Yeast Pitching Temperature

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Dr Funkenstein
Posts: 6
Joined: Tue Jun 10, 2003 8:14 pm

Yeast Pitching Temperature

Post by Dr Funkenstein »

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.
BillyBock
Imperial Stout
Imperial Stout
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Location: Ohio

Don't Do That

Post by BillyBock »

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
Dr Funkenstein
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Joined: Tue Jun 10, 2003 8:14 pm

Is There any Salvation?

Post by Dr Funkenstein »

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?
BillyBock
Imperial Stout
Imperial Stout
Posts: 561
Joined: Sun Dec 31, 2000 11:37 am
Location: Ohio

Only One Way to Find Out

Post by BillyBock »

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
Dr Funkenstein
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Joined: Tue Jun 10, 2003 8:14 pm

Thanks BillyBock

Post by Dr Funkenstein »

I appreciate the advice and will do just that.
fitz
Strong Ale
Strong Ale
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I agree

Post by fitz »

I agree with Billy. You may want to age it a little more also.
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