Author Topic: Overchilled wort + Yeast  (Read 847 times)

Offline benamcg

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Overchilled wort + Yeast
« on: March 01, 2011, 09:41:38 AM »
I inadvertently overchilled my wort (48o F) when using my Therminator for the first time (that thing is amazing....too amazing).  I brought the carboys into a nice warm room, but fermentation (even with a nice starter) didnt seem to be at the activity level (airlock activity) that I am used to until 36-48 hours in. 

Any issues or off flavors associated with a lag like this? It is an IPA, OG 1.068, plenty hoppy. I would expect that any nasties that may have been in the air would also not be active at that low range.   

Offline denny

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Re: Overchilled wort + Yeast
« Reply #1 on: March 01, 2011, 09:44:31 AM »
I don't think you have anything to worry about.
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Offline bluesman

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Re: Overchilled wort + Yeast
« Reply #2 on: March 01, 2011, 10:46:03 AM »
I don't think you have anything to worry about.

+1

Let it continue to warm up and take a gravity reading when the beer clears. You're probably looking at two weeks in the primary but again check it when it clears and rack it upon terminal gravity.
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Offline majorvices

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Re: Overchilled wort + Yeast
« Reply #3 on: March 01, 2011, 03:05:44 PM »
I've pitched WLP001 that low and actually had it fermenting at around 52 degrees! I've also chilled down to 45 before and  picthed and raise the temp up to the mid 60s over a couple of days and had no problems what so ever.
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Offline beersk

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Re: Overchilled wort + Yeast
« Reply #4 on: March 02, 2011, 08:29:55 AM »
Man, I gotta get me one of these Therminators and drill my kettle for a ball valve. 
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Offline Thirsty_Monk

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Re: Overchilled wort + Yeast
« Reply #5 on: March 02, 2011, 07:55:15 PM »
Man, I gotta get me one of these Therminators and drill my kettle for a ball valve. 
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Offline nateo

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Re: Overchilled wort + Yeast
« Reply #6 on: March 03, 2011, 09:13:11 AM »
IIRC, Noonan recommends chilling the wort to slush if possible, to get the most of your cold break, and then letting it warm up before pitching. So I don't think you can really overchill it, unless it turns into an ice cube.
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Offline corkybstewart

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Re: Overchilled wort + Yeast
« Reply #7 on: March 03, 2011, 09:50:52 AM »
My normal procedure on most beers is to chill below normal pitching temp and let it warm back uyp slowly.  Lag times are a little longer but that doesn't seem to matter.  This way I can keep the fermentation temps under control easier.
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Offline benamcg

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Re: Overchilled wort + Yeast
« Reply #8 on: March 03, 2011, 04:49:07 PM »
Man, I gotta get me one of these Therminators and drill my kettle for a ball valve. 

I really struggled with the thought of buying a Therminator-
Therminator= $200,
+ $20 for backflush assembly,
 + 40 for weldless conversion kit
+ $12 for a titanium nitride drill bit (plus the stress of possibly ruining my kettle)
+ $40 in part to build a hop stopper
+ $15 for quick connects
+ $5 for attachments they dont sell (hard to hook a male thread outlet to a male thread on a garden hose)

= in the end......I think it might be the best piece of brewing equipment I have ever owned.  Its truly amazing.