Dry Yeast Pitching Temps?

[phatboytall]

Quite simply what temperature do you pitch dry yeast at?

Previously i've always rehydrated and pitched at about 23c, then allowed to cool over night to 19c. Over night a lovely thick krausen would have appeared.

Recently i've started cooling over night and pitching at 18c in the morning, this then takes 24hours for a krausen to appear.

What do people have the best results with for simple Pale Ales?

[Eric]

Yep. For me, if it was 23C at night, I'd pitch and go to bed feeling better in those circumstances. The purist would probably either stay up and or chill it more.

[The_blue]

I'd pitch at 23.

While the yeast is working it's stopping the bad stuff taking over.

[mark4newman]

Hi

Only dry yeast I use is nottingham (Rehydrated)

I normally pitch it at about 16C (and ferment at that temp) , and it is normally going in 6-12hours.

[weiht]

Not sure if im getting the qns right, but if your wort is already at 18c but rehydrated yeast is at 23c, then what u can do is slowly add some of the chill wort to the yeast to slowly bring it down nearer to 18c then pitch the whole thing into the fermentor. I do it like that when the hydrated yeast is at 28c or so, and may not want to shock it by dumping it into an environment of 18c immediately.

[phatboytall]

Yeah sorry wehit thats not my question. not worried about temperature shock between the two, trying to find out what temperature Wort people generally pitch into and if it affects results.

I agree with some of the posts above, i think will always sleep easier knowing i've pitched at 23 and the yeast has been able to take a quick hold ahead of any nasties getting the chance over night.

As long as it cools to 19c in a few hours i can't see it producing much in the way of high temp esters.

[bigdave]

I've been known to pitch as high as 28º-30º but more often than not, by the time I've finished cleaning all my gear and mopping the sticky mess (OhhErrr!) off the kitchen floor, my wort's down to about 23º-24º. by morning it's down to low 20ºs and fermenting nicely.

I prefer to do it this way as my house can get quite cold over night so if I pitched at a lower temperature it would probably be another 24hrs before fermentation gets going.