Wort Temp?

[WillieRivers]

Brewed a batch of Red Ale and I chilled the Wort to low. I am at 60 degrees. Should I try and get the temp up before I pitch the yeast or will it just be slow to start if I pitch it now?

Thanks in advance
Bill

 

[drengel]

60 degrees isnt to severely low, so you could pitch the yeast, but it would be slow to start, and you risk shocking the yeast. ive done this before, and i just close it up, leave it at room temperature, leave the house so im not tempted to mess with it, and then 4 or 5 hours later pitch the yeast when the wort is to room temp.

 

[DeRoux's Broux]

bill, what yeast strain did u use? it may be at the lower temp range, so it may be a little sluggish to start, but will befine. it may produce less fruity like esthers when it finishes, but a good clean beer!

 

[WillieRivers]

Thanks for the help. We used White Labs Wyeast #1056 Ale

Thanks again,
Bill

 

[Janx]

Pitch it. That yeast strain is a slut. And better slow growing yeats than slow growing bacteria.

Cheers!

 

[Sir Sudster]

That yeast strain is a slut.

Never thought of it that way..LMAO

 

[DeRoux's Broux]

i'm tell'n ya. Janx has the funky retort action going all the time! :^)

 

[Darth Konvel]

Pitch it. That yeast strain is a slut. And better slow growing yeats than slow growing bacteria.

Cheers!

Gotta love a yeast pimp

 

[WillieRivers]

The brew is bubbling great. I will transfer it to the secondary tomorrow. Wednesday.. Thanks again for all the help..

Bill

 

[DeRoux's Broux]

hey, let that puppy ride out before you transfer. it will not hurt a thing.....
give us some tasting notes when it's done.

 

[Truble]

I would let it ride out the full week before racking to your secondary, especially if it is still bubbling at a noticeable clip.

 

[WillieRivers]

Took yalls advise and let the brew stay a few days longer. We hit the keg last night and it came out great.. Thanks for all the help

Bill

 

[brackbrew]

Just in case anybody might be interested in this info, according to the yeast guide in the Jan-Feb issue of BYO Wyeast Ale strain 1056, the optimum temperature for this particular range is 60F to 72F.