When to pitch yeast

[Wild Duk]

I usually cool my wort to about 100 degrees, and then add water that i have had in the fridge/freezer, that is around 34 degrees. My goal is to get a net temperature in the fermentor of around 70-75 degrees. Sometimes it doesn't work, and the temp. actually gets down to about 60-65 degrees. Can i just go ahead and pitch the yeast and just let the primary heat up to room temp, or should I heat it up myself by placing it in a warm water bath or something like that before pitching.

thanks

 

[Baumgartner]

If your water from the refrigerator is sterile, or pre boiled, why not just add it before or while cooling your wort? Thats what i have been doing. That way you wont over cool, then you can pitch away at 70 degrees.

 

[GIusedtoBe]

I accidently got one of my ales too cool after boil and I pitched it anyway at around 66-68 degrees w/ no probs. It was within the range for the yeast anyway but I was worried about shocking it since it was at room temp 72-73 ish. It was late so i said what the hell and had no problem.

Regards,
Al

 

[PNWgirl]

Maybe this is wrong, but I like to pitch in the mid-60s as I ferment in the low-60s for ales.

 

[WBC]

Maybe this is wrong, but I like to pitch in the mid-60s as I ferment in the low-60s for ales.

You can get away with fermenting at low 60's with a lot of ale yeasts because your actual wort is warmer by a few degrees because fermentation itself causes heat within the fermenter. There are some strains of ale yeast that stop working if you get below 60 F. Read the package to be sure. Experience is the best teacher using a given yeast.

 

[Got Trub?]

Maybe this is wrong, but I like to pitch in the mid-60s as I ferment in the low-60s for ales.

Mid 60's is probably fine. If you are brewing English styles you might want to ferment closer to the upper 60's in order to get the fruity esters that are inherent to those styles.

GT