So, I chilled my last batch using a plate chiller and a pump... got down only to 76 degrees. I think the problem was that my hose was lying on the hot ground in the sun... inside water is 65 degrees, don't know how hot the outside water was.
My question is this. I finished the process a about 3pm today. Can I safely wait 24 hours before pitching yeast so the temp gets down to about 68? Since I have a conical, this would also allow for significant trub removal befre adding the yeast-- maybe clearer beer?
Also, anyone use Danstar's Nottingham yeast before? I think I remember reading that some people just pitch it dry into the fermentor, but the instructions say to dissolved it first in warm water. What would people recommend?
Klaus
My question is this. I finished the process a about 3pm today. Can I safely wait 24 hours before pitching yeast so the temp gets down to about 68? Since I have a conical, this would also allow for significant trub removal befre adding the yeast-- maybe clearer beer?
Also, anyone use Danstar's Nottingham yeast before? I think I remember reading that some people just pitch it dry into the fermentor, but the instructions say to dissolved it first in warm water. What would people recommend?
Klaus