![]() ![]() Once the boil was complete, I used my JaDeD King Cobra IC to chill the wort to 74☏, which was 6☏ warmer than the temperature of my groundwater, exactly 10☏ warmer than my preferred pitch temp for ale. I’d recently purchase a few ounces of East Kent Goldings and thought this might be a good batch to try them out in since the normal hop I use is also of English origin. I batch sparged, collected my wort, and brought it up to a boil. I already had plans to make a batch of Tiny Bottom Pale Ale for my Seeking The Source xBmt, so all I did was bump up the batch size a couple gallons for this one. To investigate the qualitative differences wort temperature at time of yeast pitch has on 2 beers produced from the same wort and fermented with the same yeast. But how big of a difference does it really make? I decided it was time to put my money where my mouth is and test this theory that I’d accepted as doctrine and preached as truth! | PURPOSE | It does reduce esters, but if you pitch the yeast warm and then drop the temp down when it gets going, there will be very minimal ester production versus if it was pitched cold, which can take a very long time for the fermentation to get going.Ĭool, White Labs acknowledges there may be some benefit to pitching cool, at least for those brewers seeking to keep esters to a minimum. About a week later, I received a response from another White Labs staff who clarified, The first person who responded initially just reiterated what the vial says then later admitted, “Honestly I have not heard that!” I briefly explained the reason behind why many of us pitch cool, alluding to Narziss’ method for lager beer, and mentioned many homebrewers have adopted a similar method for ale. My curiosity piqued by this incongruous realization, I figured it’d be best to seek clarification from the source and shot an email to White Labs. Then I recalled that Chris White, president of White Labs, was the other author of the Yeast book. I’d read this before and had assumed the reason yeast manufacturers make this recommendation is that the warmer environment encourages quicker growth, thereby decreasing the risk of infection and poor attenuation. I interpret this as meaning, pitch yeast into wort that is slightly cooler than target fermentation temp, which is fully inline with the recommendation he often makes on BrewStrong and in his Style Profile articles in BYO. As I was making a starter a couple weeks ago, I happened to glance at the instructions on the vial I’d just emptied and was reminded that White Labs recommends pitching into wort that is 70-75☏. Start slightly low, raise several degrees F for the last 1/3 – 1/4 of fermentation On the last bullet-point of the second-to-last PowerPoint slide, under the section labelled “Pitching Yeast,” Jamil writes: I’m not sure when or really even why I started making this recommendation, it just seems so right. And I’m not the only one doing it.Īt the 2011 National Homebrewers Conference, Jamil Zainasheff, co-author of Yeast: The Practical Guide to Beer Fermentationand Chief Heretic at Heretic Brewing Company, gave a presentation on Growing, Harvesting, and Pitching Yeast. It makes perfect sense, and as with many things that do, I accepted it without anything less than anecdotal evidence to back it up. ![]() This is a quote from my Homebrewing Heuristics post, the same advice I’ve given countless times in many other places. I always chill my wort to 2˚ below my intended fermentation temp.” “Pitch cool, always! This will limit unwanted ester production. Mosaic Of Change IPA by House Of Pendragon. ![]()
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