Q2XL
Well-Known Member
I will be brewing a Vienna Lager next week and will start making a starter tomorrow. Once I am done making the starter and cooling it down in the fridge, do I pitch the yeast at fridge temps(35-40F) into the 50F wort or do I raise the temp of the starter up to room temp and then pitch? Seems to me that I should pitch it cold, but not sure how cold.