I would like to add my thanks to you for your generous contributions, and to the previous posters for their thoughtful questions. From previous discussions on the HBD and a number of brewing texts, there appears to be two schools of thought regarding lager yeast pitching temperatures.

One suggests that you pitch a lot of yeast at or below the fermentation temp (8-12C) in order to minimise that amount of esters etc produced. The other suggests that you pitch the normal amount at ambient room temperature and begin cooling down to your fermentation temperature once the first visible signs of fermentation begin.

My concern with the second method is that the fermentation will proceed at too high a rate unless you have a large 'cooling power' available. Do you have any information on the effect that pitching temperature has on lager fermentations.

-David Lamotte

RESPONSE:

Both methods are satisfactory for lager production. Pitching at a warmer temperature will begin the production of more yeast. While the yeast is growing there will be less ester production because the acyl CoA needed for ester production is tied up with yeast production. You may have a slight problem of cooling if you do not have adequate refrigeration. Pitching at a cooler temperature with at a higher pitching rate will result in less yeast production and more ester production. It would be difficult to tell which would end up with the most esters.

Dr. Clayton Cone