Bloom_198d
Active Member
Hello,
I brewed my first lager last night, and had some questions about yeast pitching.
I have read that it is better to pitch slightly colder than the fermentation temp (50F). I have also read that letting the beer start fermenting for 24h before chilling will allow for a good yeast propogation, but will produce more esters and off flavours. My understanding is that warm pitching is worse than cold pitching....but you can still make good beer using the method...yada yada.
Last night by the time the beer was chilled to ~70F it was already midnight so I decided to transfer the beer to a carboy, and aerate the wort with a aquarium pump for 45min while sitting in the fridge (50F). I than pitched the yeast (~600 million cells, starter wort decanted off at 50F) into the warm wort (assuming around 60F) which was sitting in the fridge and slowly cooling.
What will the result from this be? I imagine it would have taken 4-5 hours for the wort to reach 50F, which wouldn't give the yeast much time to produce off flavours. Is the only problem with this method that the yeast gets shocked from all the temperature change? Is it essential to wait 4-5 hours before you pitch the lager yeast?
Adam
I brewed my first lager last night, and had some questions about yeast pitching.
I have read that it is better to pitch slightly colder than the fermentation temp (50F). I have also read that letting the beer start fermenting for 24h before chilling will allow for a good yeast propogation, but will produce more esters and off flavours. My understanding is that warm pitching is worse than cold pitching....but you can still make good beer using the method...yada yada.
Last night by the time the beer was chilled to ~70F it was already midnight so I decided to transfer the beer to a carboy, and aerate the wort with a aquarium pump for 45min while sitting in the fridge (50F). I than pitched the yeast (~600 million cells, starter wort decanted off at 50F) into the warm wort (assuming around 60F) which was sitting in the fridge and slowly cooling.
What will the result from this be? I imagine it would have taken 4-5 hours for the wort to reach 50F, which wouldn't give the yeast much time to produce off flavours. Is the only problem with this method that the yeast gets shocked from all the temperature change? Is it essential to wait 4-5 hours before you pitch the lager yeast?
Adam