pitching temp for safale 04?

[slurp the apprentice]

I have been piching this yeast as soon as wort drops below 30degrees is this too high if so what is the consequence on taste? i have never had any attenuation problems and the beers i have made seem [on the whole]to taste ok

[oblivious]

It has been suggest to pitch low and let the temp rise naturally, this is a common practice with Belgian beer and they can stat a 16-17c and rise into the up to 25c + dependent on the strain. I would have though 30c would be on the high side I prefer to pitch around 16-18c if I can

[Dirty Davey]

30C is very high to be pitching any yeast, I usually aim for around about 20C or less

[slurp the apprentice]

yeah thought it was a bit high but whats the consequence on taste?

[oblivious]

There is increased chance of off flavours and the producing of higher alcohols, which can cause headaches

[slurp the apprentice]

Thanks i will pitch at 20 degrees next time if this batch is poor i will know the likely cause .I am off ot brewing equipment to post question on wort cooler cheers

[flytact]

I found that I was getting a phenolic or "band-aid" aftertaste when I fermented at higher temps. I always get below 25 deg.

[slurp the apprentice]

my problem was not having a wort cooler or access to a downstairs bathroom .I usually brew in the evening and hope the worts cooled enough to pitch the yeast b4 going off to work in the morning .I know i must make a wort cooler i already have mircro bore copper pipe kicking around so wont cost me much to put one together.The wort cooled down naturally and is at 20c so i am hoping the initial pitching temp of 30c hasnot caused any ill effects.How quickly will a simple wort cooler take to cool the wort ?

[slurp the apprentice]

Thanks Daab thats a great idea my kitchens right next to my downstairs toilet so it makes practical sense .