New member from south Jersey

[Andrew Moran]

New brewer here. I’ve made four brews so far. All extract and steeping grains. Already want to go to all grain. I’m just using up some ingredients I have on hand and will then convert to biab. I will be brewing Sunday and since my yeast is from 4/10 and sg is 1.065 And since I have the equipment I want to make a yeast starter. One question. I’ll be using fast pitch from NB. The fast pitch, water and flask will be at 68 degrees F but my yeast will be in the fridge. I have to combine and then leave for work. Is it ok to pitch 36 degree yeast into 68 degree wort or should I let the yeast warm up first. If I have to let it warm up I’d have to put the pack in my fermentation chamber about 7 hours before pitch.

 

[Chorgey]

Welcome to HBT! I'm also from South Jersey.

Your question about Fast Pitch is a very good one. I don't think that Fast Pitch or Propper Starter tell you what the temp should be for the yeast. I always treated it as if I was pitching yeast to the wort. In other words, I would take the yeast out of the refrigerator and let it get to room temperature, which would be about 3 hours.

Not saying that this is the correct method but it always worked for me.

 

[Hoppy2bmerry]

Welcome to the forum, @Andrew Moran from Long Island.

 

[Sammy86]

Welcome to the community…i agree with @Chorgey

Take the yeast out and let it get to room temp. Can’t hurt amything by letting it warm up a bit.

 

[Andrew Moran]

Ok then my only follow up would be is it ok for the yeast to warm up for about 7 hours. You see I would throw the pouch in my fermentation chamber and then go to bed. Then pitch in Erlenmeyer flask when I wake up for work. This would guarantee at least 24 hrs for the starter to work. Other option would be to let the starter work for less than 24 hours or about 40 hours. Tbh I think I’m nitpicking here and the yeast should be fine in The chamber coming up to temp for 7 hours and then pitching.

 

[Andrew Moran]

Welcome to HBT! I'm also from South Jersey.

Your question about Fast Pitch is a very good one. I don't think that Fast Pitch or Propper Starter tell you what the temp should be for the yeast. I always treated it as if I was pitching yeast to the wort. In other words, I would take the yeast out of the refrigerator and let it get to room temperature, which would be about 3 hours.

Not saying that this is the correct method but it always worked for me.

Where in SJ. I’m from Swedesboro

 

[wallyLOZ]

Welcome from Missouri!

 

[Willy]

New brewer here. I’ve made four brews so far. All extract and steeping grains. Already want to go to all grain. I’m just using up some ingredients I have on hand and will then convert to biab. I will be brewing Sunday and since my yeast is from 4/10 and sg is 1.065 And since I have the equipment I want to make a yeast starter. One question. I’ll be using fast pitch from NB. The fast pitch, water and flask will be at 68 degrees F but my yeast will be in the fridge. I have to combine and then leave for work. Is it ok to pitch 36 degree yeast into 68 degree wort or should I let the yeast warm up first. If I have to let it warm up I’d have to put the pack in my fermentation chamber about 7 hours before pitch.

I would take the yeast and starter wort out of the fridge for 3 hours or so... And then begin yeast starter at approx 68°F for both the yeast and the starter. But I don't know for sure this is the best way.

 

[Chorgey]

Where in SJ. I’m from Swedesboro

Laurel Springs

 

[Andrew Moran]

Laurel Springs

So this is my second reply to your post. If you’ve seen this before I apologize for responding twice but with the pop ups this is aggravating. Anyway. Two questions. Which breweries do you frequent. There is a great on here called Swedesboro Brewing Company. They just opened a second brewery in Collingswood called the Racoon Taproom.
Second question. Where do you get supplies. Not too many supply stores. If NB but I’d like to visit and talk with the supply shops. I got to Brew your own Beer in Havertown but if you know one closer I’d love to know

 

[Chorgey]

So this is my second reply to your post. If you’ve seen this before I apologize for responding twice but with the pop ups this is aggravating. Anyway. Two questions. Which breweries do you frequent. There is a great on here called Swedesboro Brewing Company. They just opened a second brewery in Collingswood called the Racoon Taproom.
Second question. Where do you get supplies. Not too many supply stores. If NB but I’d like to visit and talk with the supply shops. I got to Brew your own Beer in Havertown but if you know one closer I’d love to know

Since you are a HBT Supporter, you should be able to disable advertising in your Preference tabs.

My LBHS of choice is Brew Hardware, they are in White House Station. @Bobby_M is a sponsor here and I'm really happy with their service and supplies. Bobby is good with answering questions. I've never made the trip, I always get my supplies delivered

If you wanted something closer, there is a place in Hammonton called Fermented, but I never went there.

The only two breweries that I go to are Iron Hill in Voorhees and Mud Hen in Wildwood.

 

[beren]

Greetings from Gloucester Township! We have a local club called south jersey fermentation club that meets in various locations, July was in Atco. Many of us try to order from Fermented, love2brew, or Bobby here.

 

[madscientist451]

Welcome to HBT, I’m originally from Ocean County, which may qualify a S. ‘Jersey, but these days in western PA.