Nashbrewer
Well-Known Member
You could try something like this: http://***********/stories/article/...self/354-build-a-burton-union-system-projects
adamjackson on most of my beers, I start my fermentation at 70 to 75 deg till I have some activity, then I put them in the swamp cooler and drop the temp down to 62 deg, this method gives the yeast a good start and lets you control/regulate the fermentation temps, since I started doing this, I have had very good results with my brews.
Hope this helps.
Cheers
55 degrees ambient may be too low, depending on the wort temperature when pitching. This might be the time to consider putting your fermenter in a tub of water with an adjustable aquarium heater so you can keep the fermenting beer in the proper temperature range so your yeast don't go dormant on you. Also to note is that once the initial ferment slows, you can bring the temperature up to encourage the yeast to complete the ferment. If you don't you can get a stuck ferment which will lead to bottle bombs if you bottle.
I wonder about that. The lag phase is when the yeast cells are reproducing before visible fermentation begins. Initial fermentation is so rapid,this phase seems the more likely for producing off flavors to me. It's more vigorous than the reproductive phase to my thinking/observations.
I don't think most vigorous equates to most susceptible to off-flavors. It's pretty widely accepted that the reproduction/lag phase is the worst time to be over temp. That being said I'm not sure I've ever seen someone really compare them.
It's my understanding that the temp of the rehydrated dry yeast I use should be within 10 degrees of the wort temp to keep from shocking the yeast. Starters should be about the same temp for like reasons. This would effect the strength of the yeasts' cell walls going into the wort. Thats how the temp thing relates to lag time to me.
It's my understanding that the temp of the rehydrated dry yeast I use should be within 10 degrees of the wort temp to keep from shocking the yeast. Starters should be about the same temp for like reasons. This would effect the strength of the yeasts' cell walls going into the wort. Thats how the temp thing relates to lag time to me.
I think it's best to rehydrate at the manufacturer's recommended temp. By the time you are ready to pitch, it's going to have cooled significantly anyway. There's a reason they recommend that temp (and it's not because they think people will be pitching into wort at 80-90 degrees).
That's not what I was refering to. it was to the previous discussion above about initial fermentation vs reproductive phase making more 0ff flavors. I was giving my opinion on that,not rehydrate temps.
And it doesn't cool down that fast on it's own. It won't cool down from 90F to 75 or 80 in 30 minutes in a pyrex measuring cup. I'd have to use a small ice bath or something.
According to White Labs the lag phase is where off flavors develop and they suggest you start your yeast at the temperature you intend to ferment at. You probably should cool the wort more and accept the longer lag phase.
WileECoyote said:Guess I should have stated that Im using dry yeast on most of my brews, and what I am doing is actually following the directions recommended on the yeast packs for pitching directly.
I have a hard time getting liquid yeast that hasn't been cooked in a big brown kettle with tires here in summer time, so Im used to just using dry yeast, but recently we made a 2hr drive to the closest LHBS and purchased some liquid yeast, I have read your post and the ones after yours, and I will be using the great information and suggestions given here on pitching/fermentation temps when using liquid yeast.
Thanks everyone, This place is great.
Cheers
Most say to rehydrate between 90-105F. Cooler temps,like 70-75F don't produce much of a cream. Kinda dead lookin most of the time. 80-85F was better,as they produced some seroius creams at 2C or less that foamed up high & thick. 90F was the highes & thickest,but I didn't get it's temp down to within 10 dgrees of the wort,which was 66F. Gunna cut the hydrate temp down to 80F to get closer to wort temps. The rehydrate worked pretty good at that temp anyway.
That's not what I was refering to. it was to the previous discussion above about initial fermentation vs reproductive phase making more 0ff flavors. I was giving my opinion on that,not rehydrate temps.
And it doesn't cool down that fast on it's own. It won't cool down from 90F to 75 or 80 in 30 minutes in a pyrex measuring cup. I'd have to use a small ice bath or something.
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