Yeast flocculating after 12 hours. Is this a problem?

[xxkiskekyxx]

I pitched ym yeast under 80 degrees and let the temperature drop down to fermentation temps however when I checked it inthe morning the yeast had already begun flocculating. It was a slurry when I introduced it to the wort but its clearly in clumps now...some on the bottom most on the top but even on the bottom the yeast hasnt gone dormant. It is still in easily identifiable clumps unlike the yeast start I used which was a thick layer of yeast. Should I be concerned?

 

[shyanny]

Sounds like your off to a good start. All yeast strains are different in their flocculation characteristics. Some flocculate earlier but wont attenuate as much giving you a sweeter beer. I'd do a little research on the yeast you're using. The maker usually gives you a description including attenuation and flocculation.

 

[solbes]

Probably okay with this one. But keep an eye on it. Which yeast are you using?

And just my two pennies, but I would suggest cooling to a lower temp before pitching your yeast (usually low to mid 60's F). With most strains it's better to cool to the lower end of the yeast working temp to keep fusels and other byproducts down during the first 48 hours. Less for the yeast to clean up afterwards.

 

[Cordane]

And just my two pennies, but I would suggest cooling to a lower temp before pitching your yeast (usually low to mid 60's F). With most strains it's better to cool to the lower end of the yeast working temp to keep fusels and other byproducts down during the first 48 hours. Less for the yeast to clean up afterwards.

+1

Also, don't worry. It's no problem.

 

[kellzey]

I had a White Labs Dry English Ale recently that flocculated like crazy (even in the starter). Don't worry. Some of them do that!

 

[xxkiskekyxx]

1056 and two carboys of roughly 68 to 70 degrees