Too cold to pitch?

[petrolSpice]

Is it possible for the wort to be too cold to pitch the yeast? For example, let's say I'm aiming to ferment at 65F, but the wort is at 50F. Could I pitch the yeast anyways and let it warm up on it's own. Or should I heat it up to 62-63F before pitching?

Basically, is there any downside to pitching if the wort is too cold? It would take longer to start fermenting I'm guessing, but could this damage the yeast or cause off flavors?

 

[andhou27]

You should find the recommended temperature range for your specific strain of yeast and only pitch if the wort is in that range. 50 F would probably be too low

 

[andhou27]

The yeast could go inactive or be very sluggish

 

[flars]

Pitching to cool is better than pitching to hot. As the wort warms the yeast will become active. Pitching warm and then trying to cool the wort to your fermentation temperature will stress the yeast.
50° will not be a problem, but how do you get your wort that cool?
By pitching cool I do not mean pitching cold.

 

[AnOldUR]

As long as the yeast is at 50 degrees or a little lower, you'll be fine pitching into 50 degree wort. Just let it all warm up to the proper range for the yeast you're using over the next day or so.

 

[Black Island Brewer]

As long as the yeast is at 50 degrees or a little lower, you'll be fine pitching into 50 degree wort. Just let it all warm up to the proper range for the yeast you're using over the next day or so.

+1

As long as your yeast/starter are within a few degrees of your wort, you'll be fine. If you pitch warm yeast into cold wort, the yeast can create off flavors from the shock, and not start. So the answer is...it depends. Pitch like AnOldUR said if they are the same temps, or warm up the wort to the yeast/starter temp and then pitch.