mammothkraken
Well-Known Member
I brewed a 2.5 gallon batch of Pilsner yesterday and have yet to see any fermentation signs.
I know, I know...wait 72 hours before taking a hydrometer and repitching if necessary.
My question is this: I pitched at 65F because this yeast is supposed to be fine in the mid 60F range and someone at the LHBS told me starting at a warmer temperature and moving it into the fridge after fermentation starts would help my beer 'take off better'. Do you think this was good advice or should I just go ahead and pop it in the fridge at 50F?
I know, I know...wait 72 hours before taking a hydrometer and repitching if necessary.
My question is this: I pitched at 65F because this yeast is supposed to be fine in the mid 60F range and someone at the LHBS told me starting at a warmer temperature and moving it into the fridge after fermentation starts would help my beer 'take off better'. Do you think this was good advice or should I just go ahead and pop it in the fridge at 50F?