Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Pitch temp--why go so low?
Reply
 
Thread Tools
Old 09-27-2012, 11:01 PM   #11
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,674
Liked 142 Times on 134 Posts

Default

I tend to pitch lagers at the warm end and let it cool slowly. If I pitch on a cake, I always hit the low end.


__________________
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
david_42 is offline
 
Reply With Quote
Old 09-27-2012, 11:09 PM   #12
Xpertskir
Feedback Score: 7 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,210
Liked 442 Times on 285 Posts
Likes Given: 24

Default

The long and short of it is the yeast are the workhorses of beer. Everything you do is to create a happy environment and (flavorful )food for them to consume. The happier you make them the happier they will make you.


Xpertskir is online now
 
Reply With Quote
Old 09-27-2012, 11:13 PM   #13
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,917
Liked 669 Times on 509 Posts
Likes Given: 264

Default

Quote:
Originally Posted by david_42 View Post
I tend to pitch lagers at the warm end and let it cool slowly. If I pitch on a cake, I always hit the low end.
I don't do lagers so I cannot talk about that, but I hear that they take off slowly.

I do brew a lot of Belgians and that is a recipe for disaster. I did a brew and pitched it toward the high end of the temp range. The yeast took off and stayed hot for a long time before my fermentation chamber could cool it down. Total Fusel bomb. Also Belgian yeasts do not like to be cooled down after they start or you risk a stuck fermentation.

I guess it gets down to understanding the yeast you use and how it work best for you.
beergolf is online now
 
Reply With Quote
Old 09-28-2012, 01:33 PM   #14
brycelarson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Minneapolis, MN
Posts: 527
Liked 54 Times on 48 Posts
Likes Given: 17

Default

Quote:
Originally Posted by duboman View Post
The reason it is advisable to pitch at or, preferably below is all about creating a controlled growth phase of the yeast. The growing of yeast is all about yeast health which is why pitch rate and pitch temp and aeration are so important.
As a pro brewer friend of mine has said - his job isn't about grain, water and hops - it's about yeast ranching.

A majority of the things we do while brewing are about creating conditions that the yeast like. Yeast doesn't like temperature fluctuations or light. Pitching yeast into ferm temp wort is the best option. If you have temp control on your fermentation theoretically after pitching the yeast should be in a constant temperature - which make them happy.
brycelarson is offline
 
Reply With Quote
Old 10-02-2012, 07:12 PM   #15
buckley28
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Elk Grove, CA
Posts: 72
Default

Seems like everyone is saying the same thing here for the most part. And I would concur as well. I did 4 brews this past weekend and was only able to cool the wort down from the boiling tempt o about 78/80 degrees. My starters were conditioned in ferm chamber the morning of at 68 degrees. I pitched at the 78/80 degree temp w/ the 68 degree starters and saw yeast activity in 4-6 hours and the following day (yesterday) saw crazy blowoff happening where as I had to take out the airlock and replace w/ blow off tubes for two of the brews. The other two got close to blow off but managed ot stay within the carboy.
So to be honest this thread has shed some interesting light on on the process of how yeast works in the proof that I've seen with my 4 batches the past three days.


buckley28 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
High temp pitch iheartipa Fermentation & Yeast 1 05-25-2012 01:53 PM
yeast pitch temp? bbbblaine Fermentation & Yeast 22 03-20-2012 07:51 AM
pitch temp question seckert Fermentation & Yeast 5 12-24-2011 05:31 PM
lager pitch temp from IC Jboggeye Fermentation & Yeast 3 02-03-2011 10:42 PM
Do I have this correct? When I pitch my lager yeast, the yeast should be @ pitch temp jetmac Fermentation & Yeast 5 02-01-2011 03:17 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS