yeast and yeastmen

[Talon_Ted]

having read aleman's (and others) comments on yeast rehydration i have used the advice to speed up the 'take' of dried yeast in the fermentation vat. until recently i seem to be getting much longer delays than everyone else.

yesterday i rehydrated the yeast(so4 from the malt miler) 2 hours before pitching. as it was already mid evening and i was running out of time i was rushing things, which is never a good idea. i usually tip the yeast into a glass of tepid water and cover it with clingfilm. however this time the water i used was definitely on the warm side propbably 40degC (i mix cold tap water with a splash form the kettle).

because i was rushing around doing teenager pick-ups the wort chiller was on for a bit longer than i would have liked and had cooled down the wort to 17.5degC. there was no time to heat some up so i had to chuck the warm yeast starter, which was now 'working' well, into a cooler than planned wort. the fermentation cupboard temp is set to 24degC at the start turned down to 20degC once fermentation has started but it takes a long time to raise the temperature.

i thought that the temperature differential would have set the yeast back but to my surprise when i looked in the vat at 7am the next morning the yeast was working well.

is that just luck? should i repeat it if the beer tastes ok?

mark



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[Aleman]

yesterday i rehydrated the yeast(so4 from the malt miler) 2 hours before pitching.

Really only need to do it 30 minutes before pitching . . . sprinkle . . . leave 15 minutes . . . stir leave 15 minutes . . . done.

this time the water i used was definitely on the warm side propbably 40degC (i mix cold tap water with a splash form the kettle).

So could probably have been higher . . .or probably lower . . .Do you have something against using a thermometer?

cooled down the wort to 17.5degC. there was no time to heat some up so i had to chuck the warm yeast starter, which was now 'working' well, into a cooler than planned wort.

Ideally with your possible/probably temperature differential you would acclimate the yeast by adding cool wort to the rehydrated yeast a couple of times over 30 minutes . . . and then pitch.

is that just luck?

Probably

should i repeat it if the beer tastes ok?

I would follow the manufacturers instructions on the web site

 

[Talon_Ted]

tony

thanks for your comments.

your right, i shouldn't be too busy to use a thermometer for a few seconds! still that how i experiment sometimes.

mark