Massive Yeast Bed Early: too cold?

[Elky Welky]

I brewed Palmer’s Big Basin Amber yesterday and put it in a closet that was closer to 60 degrees than the recommended 65 for the yeast I pitched (Wyeast 1332, Northwest Ale, temp range is 65-72).

I read that too cold can slow fermentation, and this morning I elevated my carboy off the floor to try and raise the temp a few degrees. When I checked this afternoon, the fermenter already has a few inch yeast bed and is very slowly bubbling. Thermometer reading is now 63.

I’m not worried yet about a lack of Krausen, but I am concerned a lot of the yeast died and settled already with the cold. Is this a valid concern?

 

[bailey mountain brewer]

24 hours in, not a big deal, if you can swirl it give that a try, get that yeast back into suspension... watch though as it might foam, maybe a little warmer if you can but on the cooler side is better then to hot.

 

[mac_1103]

Your beer is almost certainly going to be fine. That's not nearly cold enough to kill yeast. If it's starting to bubble then the yeast will probably start generating some heat pretty soon. And most of the stuff you're seeing on the bottom of the fermenter probably isn't yeast.

 

[worlddivides]

That's not cold enough to kill yeast, but it could be cold enough to put the yeast to sleep, depending on the strain. Some ale strains go dormant in the low 60s.

Wyeast 1332 does say it has a range of 65 to 75 F, but that makes me wonder if that's the ideal range or the entire temperature range that the yeast is active within. Some places just put one range, while others put two (where they'll say the temperature range is X to X, ideally X to X, the second range being a more narrow range within the first. For example, 61 to 78F, ideally 68F to 72F).

 

[Elky Welky]

That's not cold enough to kill yeast, but it could be cold enough to put the yeast to sleep, depending on the strain. Some ale strains go dormant in the low 60s.

Wyeast 1332 does say it has a range of 65 to 75 F, but that makes me wonder if that's the ideal range or the entire temperature range that the yeast is active within. Some places just put one range, while others put two (where they'll say the temperature range is X to X, ideally X to X, the second range being a more narrow range within the first. For example, 61 to 78F, ideally 68F to 72F).

Thank you all for the quick replies!

The recipe I’m using says to ferment at 65, which is part of why I risked putting it in the cold closet instead of elsewhere in my apt, which is closer to 70-72.

 

[RM-MN]

When I checked this afternoon, the fermenter already has a few inch yeast bed and is very slowly bubbling. Thermometer reading is now 63.

I’m not worried yet about a lack of Krausen, but I am concerned a lot of the yeast died and settled already with the cold. Is this a valid concern?

A layer of yeast would be only about 1/16" deep. What you are seeing is hot and cold break material. When the fermentation is over and you let it set for a few days the break material will settle to the bottom and compact into a layer about 1/2 inch deep.

 

[refect]

A layer of yeast would be only about 1/16" deep. What you are seeing is hot and cold break material. When the fermentation is over and you let it set for a few days the break material will settle to the bottom and compact into a layer about 1/2 inch deep.

This ^^

If its only been 24 hours then that is exactly what you are seeing. Your fermentation is likely lagging a bit longer than usual due to the colder temp, but that is definitely not cold enough to kill them. Getting it a bit warmer will help keep them from getting sleepy and lazy. I'm sure they will take off soon and you will see all that trub getting tossed/swirled around while the yeast do their thing. Then it will all compact much tighter once they are all done.

 

[Brewday2]

I brewed Palmer’s Big Basin Amber yesterday and put it in a closet that was closer to 60 degrees than the recommended 65 for the yeast I pitched (Wyeast 1332, Northwest Ale, temp range is 65-72).

I read that too cold can slow fermentation, and this morning I elevated my carboy off the floor to try and raise the temp a few degrees. When I checked this afternoon, the fermenter already has a few inch yeast bed and is very slowly bubbling. Thermometer reading is now 63.

I’m not worried yet about a lack of Krausen, but I am concerned a lot of the yeast died and settled already with the cold. Is this a valid concern?

As many have mentioned, 60 is likely fine but may slow things down a bit. Keep in mind that when fermentation does take off it's exothermic and will produce heat. Depending where thermometer is, size of room, etc., you likely will be getting temperature readings a degree or two below what you would get directly inside the wort. Also, any sort of temperature control is a huge step in the process of making good consistent beer, so note that it seemed to start a little low. Maybe it will turn out great and you will want to do that going forward!

 

[mac_1103]

you likely will be getting temperature readings a degree or two below what you would get directly inside the wort

Or five. Or ten.