Cold Pitching
#1
Posted 26 September 2009 - 04:43 PM
#2
Posted 26 September 2009 - 08:57 PM
#3
Posted 26 September 2009 - 09:35 PM
#4
Posted 27 September 2009 - 03:12 AM
I have been doing this for a couple of years, mostly because i try to re-use a slurry of yeasties if i have them on hand. Basically ,your introducing your yeast into a nice warm environment that is hopefully sterile and they can dominate.Going from forty degrees to sixty degrees(my wort target) really awakens the yeast.That is my un-scientific view.Interesting. Haven't heard this. What is the benefit? Why does it work better?
Edited by Kegdude, 27 September 2009 - 03:13 AM.
#5
Posted 27 September 2009 - 07:26 AM
Apparently, there is some literature out there that explains it, but I haven't seen it yet. There's a post in the FAQ section about it that CJ put together, although it doesn't have any detailed scientific explanation.FAQInteresting. Haven't heard this. What is the benefit? Why does it work better?
#6
Posted 27 September 2009 - 09:07 AM
#7
Posted 27 September 2009 - 09:46 AM
Yup, me too, and that's a fact jack.I do it - it works.
#8
Posted 27 September 2009 - 01:27 PM
The basic theory is that yeast builds up nutrient reserves. If you warm the yeast before using it, it starts to consume those reserves before it goes into the wort. By pitching cooler yeast into warmer wort, the reserves aren't used until the yeast is in the wort.Interesting. Haven't heard this. What is the benefit? Why does it work better?
#9
Posted 27 September 2009 - 08:30 PM
#10
Posted 27 September 2009 - 08:46 PM
#11
Posted 28 September 2009 - 09:57 AM
#12
Posted 28 September 2009 - 10:07 AM
#13
Posted 29 September 2009 - 10:08 AM
Makes sense. Plus the yeast are likely in an environment that doesn't support growth when they are in the tube/slurry. They are crowded and the wort is likely exhausted. Warm them up and they'd probably just wake up and then go dormant at temp. Pitching cold they'd wake up in a wort that encourages growth.The basic theory is that yeast builds up nutrient reserves. If you warm the yeast before using it, it starts to consume those reserves before it goes into the wort. By pitching cooler yeast into warmer wort, the reserves aren't used until the yeast is in the wort.
#14
Posted 29 September 2009 - 10:28 AM
#15
Posted 29 September 2009 - 11:03 AM
Thanks, man....I was beginning to wonder if I'd really posted!Makes sense. Plus the yeast are likely in an environment that doesn't support growth when they are in the tube/slurry. They are crowded and the wort is likely exhausted. Warm them up and they'd probably just wake up and then go dormant at temp. Pitching cold they'd wake up in a wort that encourages growth.
#16
Posted 24 October 2009 - 08:55 AM
#17
Posted 24 October 2009 - 09:26 AM
#18
Posted 24 October 2009 - 02:47 PM
#19
Posted 24 October 2009 - 03:11 PM
I don't know if comparing liquid yeast with a starter to dry yeast is really a fair comparison but a 2 hour lag time is pretty solid so I'd say keep doing what you are doing!I just got a stir plate and used my first started from it today. Based on this thread I left the starter in the fridge until time to pitch. I decanted more than half the beer of the starter until it started to look cloudy and then pitched everything else. I see activity after only 2 hours where in the past with rehydrated dry yeast it would take overnight.Cold pitching from now on!
#20
Posted 25 October 2009 - 07:28 AM
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