I pitched a healthy, decanted starter of WLP810 to a Cal Common and realized afterwards that my wort was colder than I had anticipated at around 51-52F. I intended to pitch in the upper 50's and ferment at 60 for this brew. I decided last night to let it slowly warm up to the recommended 58-60 degree fermentation temperature. Woke up this morning and the yeast are bubbling and seem happy.
I was expecting a longer lag with the low pitch temperature, but it's doing just fine! This observation leads me to my question about what's the limit on how cold you can pitch yeast? In "Yeast, The Practical Guide to Fermentation" it states that 1-3 degree below target fermentation is the optimal starting temp, but I'm not sure why. I understand this number could vary according to style and strain of yeast, but it left me to wonder if there were any consequences, considerations or benefits pitching 5-10 degree below the target ferment temp? Since WLP810 is a lager strain and can ferment down to 50, is it safe to assume that my error pitching cold and slowly ramping up has little to no consequence of the final product? Thanks all.
I was expecting a longer lag with the low pitch temperature, but it's doing just fine! This observation leads me to my question about what's the limit on how cold you can pitch yeast? In "Yeast, The Practical Guide to Fermentation" it states that 1-3 degree below target fermentation is the optimal starting temp, but I'm not sure why. I understand this number could vary according to style and strain of yeast, but it left me to wonder if there were any consequences, considerations or benefits pitching 5-10 degree below the target ferment temp? Since WLP810 is a lager strain and can ferment down to 50, is it safe to assume that my error pitching cold and slowly ramping up has little to no consequence of the final product? Thanks all.