So in biology one of the fundamental concepts is that those most suited to their environment pass their genes with greater incidence than those who are less well adapt. Now I was wondering if you guys think it's better to activate yeast in warm water and add to room temp wort, or if adding to a warm wort after a boil would work just as well.
On the one hand, the activate before pitching to room temp wort method might 'shock' the culture a bit because of the abrupt temperature change. On the other hand, if you pitch to a warm wort, individuals who can't tolerate the higher temperature will die, and once the wort cools, the only remaining individuals might be those adept to survive in high temperatures, and would be less productive once the wort cools.
Obviously both methods will work. I'm just wondering what you might think would typically result in the fastest fermentation.
Let's assume 'warm' to mean 120F as an absolute maximum. Or about 5 degree over the recommended activation temperature for many yeasts.
On the one hand, the activate before pitching to room temp wort method might 'shock' the culture a bit because of the abrupt temperature change. On the other hand, if you pitch to a warm wort, individuals who can't tolerate the higher temperature will die, and once the wort cools, the only remaining individuals might be those adept to survive in high temperatures, and would be less productive once the wort cools.
Obviously both methods will work. I'm just wondering what you might think would typically result in the fastest fermentation.
Let's assume 'warm' to mean 120F as an absolute maximum. Or about 5 degree over the recommended activation temperature for many yeasts.
