[narvin]

http://www.brewboard.com/index.php?showtopic=26969

[narvin]

It is better if you let the yeast warm to pitching temps before you add it to the wort.

Tom, the last few years the "conventional wisdom" has been to not let the yeast warm up before pitching.  The rationale given is that if you warm the yeast up, it will start consuming its nutrient reserves before hitting the wort, and will be less vigorous once pitched.  Do you disagree with that line of thought?

I haven't heard that.  I wonder what they're doing to their yeast that the nutrient reserves are low?  And why is there not an abundance of nutrients in the media that is left behind?  I'm not talking about letting it sit at room temp for days, but in an hour or so coming up to 60F . . . well, what are the yeast doing with their nutrients?  Not growing presumably, since there's no sugar present.  I think I need more details about which nutrients they mean . . .    I've never had a problem doing it my way though.

I guess if that's really a concern and you want to worry about everything then you can temper the yeast by adding small amount of wort at pitching temp to your chilled yeast to bring it up to the same temp.  But that's probably overkill and more than people really need to worry about.

It's my understanding that pitching more than  +-10 degrees of the wort temp will potentially shock the yeast...

Denny, Tom...??

If you pitch to colder wort, you could shock the yeast, but I haven't heard any problems about cold pitching into warmer wort.

[denny]

I haven't heard that.  I wonder what they're doing to their yeast that the nutrient reserves are low?  And why is there not an abundance of nutrients in the media that is left behind?  I'm not talking about letting it sit at room temp for days, but in an hour or so coming up to 60F . . . well, what are the yeast doing with their nutrients?  Not growing presumably, since there's no sugar present.  I think I need more details about which nutrients they mean . . .    I've never had a problem doing it my way though.

I guess if that's really a concern and you want to worry about everything then you can temper the yeast by adding small amount of wort at pitching temp to your chilled yeast to bring it up to the same temp.  But that's probably overkill and more than people really need to worry about.

I believe it was glycogen that was the issue, but I'll see if I can find something more definite.  I can tell you that for nearly 10 years I've been taking the yeast out of the fridge, decanting, then pitching immediately , and subjectively it seems to work at least as well as warming it up in terms of getting off to a fast start.  It may even be better, but I haven't done side by side pitches to ascertain that for a fact.

[denny]

It's my understanding that pitching more than  +-10 degrees of the wort temp will potentially shock the yeast...

Denny, Tom...??

Ron, I've been doing it for 10 years with no ill effects.

[denny]

http://www.brewboard.com/index.php?showtopic=26969

Thanks!

[bluesman]

It's my understanding that pitching more than  +-10 degrees of the wort temp will potentially shock the yeast...

Denny, Tom...??

Ron, I've been doing it for 10 years with no ill effects.

What is your typical temp differential?

[dak0415]

It's my understanding that pitching more than  +-10 degrees of the wort temp will potentially shock the yeast...

Denny, Tom...??

Something about petite mutants?

[denny]

What is your typical temp differential?

Somewhere in the range of 25-30F.  Fridge is about 35F and the wort is usually 60-65F.

[bluesman]

What is your typical temp differential?

Somewhere in the range of 25-30F.  Fridge is about 35F and the wort is usually 60-65F.

Thanks.

This is good to know.

[tschmidlin]

I'd want to see it done side by side, but if it's true then that's pretty cool.  The 2-4 hour lag time is really short and may not be ideal based on things I've read, but I'll have to go back and check it out.  Thanks for the info. It's worth doing some tests if anyone has time