It's interesting that a lot of instructions say to let yeast warm to room temperature before pitching. I recently found the topic about pitching it cold, and from my experimentation it does indeed start faster when pitched cold and ferments more vigorously.
I just brewed the Jack'O Lantern from AHS yesterday. I made a 1L yeast starter ahead of time, let the starter go for 24 hours on the stir plate, refrigerated it overnight for 12 hours, brewed the beer (partial mash), removed the starter from the frige, decanted the wort on top and pitched the yeast. After TWO hours I had activity, here is a video of the activity 14 hours later.
Think the yeast is good?
[ame]http://youtu.be/VnUoFzso1b4[/ame]
I just brewed the Jack'O Lantern from AHS yesterday. I made a 1L yeast starter ahead of time, let the starter go for 24 hours on the stir plate, refrigerated it overnight for 12 hours, brewed the beer (partial mash), removed the starter from the frige, decanted the wort on top and pitched the yeast. After TWO hours I had activity, here is a video of the activity 14 hours later.
Think the yeast is good?
[ame]http://youtu.be/VnUoFzso1b4[/ame]