OK so I read a few ways of doing this which is best or does it matter..
Method 1. Cool the wort and starter before pitching.....
Method 2. Pich as if it was an ale then pop it in the fridge once the krauesen forms.
Method 3. pitch at room temp then take it to the fridge.
What is best way to do this?
Method 1. Cool the wort and starter before pitching.....
Method 2. Pich as if it was an ale then pop it in the fridge once the krauesen forms.
Method 3. pitch at room temp then take it to the fridge.
What is best way to do this?