Judochop
Well-Known Member
That is the question. Im using an immersion chiller, and in my garage in the summer it seems like the best I can do with that method is 78 degrees. That is, until I move the fermenter to the basement, and get it covered in a wet shirt with the fan blowing on it. A couple hours later she drops to below 70. When the AC is running, Ive got a basement bathroom I can lock the beer in which will hit 64.
So, which option offers less risk to the final product?
A. Pitch my yeast into oxygenated 78 degree wort, then cool the fermenter to 64-68 over the next 2-4 hours.
- OR -
B. Wait for the wort to cool over 2-4 hours, then oxygenate and pitch.
The first is not optimal for the yeast, I know. There is a risk that theyll become lethargic with the drop in temperature and who knows what else. (That's a serious question. Who does know? What are the other risks of method A?)
The second is optimal for the yeast, but how much am I risking infection or other detrimental effects as unpitched wort sits around cooling?
Thanks for the advice.
So, which option offers less risk to the final product?
A. Pitch my yeast into oxygenated 78 degree wort, then cool the fermenter to 64-68 over the next 2-4 hours.
- OR -
B. Wait for the wort to cool over 2-4 hours, then oxygenate and pitch.
The first is not optimal for the yeast, I know. There is a risk that theyll become lethargic with the drop in temperature and who knows what else. (That's a serious question. Who does know? What are the other risks of method A?)
The second is optimal for the yeast, but how much am I risking infection or other detrimental effects as unpitched wort sits around cooling?
Thanks for the advice.