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General Category => Yeast and Fermentation => Topic started by: rbclay on February 18, 2011, 08:20:11 AM

Title: temp shock?
Post by: rbclay on February 18, 2011, 08:20:11 AM
I just pitched a rehydrated pack of Safale04 into 5G sweet stout wort OG 1052 I want to ferment at 62F. My target pitch temp was 58-60. My SOP is to oxygenate for 2 minutes and pitch a few degrees below the target to account for a temp rise as the fermentation takes off. This process has always worked well.

Here's tonight's issue: I thought my wort was at 58 by the reading on the fermometer. After I pitched I temped it with my thermocoupler. The wort is 48F. Guess I ran my IC too long. Temp range on the packet says 59-75F. Did I just shock the yeast into submission, or will it be OK? I expect a longer lag time, but I am thinking (hoping) all is OK. Instead of putting it in the corner of the room that is 62F, I am leaving it by the furnace where ambient temp is more like 68. Hoping to get the temp up to 60 quicker. Thoughts?
Title: Re: temp shock?
Post by: alikocho on February 18, 2011, 09:12:06 AM
My experience with S04 is that it's pretty resilient. You'll most likely be ok, but if you have some more on hand I'd pitch it now at a warmer temperature.
Title: Re: temp shock?
Post by: hamiltont on February 18, 2011, 02:30:46 PM
You prolly surprised the yeast a little but it should take hold as it warms up.  S-04 likes to ferment @62F or above (beer temp not ambient) from my experience.  YMMV...  Cheers!!!
Title: Re: temp shock?
Post by: tom on February 18, 2011, 06:44:44 PM
Title: Re: temp shock?
Post by: roffenburger on February 19, 2011, 12:00:25 AM
Better too low than too high. Do you store your yeast in the fridge?  You'll be fine.
Title: Re: temp shock?
Post by: rbclay on February 19, 2011, 12:13:54 AM
everything is fine. 16 hours after pitch (probably much sooner) bubbling along nicely. I'll likely open it later tonight to temp it because I am curious. I no longer trust fermometers. I've used them for so long, too. I feel cheated on... I guess they are better at taking ambient temp than wort temp. I knew that, but I never thought it could be off 10 degrees.