I made a batch of Kolsch today. I'm using White Labs 029 German Ale/Kolsch yeast. The optimal fermentation temp is 65 - 69 F, but my local homebrew shop told me to keep the fermenter on the low end of that 60 - 65. My fermenter is at 64 currently.
After I already pitched the yeast, I read on the label that yeast should always be pitched at 70 or above until fermentation begins. Will the yeast stay dormant at 64 and should I slowly elevate the temp back up to 70 before lowering it again? (I left the yeast out for about 5 hours to room temp,about 75, before pitching.)
Many thanks for your help!