i have a question about my yeast

[celkram]

I have cooled my wort and was ready to add my yeast when i discovered it needed to be at room temp for 3-6hrs. should i add the yeast now or let the wort sit for 3 hours?

 

[HOOTER]

3-6 hours? Why?

As soon as it's at the proper temp, pitch the yeast. Letting is sit around at room temp only makes is susceptible to infection. The sooner you pitch, the sooner fermentation starts and the better your beer will be.

 

[JMSetzler]

+1 on pitch immediately when the temperature is right.

 

[VTBrewer]

I have cooled my wort and was ready to add my yeast when i discovered it needed to be at room temp for 3-6hrs. should i add the yeast now or let the wort sit for 3 hours?

Strange discovery. What temp did you pitch at?

 

[bennychico11]

I'm just a newb also, but...
I think probably what you were reading (or assuming) was the yeast packet needed to be at room temperature for 3 hours before you pitched. That way if you had it in the fridge, it wakes up a bit before pitching.


just guessing though
assuming it's a dry yeast, look into rehydrating the yeast too

 

[Bob]

+1. Best yeast-management practice dictates two seemingly contradictory things: storing the slant cold, and getting the temperature of the slant within 5F (+/-) of the wort to be inoculated. What the instructions mean is to pull the yeast out of the fridge at least 3 hours before pitching, in order to permit the temperature to rise. Thermal shock can be bad news for yeasties.

Practically speaking, you can pitch the yeast cold and RDWHAHB.

Bob