Bru
Well-Known Member
With regards lagers - some say pitch cold (45F) and others say pitch warm and then reduce temps when fermentation starts.
The theory I think is cold pitch negates the need for a diacetyl rest and warm pitch is easier on the nerves and less chance of infection.
While I realise neither is correct Im curious to know what everyone else does.
What temp do you pitch your lagers at ?
The theory I think is cold pitch negates the need for a diacetyl rest and warm pitch is easier on the nerves and less chance of infection.
While I realise neither is correct Im curious to know what everyone else does.
What temp do you pitch your lagers at ?