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Old 03-02-2011, 08:26 AM   #1
dtadpole
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Going to be doing a Pilsner Brew this weekend and will be making a starter for a white labs wl800 Pilsner yeast,I will be fermenting this at 50-55F. This will be my first lager type brew so I was wandering , Do I need to cool my yeast starter and wort down to 50-55F before pitching this yeast. Or should I be having the yeast starter at room temp, and wort at room temp 72f then pitching the yeast starter and then cooling after pitch to 50-55F?

Thanks for the help in advance!


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Old 03-02-2011, 10:17 AM   #2
schweaty
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I cool the wort down as close to 40F as I can then decant/pitch the starter from the fridge. Let the temp naturally raise up to 50F and let your temp controller do the rest of the work. It worked pretty well as I had high krausen in less than 12 hours.



 
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Old 03-02-2011, 02:45 PM   #3
smizak
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+1, I do something similar. Let my wort chill to a couple of degrees lower than my fermentation temp, pitch a decanted starter straight from the fridge.
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Old 03-02-2011, 02:52 PM   #4
Yooper
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Quote:
Originally Posted by smizak View Post
+1, I do something similar. Let my wort chill to a couple of degrees lower than my fermentation temp, pitch a decanted starter straight from the fridge.
Yep. A huge yeast starter at 40 degrees pitched into 45 degree wort is awesome! I usually am not able to cool my wort below 50, though, so I usually pitch a 48 degree yeast starter into 50 degree wort.
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Old 03-03-2011, 05:57 AM   #5
dtadpole
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Thanks All!
With your advise I am going to try to get the wort down to 45-50 some degrees and pitcher cold. Thanks so much, I let you know how it goes!
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On Deck: Honey Weizen,Eight O'clock Coffee Stout, White River Lager.
Primary -Air
Secondary - Tad of Pumpkin Ale
Lagering - ~
Kegged - wishing I had some!
Bottled: none :-(
Drunk/Drank LOL!:Oh! Clementine Wheat, APA,Speckled Heifer,Pilsner,Cream Ale,Dry Irish Stout

 
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Old 03-03-2011, 06:10 AM   #6
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Quote:
Originally Posted by schweaty View Post
I cool the wort down as close to 40F as I can then decant/pitch the starter from the fridge. Let the temp naturally raise up to 50F and let your temp controller do the rest of the work. It worked pretty well as I had high krausen in less than 12 hours.
I love your style, dude............



 
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