I cooled down my wort to 72 deg. pitched the yeast and put the whole thing in the frig and set at 55.
8 hours later it's at 62.
What is the recommended procedure for chilling a lager from the boiling pot to 55?
Should I pitch the yeast at room temp before it goes into the frig or cool the mix down to 55 then pitch?
I read that a 12 degree temp change in 1 day can shock the yeast.
I'm using a dry lager yeast.
8 hours later it's at 62.
What is the recommended procedure for chilling a lager from the boiling pot to 55?
Should I pitch the yeast at room temp before it goes into the frig or cool the mix down to 55 then pitch?
I read that a 12 degree temp change in 1 day can shock the yeast.
I'm using a dry lager yeast.