It may have been discussed before, but I can’t find a direct answer:
What is the best wort temperature to pitch dry yeast and what is the logic behind it?
I am a novice brewer, so I am ‘trying’ different approaches. (In that, ‘trying’ means making mistakes and trying to learn from them.)
I was brewing yesterday, finishing up late with a German blonde (insert joke here) and pitched the yeast around 85F. I had regrets almost immediately, but since it was done, I just let the wort cool down to 70F with the yeast in it overnight.
Early this morning I found the wort/yeast moving around somewhat intensely, with some foam on top, but bubbling about happily. It actually looks good, makes me think that the yeast is into this…
But when I read up on the topic, there is a stew of different opinions, some being concerned that higher temps/fast fermantation creates odd flavors, others saying that dry yeast starts better in warmer wort.
My only personal observation on this topic is fermenting saison on a higher temperature (and that beer came out amazing…) so I’d love to hear what others with more experience will say.
Thank you in advance!