JoppaFarms
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I lost track of time and my wort cooled down to ~50F. It's a Cream Ale. Can I pitch my Wyeast 1056 or should I wait for it to warm back up to the 60's?
I lost track of time and my wort cooled down to ~50F. It's a Cream Ale. Can I pitch my Wyeast 1056 or should I wait for it to warm back up to the 60's?
pabloj13 said:It's not going to hurt anything. It might take a little longer to take off, but you're better off pitching colder than the desired temp and letting it warm up than vice versa. I would pitch and let it free rise into the low 60's.
tampa911 said:So the last brew I made (2nd Brew ever). I made 2 "mistakes".
First I had a smack pack of yeast. I smacked it as I started getting all my supplies together and let it sit out. Once I filled my sanitizer bucket with hot tap water, I tossed the packet of yeast in not really thinking about the fact that the tap water was probably 90+ degrees.
Second mistake. I preboiled a gallon of water, and put it into the freezer in sanitized tupperware containers a few days before brew day. I moved my boil pot to an ice bath after the brew was over, whirlpooled and added it to a gallon of chilled top off water in the primary fermenter. By the time I added the ice the beer was already too cold to melt the ice! I pulled out the big chunks of ice melted them in the microwave and added the water back in but the beer was still below 60 degrees.
Pitched my yeast, sealed everything up and sure enough the beer started fermenting away after 36 hours or so... It has been a week and fermentation continues. I am starting to belive all the long time brewers who say that yeast will make beer in spite of all of our best efforts to disrupt the process.
naplesbrew said:Hey guys i have a similar question. Just finished a Kolsch and i could not get my wort below 76 or so. So i put it in my fermenting frig until morning and did not pitch.
The thing is my smack pack is already fully inflated . it was at room temp and ready to go. I thought i had better wait until i get that wort cooled down so I put it AND the smack pack in the frig so they will both me the same temp by morn.
Do i have to let me smack pack warm back up to room temp again in the morning or pitch while they are both the same temp?
Please advise. Thanks
naplesbrew said:Thanks for the quick feedback. I always use a blowoff tube. I have always pitched my ales at around 76 and let it go. Never had an issue really just want to get a little more tuned in the process. Getting wort down in the 60s seems to be the norm in everything i read so that is what i was shooting for.
First thing in the morning i will pitch the smack pack yeast by then both will be at about 68. You think i will be good?
Everything sealed and sanitized, in my fermentation frig tonight controller set to 68.
Pitch first thing in the morning you think or let yeast warm up to room temp first? I thought the closer the wort and yeast temps the better right?
I appreciate that fast responses by the way.
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