Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Adding liquid yeast to room temp wort...
Reply
 
Thread Tools
Old 12-15-2009, 02:32 AM   #1
msa8967
mickaweapon
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
msa8967's Avatar
Recipes 
 
Join Date: May 2009
Location: North Liberty, Iowa
Posts: 2,744
Liked 86 Times on 70 Posts
Likes Given: 88

Default Adding liquid yeast to room temp wort...

I made a mistake brewing Mr Beer kit yesterday that involved using a smack pack. I smacked the yeast pack and it said that it could take 3 hours to activate so after 3 hours I mixed the wort and hops but the pack had not yet swelled to the recommended thickness of at least 1 inch. 5 hours later it was good to go but the wort was now hovering aroung 68 F and I added it anyway. Is 67-68 F too cold for adding the liquid yeast?

Mick


__________________
Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."
msa8967 is offline
 
Reply With Quote
Old 12-15-2009, 02:36 AM   #2
Jimmies
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Chicago
Posts: 50
Default

Nope! It'll be just fine. Within the next 24-36 hours you should see plenty of activity.


Jimmies is offline
 
Reply With Quote
Old 12-15-2009, 05:08 AM   #3
bigjoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Blue Springs, MO
Posts: 258
Liked 3 Times on 3 Posts

Default

Did the pack have a temp to pitch at? 68 seems right around the right temp for most liquid strains.
bigjoe is offline
 
Reply With Quote
Old 12-15-2009, 05:20 AM   #4
MurderMittenBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Portland
Posts: 150
Default

I've found that my smack packs take at least 3 hours to fully inflate in a 75 degree room. I've pitched packs that haven't fully inflated with success, but I've found that fermentation is quicker if I allow the full 3 hours.

Depending on your yeast, 68 might be getting too hot. Which yeast is it?
__________________
Primary: North of the Border Vienna
Secondary: West Coast Blaster
Kegs: Common Room ESB, Belgian Wit
Bottles: Steinbart's Oatmeal Stout
MurderMittenBrewing is offline
 
Reply With Quote
Old 12-15-2009, 05:23 AM   #5
android
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Ames, Iowa
Posts: 3,117
Liked 41 Times on 32 Posts
Likes Given: 3

Default

hey mick, 68 is the absolute highest i would ever pitch yeast into... since fermentation tends to heat things up past what you pitched at, i like to pitch low (around 60) and let it warm itself up. but there's plenty of ways to get 'er done...
__________________
primary: APA

ebay temp controller | thermostat temp controller
android is offline
 
Reply With Quote
Old 12-15-2009, 10:08 PM   #6
bigjoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Blue Springs, MO
Posts: 258
Liked 3 Times on 3 Posts

Default

Good call android. I usually cool to low 60's and let it warm up a bit. He was asking it it was too cold, and for sure its not too cold. If anything its on the warm side, but I wouldn't freak.


bigjoe is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Liquid yeast sitting at room temp for 8 days... mjcoyne Fermentation & Yeast 6 11-25-2009 05:23 PM
Should you bring yeast to room temp? fredGSX Beginners Beer Brewing Forum 25 08-03-2009 10:51 PM
Is yeast still ok at room temp? dmbnpj Beginners Beer Brewing Forum 11 04-04-2009 01:00 AM
Non-belgian room temp yeast? ericd Recipes/Ingredients 2 01-26-2008 10:08 PM
Room temp. yeast? PenPen Recipes/Ingredients 4 03-31-2007 04:04 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS