White labs

[hoptoit]

Got a white labs Wlp300 that I will hopefully be using tomorrow on a wiessbier.
What's the general thought and what do you do for pitching with white labs?
It's been in the fridge, have read that some allow it to raise in temp before pitching. But others use it straight out of the fridge.

 

[Soton]

I have never used that perticular yeast but it never hurts to make a starter the day before.
If the yeast has been stored badly or even has had a bit of a rough journey on its way to you it might not have a ideal yeast count before pitching, so making a starter now would help You to have a good healthy yeast when it comes to pitching time

 

[YeastFace]

There should be a date on the vial. The packaging date is six months before this. If it's getting old, you may want to make a starter. Keep in mind that weizens are often underpitched to assist ester formation

 

[MyQul]

I'd deffo take it out of the fridge because a large temp differencebetween the wort and the yeast temp can thermally shock the yeast. Normally I'd say deffo make a starter but as Yeastface says weizens are often underpitched to get a good ester profile but if the date says the yeast is old make a starter

 

[hoptoit]

Just been looking into this a bit more. According to some of the American forums, most on there pitch straight from the fridge. There has been some research and yeast in this form take off better from cold. The effect from cold to warmer apparently has no detriment to them. But going into a colder liquid does slow them down.
Confused now.

 

[DoctorMick]

I'd deffo take it out of the fridge because a large temp differencebetween the wort and the yeast temp can thermally shock the yeast. Normally I'd say deffo make a starter but as Yeastface says weizens are often underpitched to get a good ester profile but if the date says the yeast is old make a starter

Apparently thermal shock only happens if the wort is too hot rather than the yeast being too cold altho I wouldn't chance it myself, I'd take it out of the fridge. I'd also make a starter as others have suggested, especially if planning to reuse the yeast.

 

[hoptoit]

Unfortunately I have been at work all day, and will only have chance to do a brew in the morning. So I won't really have chance to do a starter because of time. Never done one before, but read it takes at least 18 hours to do a starter.

 

[Covrich]

Bare in mind Americans get their yeast sent to them across the country.. in UK we have the yeast shipped across the pond so we should have less viability.

It will be fine I am sure, if in doubt you could have made a small starter just to get things going and woke up so you have a nice healthy start to the fermentation and significantly reduce lag time which you may get.

I would remove from fridge myself.

 

[MyQul]

Apparently thermal shock only happens if the wort is too hot rather than the yeast being too cold altho I wouldn't chance it myself, I'd take it out of the fridge. I'd also make a starter as others have suggested, especially if planning to reuse the yeast.

I think your problably right. But I alsway try to keep my yeast ,before pitching, within a few degrees of the wort just to be on the safe side to try to make sure it doesnt get stressed

 

[hoptoit]

Thanks for the replies.
So much conflicting info on the net.
After some trawling have found this on white labs site:
The PurePitch packaging storage requirements are the same as our previous homebrew products. Yeast should be stored in the refrigerator prior to use. Remove the yeast from the refrigerator approximately two to six hours before pitching and allow the yeast to reach room temperature. The reason for this is to prevent temperature shock when the yeast is pitched.

It's only my second ag brew so lots to learn. Going to look into making starters in the future. Also going to look at re using yeast.
Will let you know how it goes. Just mashing at moment.