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#157865 - 02/07/10 04:57 PM Temperatures
Brewer Dave Jr. Mr Beer Fan Registered: 12/22/08 Posts: 179 Loc: New Mexico	It's been awhile since I brewed. What temperature does the wort need to be to pitch the yeast. If memory serves me right I think it's 75-80 degrees. _________________________ Thanks to mrbeerfans.com, I'm addicted. Fermenter 1: Blonde Ale w/Pale Export Fermenter 2: Fermenter 3: Carbonating: Conditioning: Drinking: RIP: Up Next:
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#157868 - 02/07/10 05:12 PM Re: Temperatures [Re: Brewer Dave]
Jon_TWR I'm the white rabbit. Ultimate Mr Beer Fan Registered: 12/17/09 Posts: 3379 Loc: Pittsburgh, PA	Those temps should be fine, though you can pitch as low as your yeast's fermentation temps without it being an issue. With the Mr. Beer yeast, 66-70 is it's ideal fermentation range. _________________________ CCBBA Yeast Trials Favorite recipes: Drunken Druid (Mr. Beer),JPA (All Grain)...there are more that go here, I will add them later. Wines and Ciders: House Red Apfelwein
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#157880 - 02/07/10 07:07 PM Re: Temperatures [Re: Jon_TWR]
Herb Meowing Keep On Brewin' Ultimate Mr Beer Fan Registered: 03/14/09 Posts: 4737 Loc: 37°N / 77°W	No warmer than 80; however...some feel you should pitch at a temperature that's a few degrees below your target so when fermentation starts throwing off heat...you're not too warm. I'm happy to get my wort down to the m70s...pitch...and put the keg in a cooler with the lids open. By morning...fermentation has usually started...at which time I put a 2 QTs of chilled water in the cooler and close the lid. _________________________ Homebrewing will get you through times of no money... Better than money will get you through times of no homebrewing.
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#157914 - 02/08/10 12:10 AM Re: Temperatures [Re: Herb Meowing]
Fermento Ultimate Mr Beer Fan Registered: 09/14/08 Posts: 1038 Loc: West TX USA	Opinions vary. I generally stick with Palmer's advice, which is to pitch near the temperature at which you intend to ferment. A super fast start doesn't necessarily indicate a healthy fermentation. _________________________ "I'm going to be around until the Atomic Energy Commission finds a safe place to bury my liver". ~Phil Harris FERMENTING: AHS West Coast Pale Ale (round 2) CARBONATING: Barely Amber Ale CONDITIONING/GUZZLING: Muddpup Porter Apfelwein 3 Sparkling Idgit Ale AHS Black Ale RIP: West Coast Pale Ale, Shillelagh Stout, Blonde Bimbo Ale, AD IPA plus DME, Zimple Ale 1, Zimple Ale 2,Zimpel Ale 3, Zimpel Ale 4, AHS Texas Blonde, AHS WCPA,Cooper's IPA
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#158059 - 02/08/10 07:32 PM Re: Temperatures [Re: Fermento]
Dane Ultimate Mr Beer Fan Registered: 01/14/09 Posts: 2851 Loc: North Carolina	I cool my wort to fermentation temp before pitching the yeast and I no longer worry about how long it takes to see activity. I know it's nerve wracking at first and everyone brags about how quickly they got their ferment "on". Anymore I just pitch and let it go and things turn out fine. _________________________ Hops I'm growing: Nugget, Magnum, Cascade, Sterling and Northern Brewer 2010 hops season 29oz dried & packed so far
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#158061 - 02/08/10 07:37 PM Re: Temperatures [Re: Herb Meowing]
Chris Ultimate Mr Beer Fan Registered: 04/13/09 Posts: 694 Loc: Manassas, VA	Originally Posted By: Herb Meowing No warmer than 80; however...some feel you should pitch at a temperature that's a few degrees below your target so when fermentation starts throwing off heat...you're not too warm. This is what I like to do, get it cool to a few degrees below so it comes up to the appropriate temp when it starts fermenting. Especially with wheat yeasts, if I started those at 70+ they'd end up with crazy esters _________________________ Blind Mouse Brewery Fermenting #35 - Imperial Red Ale Carbing #34 - Centennial American Wheat Drinking #26 - Octoberfest (2 cans) #27 - Pilothouse Pilsener #28 - Utah 51 Amber Ale #30 - Dubbel #31 - Amberillo (Amarillo Amber Ale) #32 - Summit Centennial DIPA #33 - Centennial Amber Ale
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#158080 - 02/09/10 03:02 AM Re: Temperatures [Re: Chris]
Fermento Ultimate Mr Beer Fan Registered: 09/14/08 Posts: 1038 Loc: West TX USA	Off flavors are supposedly produced in large part during the yeasties' adaptive phase, before active fermentation. OTOH, letting temperatures go wild during the active phase is almost guaranteed to throw nasties. I just play it "safe" by keeping the whole process within range. _________________________ "I'm going to be around until the Atomic Energy Commission finds a safe place to bury my liver". ~Phil Harris FERMENTING: AHS West Coast Pale Ale (round 2) CARBONATING: Barely Amber Ale CONDITIONING/GUZZLING: Muddpup Porter Apfelwein 3 Sparkling Idgit Ale AHS Black Ale RIP: West Coast Pale Ale, Shillelagh Stout, Blonde Bimbo Ale, AD IPA plus DME, Zimple Ale 1, Zimple Ale 2,Zimpel Ale 3, Zimpel Ale 4, AHS Texas Blonde, AHS WCPA,Cooper's IPA
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