Bamsdealer
Well-Known Member
I'm in the process of making a pilsner. I used my immersion chiller to get the wort down to 80 and stuck it in the fridge to chill overnight.
2 days ago I made a 2 liter starter. Fast forward to tonight. I took a little taste of the starter and it was still sweet. I had it around 50 for the two days, swirling periodically. Since it wasn't doing much at that temp I just pulled it out of the fridge so hopefully it kickstarts overnight. At this point, I'm not sure if I should pitch the whole thing tomorrow or hope it ferments out quickly, chill tomorrow night, decant the liquid and pitch Monday morning. If I wait till Monday morning, the wort will be sitting for 30 hours. Running out for another vial of yeast wasn't in the plans for tomorrow.
Thoughts?
2 days ago I made a 2 liter starter. Fast forward to tonight. I took a little taste of the starter and it was still sweet. I had it around 50 for the two days, swirling periodically. Since it wasn't doing much at that temp I just pulled it out of the fridge so hopefully it kickstarts overnight. At this point, I'm not sure if I should pitch the whole thing tomorrow or hope it ferments out quickly, chill tomorrow night, decant the liquid and pitch Monday morning. If I wait till Monday morning, the wort will be sitting for 30 hours. Running out for another vial of yeast wasn't in the plans for tomorrow.
Thoughts?