Pitching temp

[blouic]

Why is it that we need to pitch at 77f? What major impact other than a beer that won't clear is there is you pitch at a higher temp?

 

[DocScott]

The biggest reason for not pitching too warm is to prevent off flavors and production of fusel alcohols. If the yeast is pitched at very high temps (>120*F) it can kill the little guys. If pitched warmer, the growth phase will occur too quickly and will produce ester formation and fusels which lead to poor beer outcome.

Beer clarity isn't really impacted by pitching temperature. That is more a result of getting good hot break during the boil, good cold break (by quickly cooling the wort), using fining agents (Whirfloc, irish moss, etc) and cold crashing at the end of fermentation.

 

[KGB09]

I've made the same outmeal stout 2 times. First one pitched at 75, second at 65. I'm a huge believer of cooling to 65ish, way smoother. Use a prechiller if water isn't cool enough. Just my opinion.

 

[cheezydemon3]

Banana off flavors, Fusel off flavors, dumped beer, wasted money, serving crap to friends and family.

Need any more reasons?

Fermenting beer warms UP. So if you start at 77 with yeast that is ready to go, it will go up from there.

I chill to 60 every time.