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Re: yeast vs mash tempature question

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  • cheeperdrunk
    so what everyone is saying is allow the rehydrated yeast temperature drop to the wort temperature then toss it in... ... are ... but ... and ... warm / ... 15
    Message 1 of 9 , Jan 6, 2004
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      so what everyone is saying is allow the rehydrated yeast temperature
      drop to the wort temperature then toss it in...




      --- In Distillers@yahoogroups.com, Andrew Forsberg <andrew@u...>
      wrote:
      > Hi Steve,
      >
      > On Tue, 2004-01-06 at 18:57, steve_j_alexander wrote:
      > > Yeast make substantially more UFAs if the initial temperatures
      are
      > > low. Yes, the fermentation will start a little slower cold,
      but
      > > that's not serious. If you pitch yeast into warm media you are
      > > dooming the 3rd and 4th generation of these yeast, late in the
      > > fermentation, to very lousy health - stuck fermentations, fusels
      and
      > > inadequate attenuation follow.
      >
      > I'm not quite sure what ranges of temp you're referring to about
      warm /
      > cold, but Dr Cone has some info here with his research on the
      subject:
      > http://consumer.lallemand.com/danstar-lalvin/beerfaq.html#rehydrate
      >
      > I'm unable to think in Farenheit. So had to check 60-70 F, that's
      15 to
      > 20 degrees, which for rehydration sounds WAY too low.
      >
      > > If your have yeast with low levels of UFAs and you pitch these
      into
      > > cold wort, from warm conditions, they can go into "cold shock"
      and
      > > only begin to ferment extremely slowly. The solution is to pitch
      > > healthy yeast with lots of UFAs, not to scr*w them by pitching
      into
      > > warm wort.
      >
      > Wouldn't recommend pitching dry yeast into anything let alone 15
      degree
      > wort. I think the problem was what temp to rehydrate at, and
      whether the
      > wort / wash needed to be warmed up to within cooey of the hydrated
      yeast
      > temp or not.
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