Brew Temps - at pitching

[Megaboz]

I've been lurking the forums for some time - been great answer all my dumb questions... But I can't seem to find one that explicitly answers the following question set.

I *think* i've been fermenting too warm for at least the first 24 hours. The flavor is always a little off - and time is not making it much better (having just started fermenting my 5th AG batch). Basically i've been getting the wort to 70-75, pitching then sitting in the basement (65F). Generally I'll come down 12 hours later and see temps (sticker thermometer on the carboy) that are higher than the range i want (a few degrees, for a short time).

The question / scenario is:
Say i have a yeast that is 67-74.
Should I get the wort down to 62-63 and pitch - understanding the yeast will bring it up to probably 68-70.... OR should I get to 70, pitch, then bring the temps down after a few hours when the temps start to rise?

I've been using starters to get the yeasties going - just trying to fine tune a little more. Am i overthinking? I'm going nuts trying to drive out the off flavors.

Thanks!

 

[WayFrae]

I like to bring the wort down to a couple degrees below my desired temperature before pitching.

 

[MindenMan]

I don't know what strain of yeast you are using, but your starting temperatures are very high. The first 24-48 hours are very critical for temperature control to prevent off flavors. Are you using a carboy or a bucket, it really doesn't matter. If you have an old t-shirt and a way to keep it a little wet ( bucket, bath tub, etc.) the t-shirt will act like a swamp cooler due to the water evaporating. If you can get your wort 5 degrees or even a little more below the "bottom" of the range listed, before pitching, there isn't anything terrible that can happen when the temperature is a few degrees below the given range, as the wort will eventually warm up on it's own. It wouldn't hurt to keep a wet t-shirt wrapped around it for even a week, as most yeasts are just as happy at 60*F, as they are at 65*F, and less prone to "getting funky". Just my $0.02

 

[duboman]

Pitching colder is always better than pitching warmer but more importantly is your ability to let the temp rise to a fixed temp and then hold it there. Fermentation is exothermic meaning it generates heat, as much as 5-10 degrees during active fermentation.

You would be better off letting the wort chill completely and then pitch the yeast. Then use a swamp cooler set up or a dedicated chamber with temperature controller to keep it at the desired fermentation temperature.

 

[KepowOb]

I've done some reading on this, and while I've seen some reputable sources say to pitch like you are doing now, most new information I find says to get it down before you pitch. It seems that assuming for something a few degrees lower and then letting it free ride to your desired temp is ideal, even if it means waiting overnight for the wort to drop that last 5-10 degrees.

Without a fermentation chamber it can be hard to hit exact temperatures, but you seem to be able to get your temps to a resemble range. I put my carboy/bucket in a big bucket with water and some frozen water bottles to help it get to my pitching temperature, and then rotate the bottles throughout fermentation to keep the temperature in check.

 

[jbaysurfer]

I also prefer to pitch a few degrees below the lowest recommended temp and then let it free rise to the lowest recommended temp (this is for ale yeasts in general BTW) and hold it there for 60 hours or so. Then I let it free rise to the warmest recommended temp (if it'll get there, after 60 hours the yeast stop generating as much heat) and hold it until like a week. At that point I'll dryhop it and go to like 72 for another week, then cold crash, then rack. If I'm not dryhopping, I just let it get to 72ish and hold it til I cold crash.

Obviously what I'm doing requires temp control fwiw, but the short answer to your question is that you should pitch lower. Most off flavors happen in the first 24-48 hours of fermentation. If it's not cooling to recommended temps til then, that's definitely your culprit.

 

[cease]

Pitching at 70-75 is no good. I was getting off flavors with us-05 at those temps for the first 12 hours. The first 12 hours are critical in yeast health, this is when they multiply so a warmer than ideal environment will make a less than ideal yeast profile.

Take the time to chill to the lower end of the yeast range then pitch. You will be much happier in the end.


Sent from my iPhone using Home Brew

 

[Megaboz]

Thanks for the tips folks! For my next batch I'll work on pitching a little lower than reco for whichever yeast I use