Can i pitch yeast at 80 degrees

I truly am surprised by how similar the 2 beers were. Each beer fermented fine, fully attenuated, and tastes just as I expected. Man, oh, man. Only time, and more experimentation, will tell. Most brewers, regardless of process, can split wort into a couple different fermentors for split-batch comparisons. This is how we grow.

All designs are available in various colors and sizes on Amazon! If you enjoy this stuff and feel compelled to support Brulosophy. Tremendous news for those who struggle to cool to fermentation temperture, let alone below it. Could be a real time saver. A great experiment however, it begs the questions: are the results you found indicative of the type of yeast you were using and possibly not indicative of behavior across all strains?

I would suggest this is quite possible. While these results may be valid as far as Super San Diego is concerned, the story could be quite different if another yeast were tested. You raise a lot of interesting questions about this experiment. This is just one more I thought was valuable to consider. This has been my experience too although anecdotal. I stopped caring the temp of the pitch a few years ago…getting close is good enough. Another great experiment here. One thought — for people trying to control temperature with a swamp cooler instead of a freezer, it may still be good advice to pitch low.

Thanks for actually testing these things, rather than just speculating and repeating speculation! Again, Congrats for your initiatives!

May I have some comments, 1. Is this your usual procedure? At the beggining of fermentation, the warm-pitched carboy had much more Trub than the cold-pitched one.

In Laggers, the difference is huge at least in my experience Cheers, Luis. I suspect that this could be one of those things to stack the deck in your favor.

Frequently you can get away with certain shortcuts with no issue, but overall it might make your process more prone to problems, should the rest of your process not be flawless. Ultimately, it is left to each brewer to decide what they can get away with, and more skilled brewers can probably safely take more shortcuts. Really interesting! Thx again for the time you put in it, best blogg around! Salutes from Sweden! I absolutely agree that pitching warm without temp control is a recipe for disaster, especially if you have a large pitch of yeast.

Harsh fusel city, even though they ended up going into my degree basement. Once I realized what was up, I started leaving them in the basement overnight before pitching, resulting in MUCH better beer.

I almost never pitch into fully cooled wort. Never found that it made the slightest difference for low-mid OG ales. I liked the comment above that more skilled brewers can and do safely take more shortcuts—this definitely agrees with my experiences.

My dad never rehydrated yeast or controlled fermentation temperature other than putting it in the basement and his beers were excellent. I just figured it would be interesting to exBEERiment it. Great experiment. For a better experience, please enable JavaScript in your browser before proceeding. Thread starter heckofagator Start date Sep 29, Help Support Homebrew Talk:. Hi all, I brewed by first batch yesterday. The wort is currently in a bucket, in a Cool Brewing fermentation bag at about 67 degrees.

When I cooled the wort after boiling, I couldn't get it much below So I pitched the WYeast and put it into the cooler bag with some frozen 2 liter bottles. Its been about 24 hours. I'm just wondering, for the future, should I just continue on that track, or should I try to cool the wort in the fermentation bag to around 70 before pitching, knowing that it would be hours after brewing before pitching? Does it even really matter? YeastMode Well-Known Member. Which Wyeast strain?

That said, it is better practice to cool to proper pitching temp. FWIW, I bought a small submersible fountain pump and when the wort gets to around 90, I fill a bucket with ice water and circulate it from there. Thanks for the reply.

I originally got the wort down to using the water hose hooked up to the immersion chiller and stirring the wort every few minutes. After that, I hooked up my new sump pump, added all the ice from my icemaker and well as a couple frozen 32oz bottles.

I was trying to get down below 80 but after 30 min total, it just didn't seem to be moving anymore lower than I topped off about a gallon of water from the fridge, so maybe it was 79 or so, but I had the thermometer out by the time it went to the fermenter.

I just got the sump pump and used it to flush out my tankless water heater Saturday with a gallon of vinegar, and after running an hour and recirculating the vinegar, man that stuff was hot. I'm wondering if the sump pump is adding too much heat to the water. Jupapabear Well-Known Member.

I live in Houston, Texas. What I do is chill to about 80 and pour my wort into a brew bucket and stick it in my fermentation chamber, or swamp cooler if the chamber is full, and let the temp drop over the next day. I usually brew one day, and pitch sometime on the next day when I am at an appropriate temperature.

I figured it most likely was, as I've read people had to re-pitch yeast after a couple days. So I was hoping that adding yeast after hours in a cooler environment was ok. Jupapabear said:. FWIW on my last two batches, I pitched over 24 hours later when the temp was in the 60s.

I used US on the last two batches. I ferment in my wine fridge and set it for 65F. This last batch started a bit slow, but it's bubbling along quite well right now. Discussion in ' Homebrewing ' started by francisfilion , Aug 19, Community BeerAdvocate.

Dismiss Notice Heads up! A limited number of boxes are on sale now via Half Time! Pitching the yeast at a higher temperature? Hey everyone, So I pitched my yeast into my fermentor at 95F and it started fermenting vigorous activity within 7 hours.

It is in a room at 70F. I don't think it screwed anything up but would still like wour opinion on the subject!

DocT Initiate 0 May 14, Idaho. No you didn't ruin your beer. However, you should always try to pitch plenty of healthy active yeast at your desired fermentation temperature.

It may cause some phenol and ester activity that will be slightly apparent in the final product, but nothing detrimental. Tebuken Initiate 0 Jun 6, Argentina. Maybe you will need to age this beer a little longer, but there is nothing to worry about it. Ilanko Initiate 0 Aug 3, New York. Out of range temperature, might produce diverse yeast flavor, obviously diverse beer result, but reasonable fermentation process always yield nice drinkable beer.

Happy fermentation. I predict a burning sensation when you swallow and headaches. While higher temps are great for the yeast growth and activity, it is terrible for the quality of the beer. Commercial breweries will pitch below the fermentation temp, and let the temperature rise. The most important part of making quality beer is pitching healthy yeast in the right amount into aerated wort at the right tiemperaturey, and temperature control of the fermentation.

Naugled , corbmoster , nickfl and 1 other person like this. Personally, I didn't make even passable beer until I got fermentation temperatures under control and I find it hard to believe people can make good beer without it. Sometimes I think people like their own homebrew just because they made it.

Makes you want to fix the mistakes on the next batch even more if you know you have to choke down 50 bottles. If you have not read howtobrew.