Scott Ickes
Grandmaster Brewer
I made a yeast starter (Wyeast 1056) for my Pumpkin Ale. The yeast was on my "NEW" stir plate for about 36 hours and was at high Krausen when I started my mash.
To brew I need the garage door open so that I'm not asphyxiated. I never gave the yeast a thought, but when I started feeling cold (it's in the mid 40's F. ranger here), I realized that my yeast might be getting cold. It was down to 54F, so I moved it inside.
By the time I was ready to pitch the yeast, my yeast was back up to 60F. I got my wort down to 65F with my immersion chiller and pitched the yeast. I have a feeling it won't start as quickly as I would normally get with a yeast starter.
This is the first time I've brewed when it was this cold. I had always brewed in the kitchen and didn't need to worry about ambient temperatures being this cold.
I'm sure it's ok. I'm thinking that it has to be better than pitching too warm (80F), since pitching too warm might create some off flavors.
Has anyone ever had this issue with an ale yeast and pitched this cold before? If you did, what issues if any did you have?
To brew I need the garage door open so that I'm not asphyxiated. I never gave the yeast a thought, but when I started feeling cold (it's in the mid 40's F. ranger here), I realized that my yeast might be getting cold. It was down to 54F, so I moved it inside.
By the time I was ready to pitch the yeast, my yeast was back up to 60F. I got my wort down to 65F with my immersion chiller and pitched the yeast. I have a feeling it won't start as quickly as I would normally get with a yeast starter.
This is the first time I've brewed when it was this cold. I had always brewed in the kitchen and didn't need to worry about ambient temperatures being this cold.
I'm sure it's ok. I'm thinking that it has to be better than pitching too warm (80F), since pitching too warm might create some off flavors.
Has anyone ever had this issue with an ale yeast and pitched this cold before? If you did, what issues if any did you have?