bumstigedy
Member
Is anyone pitching cold yeast (right out of the fridge) into their cooled wort? I did some searching and found some old posts about this, but wanted to find out if anyone is currently doing this and what the results are?
My current process is to pull the starter out of the fridge 1st thing on brew day, decant, add fresh wort and leave out at room temperature. By the time I am ready to pitch into my cooled wort, the yeast is active. My concern is that I am sometimes pitching yeast that is in the mid 70's into word in the 60 to 67F range and that this may be slowing the yeast down a bit.
Cold pitching would solve this, but I am a scared to try it without hearing some success stories from others.
My current process is to pull the starter out of the fridge 1st thing on brew day, decant, add fresh wort and leave out at room temperature. By the time I am ready to pitch into my cooled wort, the yeast is active. My concern is that I am sometimes pitching yeast that is in the mid 70's into word in the 60 to 67F range and that this may be slowing the yeast down a bit.
Cold pitching would solve this, but I am a scared to try it without hearing some success stories from others.