Can I pitch the yeast at 70 then cool it down the whole batch to 50-60? Also, the fridge I'm storing it in will only get as high as 48. Will it still ferment?
Sure can. I would just wrap a dry towel around it so the whole thing cools down slower as to not shock the yeast. But maybe keep it at 48 for 24 hours and then drop it again after the 24 hours slowly.
Milk is for babies. When you grow up you have to drink beer. - Arnold Schwarzenegger