result of pitching yeast at low temp?
- Thread starter robsan77
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ncmcdonald
Active Member
I wouldn't have though it would effect the end result too much. I suppose it depend on how cold the wort actually was in comparison to the optimum fermenting temp.
I have not heard this before. I have heard of cold pitching yeast which involves pitching liquid yeast straight from the fridge into room temperature wort. This is supposed to give very short lag times and is good for brewing lagers as you get less esters being produced.
I have not heard this before. I have heard of cold pitching yeast which involves pitching liquid yeast straight from the fridge into room temperature wort. This is supposed to give very short lag times and is good for brewing lagers as you get less esters being produced.
Vossy1
Landlord.
Straight to the point A :lol:
I'm happy to be proven wrong but, the notion of shocking a yeast by pitching it cold, into warm wort, simply flies in the face of common brewery 'best practice'
Having said that maybe it's the next 'big thing' :whistle: :lol:
Vossy1 said:
Well all the experimental evidence points that way Vossy, but as the guy said in the post 'all the breweries are doing it, but no one has researched it' . . . Oh Yeah!Vossy1 said:I'm happy to be proven wrong but, the notion of shocking a yeast by pitching it cold, into warm wort, simply flies in the face of common brewery 'best practice'
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unclepumble
Landlord.
Aleman said:robsan77 said:
Well actually, large commercial lager brewers do store the yeast at around 1.5-2 deg C, and pitch at around 3 degrees below fermentation temperature without warming the pitched yeast before pitching, so It's not a complete load of ******** tony :ugeek:
Its not considered the best way though warm cropping and pitching is the preferred method as it keeps the viability levels up and doesn't shock the yeast so much.
Cold pitching is really a result of production constraints afaiaa but I can ask a highly decorated and knowledgeable technical brewer if you want a fuller answer.
The benefits of pitching low 2-3deg below fermentation temp and then controlling the temp at fermentation temp (usually below 20 deg C for an ale) is it will give you a cleaner less ester y beer.
I was harsh (), but it's not really a special technique, as pitching at or below the fermentation temperature will give reduced esters that pitching warmer and cooling down to a temperature, and is pretty much what we say all along. I do doubt though if storing a Whitelabs tube at 2C and pitching it into an ale at 18C then allowing it to rise to 20C will produce the effects he claims (I'd certainly expect a 24 Hour lag time not 2 hours as claimed) . . . It would of course also depend on the amount of yeast being pitched . . . If you pitched a large amount of slurry you would get a fast start to fermentation, and low ester production because of low yeast reproduction rates. . . leading to a cleaner beer . . . if that is what you wanted, but if you actually want those esters, then you have to look at pitching the right amount of yeast at the right temperatures.
I do wonder if you would get the same results allowing the slurry to warm up to pitching temp and pitching at say 2C below fermentation temp as you would pitching it at 2C.
I think that it probably is a technique for beer factories with production schedules, that do not allow for the cropping of yeast from the previous batch. rather than craft breweries.
), but it's not really a special technique, as pitching at or below the fermentation temperature will give reduced esters that pitching warmer and cooling down to a temperature, and is pretty much what we say all along. I do doubt though if storing a Whitelabs tube at 2C and pitching it into an ale at 18C then allowing it to rise to 20C will produce the effects he claims (I'd certainly expect a 24 Hour lag time not 2 hours as claimed) . . . It would of course also depend on the amount of yeast being pitched . . . If you pitched a large amount of slurry you would get a fast start to fermentation, and low ester production because of low yeast reproduction rates. . . leading to a cleaner beer . . . if that is what you wanted, but if you actually want those esters, then you have to look at pitching the right amount of yeast at the right temperatures.I do wonder if you would get the same results allowing the slurry to warm up to pitching temp and pitching at say 2C below fermentation temp as you would pitching it at 2C.
I think that it probably is a technique for beer factories with production schedules, that do not allow for the cropping of yeast from the previous batch. rather than craft breweries.
unclepumble
Landlord.
Yup more of a pop factory technique AM & not something for the domain of craft brewing agreed. :thumb:
I think its always best to let the yeast slurry free rise to pitching temp gradually, rather than dump it in straight out of the fridge, that's what I do with all my skimmed yeast & I have not had any issues yet, apart from one batch where I fermented a little low trying to get a cleaner beer and the yeast decided to throw loads of sulphur giving me an eggy beer :sick: .
Well worth experimenting though you might find its of benefit you might not, but well controlled experiments are the only way to truly find out.
UP
I think its always best to let the yeast slurry free rise to pitching temp gradually, rather than dump it in straight out of the fridge, that's what I do with all my skimmed yeast & I have not had any issues yet, apart from one batch where I fermented a little low trying to get a cleaner beer and the yeast decided to throw loads of sulphur giving me an eggy beer :sick: .
Well worth experimenting though you might find its of benefit you might not, but well controlled experiments are the only way to truly find out.
UP
