Subject: Yeast vs. Wort Temperature
Date: 1989-11-12 19:58:11 GMT
Papazian and others recommend pitching yeast only after the wort has cooled to
68 degrees or less. A dilemma: Suppose your wort is at 80 degrees and you
have to go to work. Should you (1) pitch the yeast now, or (2) wait eight
hours. It seems like the latter option gives too much time for bacterial
nasties to take over the wort. Where do you draw the line? (I've added yeast
to 85 degree wort and still obtained good results). Also, when you pitch
(ale) yeast, should you just sprinkle it on top of the wort, or mix it in with
a sanitized spoon?
On an unrelated note, is there an archive for back issues of the Homebrew
- Mark Leone, firstname.lastname@example.org
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