehydrating the dry yeast?

If you decide to rehydrate the yeast according to the package directions, you can gradually add a bit of the wort to it to equalize the temperature and then pour that all into the primary.

Grizzlybrew 10-04-2009 11:58 PM

65 would be my target.

*edit* - I wouldn't worry too much about dry yeast. They can afford to be roughed up a little. I still say 65, maybe 68


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