quick question

[rtyler8140]

How long can I let cooled wort sit before pitching yeast?

 

[bds3]

As long as it doesn't get infected, forever.

The general rule is to cool to pitching temps as quickly as possible for a number of reasons, but I'm sure just about everyone on here has a story about how something went wrong and the wort sat there longer than they wanted. It took me under 20 minutes today; it's taken me up to 45 or so in the past.

 

[unionrdr]

I start rehydrating dry yeast before chilling the wort. So by the time I mix & aerate chilled wort & top off water,it's been hydrating 30 minutes or more. The take hydrometer sample,stir yeast cream,pitch & seal. So I don't let it sit any longer than necessary before pitching yeast.

 

[flars]

Look no chill brewing. That's the other side of the brewing family.

 

[JLem]

I have let it sit overnight and pitched the yeast in the morning...as long as everything is sanitary you should be fine leaving it for a little while. How long were you thinking?

 

[Graypayp]

I've gone even longer. I once made an English Bitter where I let it sit for two whole days (corked in a glass carboy) before pitching the yeast, and that beer turned out completely normal and completely delicious.

 

[masskrug]

The best advice is to pitch and contain that beer ASAP!

 

[TANSTAAFB]

As long as your sanitation is impeccable and you have your wort in a sealed, sanitized vessel, then you could store it for some time. I have done this on my last couple of brew days because I wash yeast, did not have time to make a starter ahead of time, and felt like brewing anyway! I pulled 1/2 gal of boiled wort before adding my first hop additions, cooled it, and pitched my saved yeast. I chilled the batch as much as I could with my chiller (around 60°), sealed the bucket, and tossed it in my fermentation chamber and set the temps for mid 40°'s. The yeast was at high krausen about 24 hrs later. I racked to a carboy leaving behind all the hop and break material, aerated, and pitched. The batches took right off and I have not seen or tasted any problems so far. Cold temps will inhibit bugs and beasties. You could freeze wort and save it even longer. And there are a ton of no chill brewers out there that would tell you to sanitize like crazy and RDWHAAHB!!!

 

[rtyler8140]

Thanks for all of the input. I started my batch a little late today. I thought I had plenty of time to finish brewing before my wife and I were meeting some friends for dinner. I forgot to account for cool down time. Luckily my wonderful wife was able to push back out plans an hour or so. I was able to get it down to 72 within 30 mins in an ice bath and pitch the yeast.