Pitched yeast at 61 degrees... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Pitched yeast at 61 degrees...

Thread Tools
Old 10-02-2006, 12:12 AM   #1
greg75's Avatar
Aug 2006
Posts: 195
Liked 1 Times on 1 Posts

I brewed a batch of oatmeal stout today, with an ingredient kit from LHBS. I got a Wyeast Smack Pak (Irish Ale 1084), and activated it about 4 hours before I anticipated pitching. Well, once again, I overshot my target temperature on the wort. I rapidly got the concentrate down to 70 degrees (in under 20 minutes, this time). But, unfortunately, the water I had in the fridge was a lot colder than I anticipated. I put two gallons in the primary, and added the wort concentrate, and the temp was 53 degrees!

So, I topped off the wort to 5.25 gallons with some pretty warm water, to get the temperature close to acceptable pitching temp. It pushed it up to about 58-59 degrees. I aerated the wort like crazy, all the while hoping the temperature would rise a bit. After about 1/2 hour of doing this, I was at about 60-61 degrees. At this point, I started getting concerned about the batch being exposed to the outside air for too long, and it appeared to me that the Wyeast pack was about to burst, so I decided just to pitch, and hope that once the wort got to about 65 degrees or so, that fermentation would commence.

Am I going to be alright by doing this? I don't think the wort was too cold to shock the yeast, not by a long shot. I just hope that there isn't some adverse affect to pitching at too low of a temp that I'm unaware of.

Reply With Quote
Old 10-02-2006, 12:19 AM   #2
G. Cretin
Jul 2006
Posts: 333
Liked 1 Times on 1 Posts

My magic eight ball says things look favorable.

Reply With Quote
Old 10-02-2006, 12:59 AM   #3
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts

Interesting, I had the exact same problem...
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

Reply With Quote
Old 10-02-2006, 01:28 AM   #4
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

It may take an extra 24 hours to get going, but it will be fine. 53F would have been rough on the yeast. Wyeast says 1084 ferments well in the 62-72F range.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Reply With Quote
Old 10-02-2006, 07:59 AM   #5
Dec 2005
Posts: 379
Liked 3 Times on 3 Posts

Its preferable to pitching too warm.
My 'How to Homebrew Pages'

Reply With Quote
Old 10-02-2006, 08:07 AM   #6
Spyk'd's Avatar
May 2006
Waveland, MS
Posts: 1,086
Liked 29 Times on 22 Posts

Too warm, too cool, all subjective...

Life finds a way. You'll still make good beer, but will want to work on your technique for consistency.


Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pitched yeast to hot.......I think..HELP ctbrewer227 Beginners Beer Brewing Forum 19 10-01-2009 09:25 PM
OG with yeast pitched Gristulin General Beer Discussion 5 07-29-2009 10:58 PM
pitched the yeast when it was way too hot IrishIwereDrunk Beginners Beer Brewing Forum 20 10-12-2008 04:14 PM
Pitched yeast @ 90 deg sugarayny Beginners Beer Brewing Forum 12 01-17-2008 10:11 PM
Pitched at 60 degrees BeehiveBrewer General Techniques 6 10-14-2007 02:16 PM

Forum Jump