From the HBD Archive
From: Martin A. Lodahl <pbmoss!mal@hplabs.HP.COM>
Subject: Pitch It!
Date: 1989-11-13 19:43:28 GMT

In HBD 301, Mark Leone asked:

"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 ..."

I've pitched at higher temperatures than that, with mixed results. If I'm
brewing a very fruity ale style using a yeast that tends toward the dry (i.e.,
Edme), it works out fine. Other yeasts (i.e., Red Star) will frequently
become wildly fruity with the higher temperatures. This has also been true
for me when brewing in the summer, when I chill the wort down to the 60's when
the house is over 100, so the temperature is slowly rising as the yeast
reproduce. In the situation you mention, I'd pitch.

" ... Also, when you pitch (ale) yeast, should you just
sprinkle it on top of the wort, or mix it in with a sanitized spoon?"

Neither. I've gotten (BY FAR!) my best results by first rehydrating the dry
yeast in about 1.5 cups of water at ~90F, for an hour or so. When the water's
turned milky and there's lots of foam on top, I pour it into the carboy and
stir with a disinfected racking tube for at least 3 minutes, then attach the
blowoff tube. The rehydration seems to coddle the yeast in some fashion, and
seems to reduce "off" flavors and noticeably hasten the start of fermentation.

= Martin A. Lodahl Pac*Bell Minicomputer Operations Support Staff =
= pacbell!pbmoss!mal -or- mal@pbmoss.Pacbell.COM 916.972.4821 =
= If it's good for ancient Druids, runnin' nekkid through the wuids, =
= Drinkin' strange fermented fluids, it's good enough for me! 8-) =

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