Do you think I'll have problems

[JeffNYC]

I made a few mistakes on my last beer (Bohemian pilsner). I tried to cool down outside in the snow (rather than an ice bath in the tub as usual). Normally it cools down in 30 minutes, but it took 2 hours or so. I figure outside in the winter probably doesn't pose too much risk, but wanted some other opinions.

Also, I pitched a White Labs yeast with the wort around 80 degrees, but 12 hours later no activity. Too warm to pitch?

Furthermore, I moved it to 50 degree basement before signs of fermentation.

What are the odds I'm ok here?

Jeff

 

[ill.literate]

Easy answer : RDWHAHB

However (and realize, I'm pretty much a neophyte, but have read anything I can get my hands on and this forum religiously nearly every day), next time, make sure the wort is cooler than 80 degrees.

Second, I'd bring the fermenter back upstairs or to a warmer place. You're not doing much to make the yeasties happy, pitching them on pretty warm wort and then taking them down to cooler temps before they start their feast.

If still no signs of activity, repitch new yeast.

Our last three batches (extract with grains) have been cooled, for the most part, outdoors on a cold, raised deck, in the snow, and knock on wood, no problems so far.

 

[Blender]

I would think you will be OK. It can take 24 hours or more to get the yeast active because initially they have to reproduce to a viable level. I would recommend that you try to keep the temperature stable in the mid 60's.

 

[JeffNYC]

RDWHAHB?

It was at 70 degrees for 18 hours or so before I moved it to the basement. I figure it would take some time to cool down and yeast would get going by then. It's my weekend house so I can't move it now.

I'm a proficient bread baker, and I figure anything below 90 degrees should not kill the yeast (I pitched it at room temperature so as to not shock it in 80 degrees). Shouldn't be that sensitive from the 70-75 degrees recommended?

I'm really worried most about the long time in the snow. Normally I chill it in 30 minutes and I've never had a spoilage problem.

 

[the_bird]

I'm assuming that it's a lager yeast, since it's a pils, so the 50 degrees should be OK. The issue with pitching warm is that you can end up with some unwanted esters/off-flavors. Some will argue to pitch a lager at 70, others at ferment temp; it's an area of debate, but 80 is a bit high. Won't kill the batch, but it might be a little bit off.

I wouldn't worry about the long cool down, if it was all closed up (lid on, etc.). Ideal - invest in a wort chiller as your next major investment.

The hard work is done, though, so ride it out and see what you get...