WYeast Pitch Temps??

[hbhudy]

I have been looking at the WYeast "Smack" packs, along with working out my temperature control during fermentation (attempting to stay at the lower end of the fermentation temperature range).

Given this duality of fermentaion life!!! What advice do you have for a newbie related on how to pitch these smack packs and how to leverage them most effectively at the lower end of the fermentation chart? IE I am thinking that I need to pitch the yeast and wait to see that the yeast has taken hold (started) and then quickly move to my temperature control location (to lower the temperature).

I do not want to pitch the yeast and then get the temperature to cold to allow the fermentation to start (I don't know if this could actually (happen).....HELP

 

[Montanaandy]

I pitch my Wyeast + starter at room temp after having it on a stirplate for 48 hours. I cool the wort down to 70-75' and I pour it into the carboy. The yeast really takes off after a few hours with the starter. Montanaandy

 

[Yooper]

Even with a smack pack, your best bet is to make a starter. Check out Wyeast's website, and they even recommend a starter while saying that their smack packs are "pitchable" under optimum conditions.

I like to make a starter of the recommended size (check out mrmalty.com's pitching calculator over wyeast's pitching calculator) and then bring the starter temperature to about 60 degrees by popping it in the fridge while I finish my brew. I bring the wort to about 62 degrees, and then add the yeast starter. The yeast like the slightly warmer wort temperatures, and it's not a shock to them.

If you pitch the proper amount of pitch at a temperature within the yeast strain's optimum temperature guidelines, you won't have to worry about it not starting. If you pitch too warm, the fermentation can start before you reach ideal temperatures, and the heat of fermentation can drive up the temperature even further, causing a vicious cycle.

Fermenting at the low end of the yeast manufacturer's recommended temperatures tends to produce the "cleanest" tasting beer.

 

[hbhudy]

I am trying to acquire the "cleanest" tasting beer, but I was uncertain how to accomplish this with the cooling the wort with my concerns for the fermenation starting properly.
Thanks