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• Cooling, Racking, and Aerating
  There are a few steps required to get the [[wort]] ready for [[pitching]] the yeast and fermentation: #The [[wort]] must be '''cooled''' to a temperature low enough that it will not kill the [[yeast]]
  8 KB (1,378 words) - 01:50, 12 March 2013
• Yeast Starters
  ...their performance because they may deplete their nutrient reserves before pitching. The recommended pitching rate for most ales is
  3 KB (585 words) - 06:46, 12 March 2013
• Wyeast
  0 bytes (0 words) - 21:25, 25 August 2014
• Rehydrating dry yeast
  It is usually recommended to "rehydrate" your dry yeast prior to pitching. Rehydrating dry yeast is easy and can improve the quality of your beer, w ...) of 104°F sterile (pre-boiled) water 30 minutes before pitching. The temperature and time are recommendations, so [[Relax Don't Worry, Have a Home Brew|RDWH
  1 KB (191 words) - 20:15, 25 February 2007
• Storing yeast
  0 bytes (0 words) - 00:47, 12 March 2013
• Cooling the wort
  ...east, in most cases. However, this range depends highly on the recommended temperature range for the particular yeast this is being used. ...ontainer). The wort is left overnight to cool and when it reaches pitching temperature, the wort is aerated and the yeast is pitched.
  3 KB (569 words) - 00:58, 12 May 2010
• Thermometer
  ...res affect most aspects of brewing including [[mashing]], [[lautering]], [[pitching]], and [[Fermentation|fermenting]]. The only way to ensure proper temperatu ...rs are easy to read and some offer additional features like timers and set-temperature alarms so you can go about your routine without watching.
  1 KB (153 words) - 23:29, 10 September 2009
• Ice Bath
  The entire process will take approximately thirty minutes to reach pitching temperature of ~75ºF/24ºC.
  2 KB (316 words) - 21:14, 18 May 2009
• Extract Brewing Simplified
  ...ecified intervals during the boil (typical boil length is 60 minutes), and pitching [[yeast]]. If you want to get a recipe for a better extract beer, there are # Stir the grain until the temperature is uniform. Add hot/cold water in small quantities to adjust.
  5 KB (851 words) - 21:09, 4 July 2008
• Wort chiller
  ...rsly, if your output water is more than 10-20 degrees lower than your wort temperature, you could benefit from a longer length coil. In general, 3/8" OD x 25' lon ...differential. CFC's are designed so that the wort will exit the chiller at pitching temps making it capable of cooling an unlimited batch size. The potential d
  6 KB (997 words) - 12:53, 3 September 2011
• Nottingham
  0 bytes (0 words) - 22:42, 23 January 2015
• Yeast Slants
  ...est of the mini-wort of course) and attach the airlock. We do this at room temperature unless it's very hot and then we run the air-con - about 24˚C (75˚F) max. # When pitching the yeast from the starter, pour in most of the liquid part, and then swirl
  12 KB (2,260 words) - 12:22, 5 October 2011
• Primary Fermentation
  ...t important thing you can do is find a location with a stable, appropriate temperature for your yeast to work. Once the wort is aerated and the yeast has been [[Pitching the Yeast|pitched]], the [[yeast]] should begin to reproduce, and eventuall
  10 KB (1,575 words) - 06:04, 19 July 2011
• Understanding Attenuation
  ...ment test, beer is generally fermented at lower temperatures, with smaller pitching rates and without constant rousing. Because of that the yeast will not get ...a great affect on the fermentability of the resulting wort. The lower the temperature (within a given range of course) the longer the beta-amylase will be able t
  13 KB (2,153 words) - 09:38, 4 August 2014
• High Gravity Brewing
  ...chiller|plate chiller]] even has a chance. I try to get down to pitching temperature as fast as I can, and do so in about 20 minutes running very litle cooling
  9 KB (1,423 words) - 23:59, 13 February 2011
• No Chill Method
  0 bytes (0 words) - 15:11, 4 February 2015
• Brew in a Bag
  ...to the [[strike temperature]] as quickly as possible and then held at this temperature for 90 minutes. ...e boil. After the boil, the resulting [[wort]] is cooled rapidly and the [[Pitching the Yeast|yeast pitched]]. All other stages of the brewing process should b
  14 KB (2,475 words) - 06:52, 5 August 2014
• Yeast starter
  ...e that there are many viable yeast cells and that the yeast is active when pitching to avoid long [[lag time]]. ...e- that is, the temperature you intend to ferment at. If it is at a higher temperature, the yeast adjust their metabolic rates during succesive cell division and
  2 KB (296 words) - 12:23, 5 October 2011
• Closed-system pressurized fermentation
  0 bytes (0 words) - 21:48, 16 October 2014