Pitch slightly warmer and cool to 41?

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phishie
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Pitch slightly warmer and cool to 41?

Postby phishie » Sat Aug 13, 2016 9:06 pm

Unfortunately, the colder I can cool my wort to in a reasonable time is about 55-57 degrees. Any thoughts on pitching at that temp and cooling to 41 over about 6 hours then letting it free rise to 48? The alternative would be cool to only 48 and then proceed with the remainder of the cold ferm schedule.
Techbrau
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Re: Pitch slightly warmer and cool to 41?

Postby Techbrau » Sat Aug 13, 2016 10:42 pm

I wouldn't pitch at 57 and then cool to 41.

I would probably add just a little yeast to the wort whole cooling it, and add a little of the wort to the main bulk of the yeast to bring it up from presumably fridge temp at 38 to the mid 40s. This can give the yeast a bit of a chance to wake up closer to the ideal pitching temperaure while the wort cools, and the little bit of yeast added to the wort can hopefully scavenge oxygen while its cooling. After a couple hours the wort should hopefully be at 48-50 degrees, so I would pitch the yeast then and set the regulator to 48.

It's not optimal, but it should work. The goal is to avoid shocking the yeast.
If you always do what you've always done, then you'll always get what you've always gotten.
phishie
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Re: Pitch slightly warmer and cool to 41?

Postby phishie » Sat Aug 13, 2016 11:30 pm

Techbrau wrote:I wouldn't pitch at 57 and then cool to 41.

I would probably add just a little yeast to the wort whole cooling it, and add a little of the wort to the main bulk of the yeast to bring it up from presumably fridge temp at 38 to the mid 40s. This can give the yeast a bit of a chance to wake up closer to the ideal pitching temperaure while the wort cools, and the little bit of yeast added to the wort can hopefully scavenge oxygen while its cooling. After a couple hours the wort should hopefully be at 48-50 degrees, so I would pitch the yeast then and set the regulator to 48.

It's not optimal, but it should work. The goal is to avoid shocking the yeast.


Thanks, that's a creative suggestion. I ended up pitching my yeast when my wort was at 54-55 degrees. The yeast had been out of the fridge for a little bit so it had warmed up to 48 degrees. Beer is down to 48 now so I'll just hold it there.

For future reference it sounds like if you can't pitch at 41-42 then it's best to just cool down to 48 and start from there rather than trying to cool all the way down to 41 after pitching.
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Big Monk
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Re: Pitch slightly warmer and cool to 41?

Postby Big Monk » Sun Aug 14, 2016 7:44 am

Why can't you chill all the way to pitch temps?
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phishie
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Re: Pitch slightly warmer and cool to 41?

Postby phishie » Sun Aug 14, 2016 9:19 am

Big Monk wrote:Why can't you chill all the way to pitch temps?


Well I suppose I could but with 10 lbs of ice, ice packs, a pond pump, and a CFC it took close to an hour yesterday to go from 210 to 54. I'm refining my process and getting better each time so I think I can probably get under 50 with the next batch but that extended period of time to cool already concerns me.
phishie
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Re: Pitch slightly warmer and cool to 41?

Postby phishie » Sun Aug 14, 2016 11:55 am

How long is it taking you gentleman to cool to 41-42 degrees? I looked back at my brewpi and I did start at 52.5 degrees so it wasn't as bad as 57 in my initial post.
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Big Monk
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Re: Pitch slightly warmer and cool to 41?

Postby Big Monk » Sun Aug 14, 2016 12:01 pm

You shouldn't be using ice until you can't chill with groundwater anymore. Chill with groundwater and then use ice. Chilling from boiling with ice is a waste of ice.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

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phishie
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Re: Pitch slightly warmer and cool to 41?

Postby phishie » Sun Aug 14, 2016 12:06 pm

Big Monk wrote:You shouldn't be using ice until you can't chill with groundwater anymore. Chill with groundwater and then use ice. Chilling from boiling with ice is a waste of ice.


Yeah that's what I do. Ground water to 85 then ice water & ice packs.
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Big Monk
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Re: Pitch slightly warmer and cool to 41?

Postby Big Monk » Sun Aug 14, 2016 12:26 pm

You must be in a hot climate. I've got 50-60 °F groundwater in central NY
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Re: Pitch slightly warmer and cool to 41?

Postby Techbrau » Sun Aug 14, 2016 12:35 pm

I've got mid 70s groundwater right now in Boston. It also gets harder to chill the bigger the batch size. I had to resort to the method I described above when I brewed this past Friday evening.

Obviously, brewing lagers in the NE winter is a lot easier :)
If you always do what you've always done, then you'll always get what you've always gotten.

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