yeast brinks

[logicalprowl]

How soon before pitching in-line should i pull a brink out to let the yeast warm up. I use a retro fitted 1/2bbl and we store our brinks
at 34-36 degrees F.

Thanks

Jim

[Bainbridge]

I've always thought of this chart and decided it doesn't really matter: http://www.draughtquality.org/wp-con...andCooling.pdf

[logicalprowl]

Hmmm. I never saw that chart before. But somehow I am getting a difference in wake-up when i use in-line from brink and
when i pull yeast from a crashed fermenter (33F)

Jim
Greenbush Brewing CO

[AnthonyB]

I think that is more of a result of time between ferments versus temperature.

[BugHunter]

To be honest if you're storing your yeast in a 1/2bbl keg I'd probably either pull the fermenter out at the very start of the day if you're double-batch filling your fermenter and pitching after your second batch or, if you're single-batching, pull out your keg the night before you pitch. It takes a LONG time to raise your yeast up to pitching temperature and we've made the mistake of waiting too long to pull out our stored yeast before.

[CharlosCarlies]

I've always just pitched the yeast cold w/ no problems. As pointed out in a chart above, it takes a LONG time to bring up that much thermal mass.

On the other hand, our slurries are generally pretty thick...so I usually very slowly run some of the wort into the brink while shaking/swirling to get the mixture thinner. My thought process is this also might help the yeast acclimatize to the warmer wort.

[brewgood]

Warm it up

Warm it up to pitching temp. That what I always did and what my reading suggested. I do not think I can document a problem using cold yeast- larger system now - but, why ever take a chance?

[KTY]

In 20 years of brewing (home and pro) I've never had a problem pitching cold. 35 degrees right out of the cold room.

[patbrewer]

Every thing I've read/come across suggest yeast do not like rapid temperature changes; more than 10°f at a time. They will still do the job but they tend to express subtle differences, something about heat shock proteins. Not 100% about how this presents itself in the beer, head retention issues, more staling precursors, flavor masking/neutralizing, less attenuation. We have been letting our yeast come to temp by taking it out of storage ahead of time. If heat shock is a beer negative issue it is one that is easy to avoid, just take your brink out of the walk in ahead of time.