Well that's odd since Chris White's and Jamil's book says the optimum pitch temp is 1-2 degrees below your target fermentation temp. This is right after a few pages discussing yeast stress. I imagine lower temp variations resume in less noticeable effects but the science is clear...and the Brulospher's work entail entirely too many variables in his test formulation to subjective analysis to bee considered much more than anecdotal. I'd prefer to stick to the science and recommend sticking to the science. I imagine that the Brulosepher could brew a RIS with 3% dog sh*t and only 3 out of 15 taste testers could tell the difference...it doesn't make it a good idea.
Hi, again.
I take the point about Brulospher, but if "science" is so absolute, why does the
White Labs website say:
"Question:
What temperature should I pitch a lager yeast?
Answer:
There are two different methods of pitching lagers. Brewers use each method with success, but every brewer has their preference.
The easiest method is (A).
A) Start the yeast warm and lower to 50-55°F after the start of fermentation. The yeast should be pitched at 66-70°F. Once you see active fermentation, bring the temperature of the wort down 10° per 12 hours until the desired temperature is reached. This method works well without forming high amounts of esters because most esters are produced after the first 12 hours.
B) Pitch the yeast at the desired fermentation temperature (48-55°F). Lager yeast ferment well at this temperature, but they grow very slowly. If you are using this method, understand that you may not see signs of activity for 48-72 hours. If starting the fermentation cold, we recommend you make a 1-2 liter starter per 5 gallons, or if a commercial brewery, pitching the next size up (a 21BBL pitchable for 15BBLs, for instance)."
Seems to me there are two options, both scientific and neither refuted by the makers of the yeast. Yours isn't the only "correct" answer. Ed