Yeast starter

[Andrew Moran]

I posted this in my intro post but decided to also post here bc I’m brewing soon. I will be brewing Sunday and since my yeast is from 4/10, sg is 1.065 and since I have the equipment I want to make a yeast starter. One question. I’ll be using fast pitch from NB. The fast pitch, water and flask will be at 68 degrees F but my yeast will be in the fridge. I have to combine and then leave for work. Is it ok to pitch 36 degree yeast into 68 degree wort or should I let the yeast warm up first. If I have to let it warm up I’d have to put the pack in my fermentation chamber about 7 hours before pitch.

 

[Dog House Brew]

I try to be let my pitch warm but not always possible. I’ve removed crashed yeast from the fridge, and then pitched cold into my wort many times. I’ve never had any fermentation issue either way.

 

[hottpeper13]

I do the same sometimes. Yesterday I took a 250 ml flask out of the fridge, decanted , then swirled it in my warm hands until it was not so cold and pitched. I've also done it like tempering eggs, where you put some of the wort in after decanting to get it to temp .

 

[CascadesBrewer]

I have heard advice to let yeast warm up for several hours before pitching. Advice from Imperial is to pull it out of the fridge and pitch it cold. I suspect it does not make much difference in the end.