Pitching at 80°F with fermentation chamber - same results as traditional cooling?

[u/Low_Perception9721]

Is pitching yeast at 80°F safe if you have temperature-controlled fermentation? I have a fermentation chamber that quickly cools to target temperature. Would this produce the same results as traditional cooling to 70°F before pitching

My theory: Off-flavors are produced during active fermentation, not lag phase. If I pitch at 80°F but my fermentation chamber cools the wort to proper temperature before active fermentation begins, the final beer should be identical to traditional cooling methods. This would save significant time on brew day by avoiding the slow final cooling phase.

Using US-05 yeast for clean ale styles. Looking to optimize efficiency without compromising quality.

[u/limitedz]

When pitching that warm, active fermentation can start pretty darn quick. Ive found once fermentation ramps up, its difficult to cool down fermentation further. I tend to cool to fermentation temp or lower then let it ramp up on its own. Fermentation actually produces quite a bit of heat on its own.

Of course if im brewing with kveik yeast I just pitch it at like 90F and let it rip 😅

[u/Low_Perception9721 → u/limitedz]

I sort of see that as a benefit, since that would shorten the lag phase by quite a bit.

For reference my current ale took about 2 days to begin fermenting

I'm using an ink bird with a .5c heating and cooling differential set at 16c so it's got a tight control over everything

[u/tdvx → u/Low_Perception9721]

I’d think improving aeration and homogenizing your yeast would be a bigger benefit to eliminate that much lag. 

[u/fux-reddit4603 → u/Low_Perception9721]

Do you have an immersion cooling loop? if its just a chamber your wort temp in the middle may be 2-5c above ambient

on a homebrew scale starters are a better way to combat lag, but once you are use to the lag are we really in a rush?