Lag time on WLP California Ale Yeast
#1
Posted 28 August 2009 - 07:59 AM
#2
Posted 28 August 2009 - 08:15 AM
#3
Posted 28 August 2009 - 08:36 AM
#4
Posted 28 August 2009 - 09:01 AM
#5
Posted 28 August 2009 - 09:22 AM
Pay heed to the people telling you to make starters. Also, there is some evidence that it's better to use the yeast cold than to let it warm up first.I purchased the yeast from my LHBS, cant confirm how they got it though. I stored it in my fridge the whole time until about 1 hour before pitching to let it warm up. I guess I will hold off until tomorrow and if no activity I will toss some US05 in there.
#6
Posted 28 August 2009 - 09:35 AM
Really? Where?Also, there is some evidence that it's better to use the yeast cold than to let it warm up first.
#7
Posted 28 August 2009 - 06:24 PM
I do remember reading about how the yeast do better when they get warmed up in the wort. basically they kinda get psyched and munch away.Really? Where?
#8
Posted 29 August 2009 - 08:17 AM
#9
Posted 29 August 2009 - 09:32 AM
Let me phrase it this way. In the reading I've been doing to prepare for my class, MBAA, IOB (haven't dug into Kunze yet and I don't have access to it or my full library as I'm not in the city) but I haven't seen any mention of warming up yeast to room temperature or any temp prior to pitching. There is mention of proper storage temperatures for yeast (32*F to 39*F), and mention of pitching temps being lower than maximum fermentation temps, but I haven't seen any recommendations yet that you should warm up your yeast prior to pitching. Of course I still need to plow through Kunze once I get back to the city.Really? Where?
#10
Posted 29 August 2009 - 09:54 AM
I'd have to dig up the article, but the basic idea is that the yeast have nutrient reserves to help them get started. When the yeast gets warmed up, they start consuming those nutrients. If you warm the yeast before using it, they start using those reserves before they're in the wort. By pitching cold, the nutrients are still available. This assumes that you are letting the starter ferment out and refrigerating and decanting (which is what I always do). According to Mr. Malty, if you are pitching an actively fermenting starter, you want it to be within 5F of the wort temp.Really? Where?
#12
Posted 29 August 2009 - 12:22 PM
Thanks! Hadn't seen that before.FYI, Here is the Cold Pitching FAQ written by CJ.
#13
Posted 29 August 2009 - 04:15 PM
#14
Posted 29 August 2009 - 04:23 PM
#15
Posted 30 August 2009 - 05:08 AM
Any fermentation update? I just reused a cake of 2112 on Fri. It was 3 weeks stored at 35 degrees. Let it warm up while I brewed. Pitched at 64 degrees <3 hrs later fermentation started and is rocking away ever since. This is about the 5-6 reuse and the yeast keep getting faster and the lag time shorter.I purchased the yeast from my LHBS, cant confirm how they got it though. I stored it in my fridge the whole time until about 1 hour before pitching to let it warm up. I guess I will hold off until tomorrow and if no activity I will toss some US05 in there.
#16
Posted 30 August 2009 - 05:37 AM
been doing the cold pitch for a while now - been working well for me.Wow, that's awesome. Warming up the yeast is such a PITA. I guess I just took an annoying and unnecessary step out of my brew day!
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