spbrhs07
Well-Known Member
In the next couple of days I'm going to make a Belgian dark strong ale using Safbrew T58. I think the flavor profile that I want will best be achieved at 58-62F. Since I'm currently out of home brew, I think I'll just ferment it in my empty kegerator. I'm thinking it would be best to stick the temperature probe right in the bucket. I thought maybe I could make a hole in the lid, but what if I just left the lid off and filled the whole thing with CO2? Also wondering about pitching. With my immersion chiller I can get the wort down to about 70F, could I chill in the kegerator overnight to get it down to ~60F and then pitch? Or would it be fine to pitch at 70F before?