hulkavitch
Well-Known Member
Recently listened to a Jamil Z podcast on bavarian hefe in preperation for a brew. He recommends a 30 degree C rule for fermentation. Meaning pitching temp and ferm temp add to 30 degree celcius. It is also recomended by JZ to ferment this brew at 62 F.
So i was planning to cool as low as possible with my immersion chiller and the place the wort in a chest freezer to get it to 58 F (with the 3068 smack pack in the fridge or freezer as well) Aerate, pitch and allow it to raise to 62 and hold it there. I brought this up at a home brew meeting and the thought it was a bad idea. 1. Yeast would be shocked and go dormant. 2. Wyeast recomends a higher ferm temp for this strain. 3. If i were to do it i need to pitch more than 1 smack pack.
What are your thoughts?
So i was planning to cool as low as possible with my immersion chiller and the place the wort in a chest freezer to get it to 58 F (with the 3068 smack pack in the fridge or freezer as well) Aerate, pitch and allow it to raise to 62 and hold it there. I brought this up at a home brew meeting and the thought it was a bad idea. 1. Yeast would be shocked and go dormant. 2. Wyeast recomends a higher ferm temp for this strain. 3. If i were to do it i need to pitch more than 1 smack pack.
What are your thoughts?