Yeast pitching temperature and OG question

I just racked my second batch to the primary. It is a EPA extract kit and I used Wyeast 1056. The information sheet said that the OG should be 1.045 . When I checked it before pitching it was 1.048. My first batch(amber ale) was high by .020 and I figured it was due to #1 not filling my fermenter all the way to the 5gal line and #2 not giving the wort a good stir before checking the OG. I corrected all those things with this brew but I am still off. Is that close enough or is it possible I am doing something wrong when I am brewing?

Also I pitched my yeast at about 64 degrees. Am I going to have any issues with that? I haven't noticed any airlock action and its been about 36 hours now.

A gravity difference of 0.003 is negligible and close enough. Don't sweat it.

And 64 is fine for yeast. Don't judge off airlock activity alone. Sometimes the yeast can take up to 48 hours to really take off.

Is this a bucket or Carboy? You should see other signs that fermentation has begun (a small krausen forming). Crack the lid on that bucket and take a momentary peek inside if you're brave enough.

mrrshotshot said:

A gravity difference of 0.003 is negligible and close enough. Don't sweat it.

And 64 is fine for yeast. Don't judge off airlock activity alone. Sometimes the yeast can take up to 48 hours to really take off.

Is this a bucket or Carboy? You should see other signs that fermentation has begun (a small krausen forming). Crack the lid on that bucket and take a momentary peek inside if you're brave enough.

Click to expand...

It is a bucket. I really do want to crack it open but I'm resisting! I will give it a few more days and then open if I feel I meet to. What other clues can I look for? I remember somebody mentioning holding a flashlight to the bucket but, don't remember why.

BrewerBS said:

It is a bucket. I really do want to crack it open but I'm resisting! I will give it a few more days and then open if I feel I meet to. What other clues can I look for? I remember somebody mentioning holding a flashlight to the bucket but, don't remember why.

Click to expand...

The krausen is your big clue. Opening it for a second isn't really going to risk contamination. I say if you see no action after 48 hours give it a quick peek.

Don't worry--beer is robust. If it's fermenting, opening the bucket won't matter much. Done it many times w/o problem.

Does EPA stand for English Pale Ale? If so, why the Chico yeast? No big deal, but if you want English, use an English yeast--I agree with the BN guys that yeast is 80% of a finished beer

If it's not English... please disregard

Sorry Piratwolf. I thought about that after I posted, it could be a bit confusing. It's a Extra Pale Ale.

I decided to take a look and see what happening in my fermenter. Looks pretty healthy to me.

BrewerBS said:

I decided to take a look and see what happening in my fermenter. Looks pretty healthy to me.

Click to expand...

You're golden! Happy yeasties!