I am using Coopers dry yeast and the instructions are to add yeast to 105 degree water and let set for a few to rehydrate. I have been reading where when you pitch yeast, the wort is to be cooled to 80 degrees.
What would the results be if the yeast is pitched into a wort that hasn't been all the way cooled, say maybe around 100 to 105 degrees?
Thanks for any info with this question.
Yeast Pitching Temperature
Moderator: slothrob
Don't Do That
What will happen is your yeast will multiply quickly and begin fermenting like a rocket before your wort has had a chance to cool down to the proper temperature range. The end result will be a very fast ferment and a funky tasting brew.
v/r
Bill
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Bill
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Is There any Salvation?
That seems to have happened. On Nov 5, I received an emergency call and had to leave during the cooldown of the wort. Girlfriend misread the rest of the procedure and walla!
The fermentation has come to a halt it seems. The temperature is at 66 degrees, and was wondering, is this batch a lost cause?
The fermentation has come to a halt it seems. The temperature is at 66 degrees, and was wondering, is this batch a lost cause?
Only One Way to Find Out
Well....the only way to find out is to bottle/keg it, let it age, and see what happens. Elevated temperatures will cause fusel alcohols to be created (that's the funk I was referring to)...this will lend it a "solvent-like" aroma.
It's not over 'til the fat lady sings. So let it cold age and in the meantime work on another batch to get your stocks replenished.
v/r
Bill
It's not over 'til the fat lady sings. So let it cold age and in the meantime work on another batch to get your stocks replenished.
v/r
Bill
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- Posts: 6
- Joined: Tue Jun 10, 2003 8:14 pm
Thanks BillyBock
I appreciate the advice and will do just that.