BeerBorg

A little late to the party but I'll put my 2 cents in anyways since I don't see the lager method I use mentioned.

For ales I pitch at fermentation temperature most of the times or occasionally 1 to 2 degrees over if it's hotter out and I am running out of time.

For lagers I use the Narziss method which is basically cooling the wort down to 44f then pitching the yeast and over the next 48 hours bringing the temperature up to 50f. I have never had to do a diacytel rest using this method and nobody has complained about any off flavors including one BJCP judge. I found this method in Brewing Classic Styles and I figure if it's good enough for John Palmer and Jamil Zainasheff it should be good enough for me.

Thanks to all who contributed details about their process.
Comments about processes for styles other than pale ales and IPAs were not tallied.

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Responses for ale-yeast pitching temperatures: 12
Pitch near the desired initial fermentation temperature: 8
Pitch warmer: 3
Pitch cooler: 1

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Responses for ale-fermentation temperature control duration: 8
No more than three days: 2
No more than four days: 3
No more than five days: 5
No more than seven days: 6
No more than two weeks: 7
No more than three weeks: 8

There is double counting in this category b/c ranges ... such as 'three to four days' and 'two to five days' ... were reported.
Someone who controls fermentation temperature for no more than four days is included in the count with those who control fermentation temperature for no more than five days.

The two and three week responses were outliers.
Controlling fermentation temperature for no more than five days appears to be the consensus.

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Summary
Most people who responded ...
1) ... try to pitch yeast as close to the desired fermentation temperature as they can.
2) ... let their wort temperature rise a day or three after the most active period of fermentation has passed.

This would make a nice poll, don't you think?

ScrewyBrewer wrote:This would make a nice poll, don't you think?

Polling would be redundant ... don't you think?

ScrewyBrewer wrote:This would make a nice poll, don't you think?

Polling would be redundant ... don't you think?

Once I get the wort down to the low 70's I pitch the yeast and put in my fermentation chamber to get down to 68f. I put the probe on the active fermenter (with a paper towel between the probe and the tape) so the fermenter controls the chamber. I leave it on that fermenter till I brew the next batch(hopefully the following week)