Yeast in fridge during boil....

[Whitetrash]

Do i wait the three hours for my yeast to activate, or can i smack it and pitch it? its been out and smacked for about 1 hour, but my wert is chilled to 100* now. thanks in advance!!

 

[Priemus]

100 is still very hot.

It depends a little on what yeast you are using but I cant think of any that want to be dropped in a 100 degree wort. at 95 degrees you risk critical injurys to the little guys, at the very least you will shock em into not working well, and create some FUNKY tastes.

Get it to 75 (at least).

Yeast strain?

 

[unionrdr]

I like to get mine down to 75F as well,but I have to question yeast strain as well?

 

[Whitetrash]

wyeast 1028, i understand about the temps, my question is do i leave my wert sitting out risking exposure until my smack pak fully swells? they recomend you let the yeast sit for three hours before you pitch, can i pitch before the three hours are up?

 

[Priemus]

wyeast 1028, i understand about the temps, my question is do i leave my wert sitting out risking exposure until my smack pak fully swells? they recomend you let the yeast sit for three hours before you pitch, can i pitch before the three hours are up?

You dont have to wait for the smack pack to swell up totally. I think thats somewhere in the instructions. But 3 hours isnt bad.

Ideally you want to pitch the yeast ASAP but id sooner take 12 hours to get it to the right tempurature than pitch the yeast at 100 (or for that matter 80 degrees).

Put it in an ice bath, or the kitchen sink with cold water running (whatever is available) and pitch when its closer to the right temp.

Pitching that hot can damage, shock or KILL the yeast, and at the very least create funky "probably" undesired esters that cant be removed.

Edit:

If its covered, out of the sun, in a clean area its gonna be fine for a few hours.

 

[unionrdr]

I'd go with putting it in the sink with cold water till the temp comes down to 65F-70F. That'll give the yeast a little more time to wake up anyway. Win,win situation. If you can keep it at 62-64F,that yeast should give a good,clean ale.

 

[Whitetrash]

lets try a different angle.
I am finished brewing this batch of beer, i have my wert chiller running, and then i realize my wyeast smack pak is still in the fridge. do i smack it and pitch it or wait the three hours that is recommended after activation? either way my temps will be down to acceptable levels.

 

[unionrdr]

It's desirable to get the yeast up to room temp before pitching. Thermal shock is a bad thing. I'd cover the BK,Smack it,& give it at least long enough to warm up. But your 1st post said it was "out & smacked for about an hour".?...

 

[hollywoodbrew]

When I brew lagers, my wort takes 12+ hours to get down to pitch temps (40F). It's a necessary step, so I make sure I'm sanitary.

 

[McGarnigle]

I don't think smacking matters much. To bring the yeast to room temp, put the package in warm water in a bowl. It will happen quicker.

 

[Whitetrash]

Thanks everybody! I'm sure it will be alright, just a newbie panic attack on my part!