Fermentation/yeast pitch temp.

[-Liam-]

I'm planning to make a Heffe this weekend which Jamil recommends fermenting at 62F. Should my wort be cooled to 62F when I pitch my yeast or should it be cooled to and fermented at 62F (ie, in my wine fridge) after the yeast is pitched?
If I need to pitch when the wort is at 62F, what temp should my yeast be?

 

[aiptasia]

Pitch your wort within 10 degrees of your fermentation temperature. Also, make sure the pitched wort is also around the same temperature when you pitch it.

This will prevent temperature shock and stress in the yeast.

 

[beergolf]

It is best to cool your wort to the temp you want to ferment at or even a few degrees cooler. Much easier to control the temp during fermentation. If you pitch warm and the fermentation takes off, you are fighting trying to cool the already warm wort and the heat caused by active fermentation.

Then monitor the temp in your fridge. You may will have to set it several degrees cooler than 62 for the first part of the fermentation and then raise it up after fermentation slows.

 

[-Liam-]

So should the yeast be around 62F also when I pitch it into the wort or can that be at room temp (approx 70F)?


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[beergolf]

Get the wort down to 62 also.

 

[-Liam-]

Yes, I understand that, but does the yeast need to be 62F also?


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[beergolf]

As long as there is not a big temp difference it will be fine.

 

[-Liam-]

Great, thanks for the info.

 

[gr8shandini]

If you have a fridge, pitching at room temperature is no problem. In the summer, it's a struggle to get my wort under 74 degrees or so due to warm tap water, but I've never had any problems. If you pitch and immediately throw it in the fridge, it'll get down to the proper temperature before there's enough activity to start producing heat.