pitching yeast

[skinfull]

Can anyone tell me what is the ideal temperature of the wort to pitch the yeast. cheers

[AT]

Think about 22

[DRB]

I'D GO WITH THAT.

[David Edge]

It's probably best to get the temperature of the rehydrated yeast close to the wort and pitch once they're close. So if you've rehydrated at 30 or so it's best to let it cool.

What's the fermentation temperature you're aiming at? 22C seems a shade high unless you're using Safale and trying for fruity notes.

Note that in home brewing it is widely assumed that fermentation won't heat the fermenter; possibly true if you pitch 5g into 25 litres; but with a well-aerated, nutrient-rich wort and a good pitching rate I've seen 35 litres of Imperial stout go over 30C!

[skinfull]

Hi david. you say that 22c is slightly high what would you consider to be about right. cheers

[Wez]

I on Saturday lunchtime I pitched 1 sachet of s-04 using DaaB's flying starter technique at 25 degrees then moved it to a cool garage where the temp dropped to under 20 degrees, on Sunday I woke up to this :

[notassuch]

on Sunday I woke up to this

Wez, your scrambled egg has rabies!

[Wez]

[David Edge]

shimsham:
>you say that 22c is slightly high what would you consider to be about right.

Daab
>Personally I pitch at 23-25 deg as I understand this assists in a quick start to fermentation, then ferment at 19/20 deg c. I'd be interested to hear your thoughts David?

I think something about the firsst post led me to think that the plan was to ferment at 22C as well. No problems pitching anywhere below 32C as long as it is down to fermentation temp within 12 hours; 18C Nottingham or 20C S-04.

cheers

[steve_flack]

There seem to be two schools of thought.

Particularly with lagers there's a group that suggests you should pitch low. This means you need to pitch more yeast to avoid long lag times but should reduce ester formation.

FWIW, I usually pitch in the low to mid 20s for ales. For lagers I haven't decided.

[Ross]

I pitch my ales at the fermentation temp. Brews are controlled by a temperature probe in the wort holding the brew within 1c of the target temperature. Lagers I always pitch cold (5 - 7c) & then let rise to my controlled temp of 11c. This produces very clean lagers, my latest schwarzbier took out 1st place in our club comp with a perfect score - not bad for a beer that only spent 2 weeks in the fermenter & under 3 weeks in the keg

cheers Ross

[SteveD]

I tend to pitch at about 20c and then once there is some activity, lower the temp to about 17-18c (Nottingham), and keep it there. I also use quite a lot; 2-4 packs dependent on OG