Yeast pitching temperature -an obviously solution

[Harbey]

So, following my previous band aid brew, which I am now pretty convinced was down to pitching the yeast at way too high a temperature (which was down to me being a little tipsy), I had a good think about how to avoid that happening again...

I brewed this weekend and whilst I was cooking the wort, I had a great, if rather obvious, idea! I cooled the wort down to what seemed to be a decent temperature (about 22C) but then, rather than pitching the yeast, I bunged it into my fermentation fridge. I then just waited for the temp to go down to my fermenting temp (19C) and pitched the yeast then - it was about 3 hours later. Is this so obvious a solution that I'm the only person not to have thought of it? Now I can once again drink whilst brewing but be safe in the knowledge that I'll not be creating any more TCP.

Oh, and although I got this bit right and was totally sober, the actual brew went disastrously, but more about that in another thread

 

[Cwrw666]

Have to say I often pitch when the wort is still around 30c and never had any off tastes as a result. Why would you, it'll be at least 8 hours before fermentation gets cracking and by then the brew will be at ambient temperatures.

 

[Bigcol49]

Hi @Harbey
I already use this technique.

 

[chthon]

The Brülosophy crew also does this. I suppose that many people who have a fermentation fridge do this.

 

[Harbey]

Yep, obvious once you know about it .

@Cwrw666 if it's working for you then all's well. The one time I did it, I ended up with 20L of drain cleaner. Maybe it was a coincidence, but that's the only real variable that changed to my knowledge.

 

[dan125]

Yep, this is especially useful in the summer when its difficult to chill down to pitching temps.

 

[cushyno]

So, following my previous band aid brew, which I am now pretty convinced was down to pitching the yeast at way too high a temperature (which was down to me being a little tipsy), I had a good think about how to avoid that happening again...

The obvious answer being so unappealing, unpractical, and wrong?

Good solution though

 

[Harbey]

The obvious answer being so unappealing, unpractical, and wrong?

Where's the fun in that?

 

[foxbat]

I brewed this weekend and whilst I was cooking the wort, I had a great, if rather obvious, idea! I cooled the wort down to what seemed to be a decent temperature (about 22C) but then, rather than pitching the yeast, I bunged it into my fermentation fridge. I then just waited for the temp to go down to my fermenting temp (19C) and pitched the yeast then - it was about 3 hours later. Is this so obvious a solution that I'm the only person not to have thought of it?

It's exactly what I do, and with lagers that need pitching around 10C it can be the next morning when I come to add the yeast.