Pitching with fermentation chamber

[Rapt0rBrown]

So I am just about to finishing building a fermentation chamber and I had a question about pitching.

Since I can now control the temperature of the wort, when do you pitch? Should I still pitch as soon as I move below 80 degrees or do you put it in the chamber after the wort chiller and wait till you hit your ideal temperature?

I am talking about ales. I have not moved to lagers, yet.

Thank you in advance.
-Andrew

 

[hopsalot]

Some people say chill the wort below pitching temp, pitch then let warm up to optima temperature. This method will stress the yeast out less. Others will pitch a little bit over the optimal temp, like you have mentioned above, and let cool down. The benefit of this is to kick start the fermentation. If you have the chamber, you might as well cool to the optimal temperature recommended by your yeast supplier and then pitch.

 

[makomachine]

Some people say chill the wort below pitching temp, pitch then let warm up to optima temperature. This method will stress the yeast out less. Others will pitch a little bit over the optimal temp, like you have mentioned above, and let cool down. The benefit of this is to kick start the fermentation. If you have the chamber, you might as well cool to the optimal temperature recommended by your yeast supplier and then pitch.

+1 whether you go cooler and warm up, or pitch at target temp - key is pitch either of those but don't pitch too hot. I'm a believer that cooling after pitching isn't good for the yeasts enthusiasm.....