Greenspey
Well-Known Member
I started my second batch today, with steeped grains and extract. I cooled the wort in the kettle down to 75deg in 20min in the sink with ice and water, and not completely thinking, added the extra 3 gallons of water to bring it up to ~5 gallons. The water had been cooled so when I checked the temp it was 56deg for the full 5gal.
I had rehydrated the yeast at 68deg and pitched it anyway, assuming that you cannot overcool yeast, just kill it with heat. Is this OK? Is there harm in the wort being too cool or of "shocking" the yeast?
I figure that once the wort warms up to room temp (aiming for 68deg in a 72deg room right now) it should be fine. Any thoughts?
I had rehydrated the yeast at 68deg and pitched it anyway, assuming that you cannot overcool yeast, just kill it with heat. Is this OK? Is there harm in the wort being too cool or of "shocking" the yeast?
I figure that once the wort warms up to room temp (aiming for 68deg in a 72deg room right now) it should be fine. Any thoughts?