Rehydrating yeast water temp

[eadavis80]

Made a batch of NB's pumpkin ale yesterday and waiting for fermentation to start. Pitched yeast about 13 hours ago and the airlock is still stagnant. I'm 99% sure everything will be okay, but I had a brain fart at the end of the brew day as when I rehydrated the Safale US-05 I sprinkled it on water that was only around 80 degrees, not 105. Again, I'm confident/hoping the yeast still start doing its thing. It's in my primary bucket, so I can't see stuff happening yet and I did aerate the heck out of my wort with a diffusion stone and added yeast nutrient, so my yeasties SHOULD be happy. Just wanted feedback on whether those 25 degrees of water temperature difference is going to have a bad effect on this batch.

 

[duboman]

IMO 105 is a tad high, I rehydrate at 90, it'll be fine at 80, just be patient, there are a lot of other factors involved as to why some beers take off quick and others don't such as aeration, gravity, viability of yeast, strain, etc.


Sent from the Commune

 

[flars]

You did it the right way according to Fermentis.
http://www.brewwithfermentis.com/tips-tricks/yeast-rehydration/

 

[eadavis80]

Thanks guys - I figure I'll be fine, but even though I have a dozen batches under my belt, I still get anxious 'till I see the airlock due its thing (even though I KNOW that's not the only indicator of fermentation).